Split Pea Soup With Bacon And Crispy White Cheddar Grilled Cheese Recipes

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HEARTY SPLIT PEA SOUP WITH BACON



Hearty Split Pea Soup With Bacon image

This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes well. Look for split peas that have a use-by date on the package and are relatively fresh; they will cook faster and better.

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 10

1 pound slab bacon in 1/4-inch-thick slices
1 large onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 head garlic, cloves peeled and sliced thin
Salt and black pepper
1 pound dried green split peas, rinsed and picked over
4 bay leaves
2 to 3 quarts chicken stock
1/2 bunch fresh thyme leaves, stripped from stems

Steps:

  • Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
  • Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
  • Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.

Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 7 grams, TransFat 0 grams

CREAMY SPLIT PEA SOUP



Creamy Split Pea Soup image

A friend gave me this recipe 25 years ago. At the time, she was in her 60s and working as a cook on a riverboat barge.-Sherry Smith, Salem, Missouri

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1/2 pound sliced bacon, diced
1 large onion, chopped
2 ribs celery, sliced
1 pound dried green split peas
2 quarts water
2 medium potatoes, peeled and diced
2 cups diced fully cooked ham
2 teaspoons salt
1 bay leaf
1/4 teaspoon pepper
1 cup heavy whipping cream

Steps:

  • In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf., Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.

Nutrition Facts : Calories 336 calories, Fat 16g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 832mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 11g fiber), Protein 17g protein.

GREEN SPLIT PEA AND BACON SOUP



Green Split Pea and Bacon Soup image

From Super Food Ideas July 2008. Though I have listed chicken stock as per recipe I used a homemade ham stock. This bought back memories of New Years Eve parties that my parents used to have and there was always pots of mushy peas served. UPDATE- after making this several times now I have found the cooking time will vary between 25 to 45 minutes - I can only put it down to the split peas and that they may vary from packet to packet.

Provided by ImPat

Categories     Low Cholesterol

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 large brown onion (finely chopped)
2 garlic cloves (crushed or minced)
1 1/4 cups dried split green peas (dried peas rinsed)
2 cups chicken stock
2 cups water (cold)
2 tablespoons lemon juice
125 g bacon (rashers shortcut rind removed)
1/2 teaspoon paprika (to serve)
4 crusty bread rolls (to serve, I used bacon and cheese)

Steps:

  • Heat oil in a saucepan over medium high heat and add onion and garlic and cook stirring for about 3 minutes till onion is soft.
  • Add peas and stir to coat.
  • Add stock and cold water and bring to the boil.
  • Reduce heat to low and simmer partially covered for 25 to 45 minutes or until peas are tender (see note above).
  • Remove from heat and process half the soup in a blender or use a stick blender till smooth or do what I did and put the stick blender straight into the pot and process to your liking.
  • Return to pot or if you just used the stick blender, stir in lemon juice and cook for 3 minutes or until heated through.
  • While soup was cooking in the first 25 minutes, heat a frying pan over medium high heat and add bacon and cook till crisp or use recipe #208501 .
  • Transfer to a plate lined with paper towel and drain.
  • Crumble into pieces.
  • Ladle soup into bowls and top with crumbled bacon and paprika and serve with a roll.

SPLIT PEA SOUP WITH BACON AND CRISPY WHITE CHEDDAR GRILLED CHEESE



Split Pea Soup with Bacon and Crispy White Cheddar Grilled Cheese image

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 19

1 pound dried split peas, soaked overnight
1 tablespoon extra-virgin olive oil
10 ounces bacon strips, diced
1 yellow onion, roughly chopped
6 cloves garlic
3 tablespoons fresh marjoram leaves
10 cups chicken stock
4 cups whole milk
4 ounces baby spinach
2 1/2 tablespoons kosher salt
2 lemons, juiced
Sour cream, for garnish
Marjoram leaves, for garnish
3 cloves garlic
1/2 stick unsalted butter
8 slices sourdough bread
1/4 cup mayonnaise
8 slices sharp white Cheddar cheese
Pinch of kosher salt

Steps:

  • Make the soup: If you have not yet, soak your split peas in water for 2 hours or overnight. This will improve the cook time of your soup. If the peas are not soaked, you will just need to cook them longer, about 30 to 40 extra minutes.
  • Heat the olive oil in a large pot over medium heat. Add the diced bacon and cook until crispy and brown. Use a slotted spoon to remove the bacon and rest it on a paper towel-lined plate. Pour off all but 1/4 cup of the drippings from the pot.
  • Place the pot back over medium heat and add the onions, garlic and marjoram leaves. Cook until they turn translucent, about 2 minutes.
  • Add the split peas, stock and milk and simmer until the peas start to fall apart, about 20 minutes.
  • Once cooked, transfer half of the peas and cooking liquid to a blender with half of the spinach. Puree until smooth, adding more liquid if needed to thin out the soup. Repeat this step for the remaining half of the peas and cooking liquid.
  • Combine all of the soup together and season with salt and lemon juice. Serve garnished with the bacon bits, sour cream and some fresh marjoram.
  • Make the grilled cheese: Using the flat side of a knife or the back of a spoon or fork, crush the cloves of garlic and place into a small microwave-safe bowl. Add the butter and microwave on high for about 30 seconds or until the butter is boiling hot and fully melted.
  • Brush the garlic butter over the back of the top and bottom pieces of bread for each sandwich. Flip the bread over and spread mayonnaise on each side and place 2 pieces of sharp white cheddar cheese in the middle of half of the pieces of bread.
  • In a saute pan or skillet over medium heat, toast the sandwich butter side down until an even brown color is achieved, about 1 1/2 minutes. Flip the sandwich and repeat on the other side.
  • Sprinkle with a pinch of salt, cut in half and serve hot with soup.

SPLIT PEA SOUP WITH BACON & CRAB



Split Pea Soup with Bacon & Crab image

Many split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step farther-add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. -Stephen Exel, Des Moines, Illinois

Provided by Taste of Home

Categories     Lunch

Time 2h

Yield 12 servings (4 quarts).

Number Of Ingredients 13

8 thick-sliced bacon strips, chopped
2 medium onions, chopped
2 medium carrots, chopped
2 celery ribs, chopped
2 packages (16 ounces each) dried green split peas, rinsed
2 smoked ham hocks (about 1 pound)
2 bay leaves
3 cartons (32 ounces each ) chicken stock
1 cup water
1 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups lump crabmeat

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Add onions, carrots and celery to bacon drippings; cook and stir over medium-high heat 8-10 minutes or until onions are tender. Stir in split peas, ham hocks, bay leaves, chicken stock and water. Bring to a boil over medium-high heat. Reduce heat; simmer, covered, 1 to 1-1/2 hours or until split peas are tender, stirring occasionally., Discard bay leaves; remove ham hocks from soup. When cool enough to handle, remove meat from bones and cut into small cubes; discard bones., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan., Stir cream, salt, pepper and cubed ham into soup; heat through. In a small bowl, toss crab with bacon; serve with soup. Freeze option: Freeze cooled soup without toppings in freezer containers; freeze cooked bacon in a small resealable freezer bag. To use, partially thaw in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally, adding a little stock or broth if necessary. Top servings as directed.

Nutrition Facts : Calories 533 calories, Fat 24g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 1036mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 20g fiber), Protein 32g protein.

WHITE CHEDDAR CHEESE SOUP



White Cheddar Cheese Soup image

From Emeril, this is a snappy soup with lots of flavor. I like to serve soups like this in the fall, in a big, fresh, hollowed-out pumpkin that's been heated in the oven.

Provided by KathyP53

Categories     Cheese

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup butter
3 small leeks, white part only, split in half and diced small
3 celery ribs, diced small
1 carrot, peeled and diced small
2 garlic cloves, minced
1/4 cup flour
4 cups chicken broth
1 cup heavy cream
1/2 lb white cheddar cheese, grated (plus 1/4 cup for garnish)
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/4 cup chopped crispy cooked bacon
2 tablespoons chopped chives

Steps:

  • In a saucepan, melt butter.
  • Add leeks, celery, and carrot and saute for about 3 minutes or until wilted. Stir in garlic and season with salt and pepper. Dust the vegetables with 1/4 cup of flour and stir for 3 minutes.
  • Whisk in the chicken broth, 1/2 cup at a time.
  • Bring the liquid up to a boil and reduce to simmer. Simmer soupf for 45 minutes. Remove from heat and puree until smooth. Strain soup into a clean saucepan. Bring soup back to a simmer. Whisk in cream, cheese, hot sauce, and Worcestershire sauce. Season with salt and pepper. Ladle into bowls. Garnish with bacon, grated cheese, and long chives.

Nutrition Facts : Calories 759, Fat 65.6, SaturatedFat 40.7, Cholesterol 202.1, Sodium 1394.6, Carbohydrate 21.9, Fiber 2.4, Sugar 5.1, Protein 22.7

SPLIT PEA SOUP WITH BACON AND ROSEMARY



Split Pea Soup with Bacon and Rosemary image

Provided by Mary Klonowski

Categories     Soup/Stew     Bean     Appetizer     Sauté     Back to School     Lunch     Rosemary     Bacon     Legume     Pea     Fall     Winter     Simmer     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 9

4 bacon slices, chopped
1 small onion, chopped
1 medium leek (white and pale green parts only), sliced
1 large carrot, peeled, chopped
2 garlic cloves, minced
4 14 1/2-ounce cans low-salt chicken broth
1 1/4 cups green split peas, rinsed
2 bay leaves
1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried, crumbled

Steps:

  • Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.

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Top Asked Questions

How to cook split pea soup?
Plus 14 other split pea soup recipes! In a stock pot, heat olive oil to medium heat. Add onion, carrot, and celery to pot with 1/4 teaspoon salt. Cook for 8-10 minutes until vegetables are softened and onions are translucent. Add garlic and split peas, and cook for 1 more minute. Add chicken stock, bay leaves, thyme, and black pepper to the pot.
How do you cook bacon with split peas?
Dice bacon into ¼-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper. Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock.
What is the best way to cook split peas and onions?
Once the onions are soft and translucent (5 minutes), add the split peas, chicken broth, bay leaf, and a healthy dose of freshly cracked pepper (20-25 cranks of a pepper mill). Allow the soup to begin heating through while you peel and cube the potatoes. Cut the peeled potatoes into one-inch cubes then add them to the soup.
What salad goes with split pea soup?
Well, there is a wide range of answers for this question but most everyone would agree the sides for split peas soup need a savory profile to balance out the soup being veggie heavy. To answer what salad goes with split pea soup, it might be a bean salad or one with a bit of protein on top.

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