Split Pea Soup My Way Recipes

SPLIT PEA SOUP

Steps:

• Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

SPLIT PEA SOUP

Steps:

• If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.
• Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
• Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you'd prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

SPLIT PEA SOUP, MY WAY TOO

Steps:

• Place first 10 ingredients in heavy pot. Cook over low heat, stirring occasionally for 3 hours until peas are soft. Remove from heat.
• Remove ham from the bone, dice and set aside, discarding skin and bone.
• Remove bay leaf.
• Using immersion blender, puree soup to desired consistency. (Alternately, remove 2-3 cups of soup and place in a blender to puree.).
• Return ham to kettle and add cream, milk and Sherry.
• Add salt and pepper to taste.
• Simmer for 15-20 minutes, stirring.
• Serve, adding a splash more sherry on top of each portion, if desired.

SPLIT PEA SOUP WITH HAM

Steps:

• In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
• Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
• Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
• Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

SPLIT PEA SOUP, MY WAY

Steps:

• In a 5-1/2 quart kettle over medium heat, melt butter . Add onions, carrots and celery and cook, stirring occasionally, until vegetables are soft but not browned.
• Add potato, ham bone or hock, split peas, beer, water, and spices.
• Bring to a boil, cover, reduce heat, and simmer, stirring occasionally, until ham and peas are very tender, 2 or 2-1/2 hours.
• Remove ham bone and when cool, pull off meat discarding fat, skin and bones. Reserve 1 cup of ham for dumplings, and return the remainder to the soup.
• Add the optional franks or sausage and reheat. Blend in vinegar. Taste and add salt if desired.
• Stir in parsley and green onions.
• Serve very hot in warmed bowls.
• When reheating leftovers, add water or more beer to thin if desired.
• Directions for Ham Dumplings:.
• Put about 1 cup of finely chopped ham in a small bowl. Stir in egg, flour, baking powder & soda. Divide into 8 mounds and shape into meat balls. Make a hollow in each with your finger and fill with a rounded ½ t. of chopped peanuts. Reshape into a ball and roll in chopped parsley.
• Reheat soup and simmer dumplings on top of soup for 10-12 minutes. Place a dumpling in each bowl and ladle soup over the top.