SPLIT PEA SOUP RECIPE
Steps:
- Pork: Preheat the oven to 300°.
- Add the onions, garlic, thyme, rosemary, and bay leaf to a medium size sauce pot.
- Next, each pork tenderloin in half and season well on all sides with salt and pepper, and add it to the pot with the vegetables and herbs.
- Add in oil and make sure the pork is submerged.
- Cook in the oven for 4 hours.
- Remove from the oven and add each pork tenderloin to a large frying pan over medium-high heat until golden brown on each side, about 2-3 minutes per side.
- Shred the pork using 2 forks. Note: Strain the confit fat and keep it in the refrigerator for up to 1 month for other confit recipes.
- Soup: With about 2 hours left in the cooking process of the pork confit, add the butter to a large pot over medium heat along with the onions, carrots, celery, and garlic, and sweat for about 10 minutes or until the vegetables are slightly rendered.
- Add in the peas, split peas, and chicken stock and simmer over low heat for about 90 minutes or until the peas have broken down and the soup is thick.
- With about 20 minutes left in the cooking process, add the potatoes to the soup and cook until tender.
- Finish by seasoning with salt and pepper and add the shredded pork. Note: I only used half of the amount of shredded pork confit but you can absolutely use it all. It is delicious to eat by itself or serve as its own meal.
- Pour some into a bowl and add on optional crème Fraiche garnish and serve.
Nutrition Facts : Carbohydrate 48 g, Protein 30 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 46 mg, Sodium 334 mg, Fiber 14 g, Sugar 9 g, Calories 434 kcal, ServingSize 1 serving
SPLIT PEA SOUP WITH PORK BELLY
An easy and flavorful take on split pea soup. (Note: I often strain out the pieces of pork belly and run the soup through my food processor - I like my split pea soup really thick and creamy!)
Provided by vkarlson
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 2h25m
Yield 8
Number Of Ingredients 10
Steps:
- Cook and stir onion and pork belly in a large pot over medium heat until pork is browned and onion is translucent, 10 to 15 minutes. Add water, vegetable broth, white wine, split peas, thyme, celery seed, bay leaves, salt, and pepper; stir to combine. Bring to a boil, reduce heat, cover, and simmer until flavors have combined, about 2 hours, stirring occasionally. Remove bay leaves before serving.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 32.3 g, Cholesterol 5.1 mg, Fat 2.6 g, Fiber 13 g, Protein 14.1 g, SaturatedFat 0.7 g, Sodium 176.9 mg, Sugar 5.1 g
PULLED PORK SPLIT PEA SOUP
This soup is a great creation with leftover pulled pork in the autumn season. It's hearty, flavourful, and delicious! Enjoy!
Provided by cgord
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 2h5m
Yield 12
Number Of Ingredients 12
Steps:
- Pour olive oil into a 4-quart pot set over medium-low heat. Cook and stir yellow and red onions, garlic, salt, oregano, pepper, and bay leaf in the hot oil until onions are translucent, 10 to 15 minutes.
- Stir pork, peas, chicken broth, and carrot into the pot and bring to a boil. Reduce heat to low and simmer until split peas are soft, about 1 1/2 hours.
Nutrition Facts : Calories 369.3 calories, Carbohydrate 35.2 g, Cholesterol 70.6 mg, Fat 10.7 g, Fiber 10.4 g, Protein 31.9 g, SaturatedFat 2.7 g, Sodium 1506.3 mg, Sugar 5.1 g
YELLOW SPLIT PEA SOUP WITH SALT PORK
Provided by Food Network
Time 2h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Wash the yellow split peas carefully. Cover them with chicken broth, add the chopped onions, salt pork, bay leaf and herbs and bring to a boil. Lower the heat and simmer, partially covered, for 1 to1 1/4 hours or until the peas are tender but have not fallen apart.
- Remove salt pork from the soup; discard the bay leaf and season soup to taste with salt and pepper. Cut the salt pork into 1/4 inch slices. Place a few slices of pork in individual serving bowls, ladle soup over the pork and serve with good rye bread.
- VARIATIONS Add a chopped carrot and stalk of celery to the mixture; after you remove the salt pork, puree the soup and thin with more stock if too thick.
- Or simmer soup without salt pork; saute kielbasa until crisp, slice thinly and serve in soup.
PARKER'S SPLIT PEA SOUP
Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker's Split Pea Soup by Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories appetizer
Time 1h40m
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
SPLIT PEA SOUP
Provided by Food Network
Time 2h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large soup pot over medium heat. Add the celery, pork bone, ham and onions. Cook stirring for 5 to 10 minutes.
- Add the peas, stock, and salt and pepper, to taste. Cook over low heat until thickened and the peas are broken down, stirring constantly so the mixture doesn't burn.
- Strain into a large serving bowl, using a strainer with large holes, to force the pulp through the holes. Cook's Note: The ham can be chopped into small pieces and added to the soup before serving, if desired.
- Ladle the soup into serving bowls and top each serving with croutons.
MRS. SCHREINER'S SPLIT-PEA SOUP
Provided by Elaine B. Curtin
Categories Soup/Stew Onion Pork Wheat/Gluten-Free Lunch Bacon Pea Carrot Winter Simmer Gourmet New York Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 cups
Number Of Ingredients 8
Steps:
- In a large heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.
- Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened. Add remaining ingredients and simmer, uncovered, stirring occasionally and adding 1 to 2 cups more water if soup becomes too thick, 2 hours.
- Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board. Discard fat and bones and chop meat. Return meat to kettle and simmer soup, stirring, until heated through. Discard bay leaf.
- Just before serving, crumble bacon and sprinkle over soup.
CURRIED SPLIT PEA SOUP
Provided by Florence Fabricant
Categories dinner, appetizer
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large, heavy saucepan. Add the onions, apples, garlic and ginger and saute over medium-low heat until tender but not brown. Stir in curry powder, cumin and mustard seed.
- Stir in split peas, add seven cups of the water, bring to a simmer, then cover and cook for about one hour, or a little longer, until the peas are tender. Stir in another cup or so of water that will give the soup the proper consistency.
- Puree the soup in one or more batches in a food processor. The texture can be more or less smooth, according to your taste. If necessary add additional water.
- Return the soup to the saucepan, add the lime juice and check the seasonings. Reheat and serve with a dollop of yogurt spooned into the center of each serving.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 8 grams, Fiber 23 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1179 milligrams, Sugar 13 grams, TransFat 0 grams
OVEN BAKED SPLIT PEA SOUP
the wonderful thing about this soup, other that the outstanding taste, is the convenience of baking in the oven, unattended..
Provided by grandma2969
Categories < 4 Hours
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- preheat the oven to 350*.
- rinse the split peas in cold water, then place in a large kettle with all the remaining ingredients except the sausage and bitters,.
- bake, covered for 2 hours.
- remove from oven and cool.
- discard bay leaf and puree the soup in food processor, working in batches, until smooth.
- return to kettle.
- add the chopped sausage and bitters.
- bake 30 minutes longer or until the sausage is heated thoroughly.
SPLIT PEA SOUP (((BEST PEA SOUP EVER)))
This recipe was developed by my partner, Dean Ramsey and everyone just raves about it, because it's the BEST PEA SOUP you have ever tasted!
Provided by Alan Leonetti
Categories < 4 Hours
Time 3h30m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients into a large stew pot.
- Cover ingredients with water about 2 inches above the top of the ingredients.
- Bring to a boil.
- Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
- Serve with a crusty bread if desired.
Nutrition Facts : Calories 442.8, Fat 1.4, SaturatedFat 0.2, Sodium 31.7, Carbohydrate 81.3, Fiber 30.9, Sugar 11, Protein 29.3
CREAMY SPLIT PEA SOUP
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
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.
SPLIT PEA SOUP
A delicious pea soup recipe that I found in the Chicago Trib that uses smoked pork chops instead of ham. This is a thick soup, if you prefer a thinner pea soup, reduce the cooking to 45-55 minutes.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil and sausage in a Dutch oven or heavy skillet over medium heat; add onion and celery; cook until onion begins to soften, about 2 minutes; add garlic and shallots, cook 1 minute; add peas, chicken and beef broth, bay leaf, thyme, allspice and pepper to taste, heat to boil.
- Add smoked pork chops; reduce heat to simmer.
- Cook, uncovered, stirring occasionally, 1 hour and 15 minutes.
- Remove pork chops from pot; cut meat from the bone, chop meat and return to the pot; stir in sherry and butter until butter is melted.
Nutrition Facts : Calories 371.2, Fat 10.9, SaturatedFat 4, Cholesterol 42, Sodium 962, Carbohydrate 38.4, Fiber 15.1, Sugar 6.1, Protein 29.2
WINTERTIME FRENCH STYLE SPLIT PEA SOUP
A wonderful wintertime pea soup with turmeric, adding a nice bright, cheerful color to the soup. This recipe is versatile, can easily be doubled and more veggies and ham can be added as desired. It is a great way to use the rest of that spiral ham; just be sure to trim all the fat. Adjust water and stock as needed. Especially if reheating, more stock or water should be added. Serve with crusty bread and enjoy!
Provided by JAN
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes.
- Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 54.4 g, Cholesterol 18.9 mg, Fat 11.8 g, Fiber 12.5 g, Protein 17.2 g, SaturatedFat 3 g, Sodium 794.9 mg, Sugar 9.2 g
SIMPLE SPLIT-PEA SOUP
The long cooking time and use of homemade chicken broth is what makes this split-pea soup so flavorful. This recipe is the result of much experimentation and years of trying to fix my mom's recipe for split pea soup! Sometimes, instead of simmering this on the stove I'll let it simmer in a Crockpot all day long. Putting some of this soup in a thermos makes the perfect lunch in between classes or at work; you don't even realize you're eating a lot of vegetables and the split peas make it high in fiber. A very nutritious choice!
Provided by GFMaddy
Categories Onions
Time 4h30m
Yield 10 oz servings, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Saute onions with olive oil in a large stock pot until translucent on medium heat, which will take about 8 minutes.
- 2. Add celery, carrots and potato and saute 3-4 more minutes.
- 3. Pour in chicken broth and add split peas and ham. Uncovered, bring to a boil.
- 4. Once boiling, cover and turn heat down to low. Let the soup simmer for 3-4 hours. The soup is done when the split peas have broken apart and are evenly mixed throughout the soup.
- Notes: The longer you cook the soup, the better and more developed the flavor gets--sometimes I'll transfer it to a crock pot and let it simmer in there all day. If you like a smooth soup, blend finished soup with an immersion blender or in a food processor in small batches (large batches will make a mess!) If you like a thicker soup, add a small hand full of split peas to the 1-cup listed.
Nutrition Facts : Calories 433.8, Fat 12.7, SaturatedFat 2.7, Cholesterol 21.3, Sodium 2825.8, Carbohydrate 45.4, Fiber 14.9, Sugar 8.3, Protein 35.2
SPLIT PEA SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
- Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
- Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
CURRY SPLIT PEA SOUP
We set out to make some split pea soup and thought the flavor would be improved by adding some curry to it. It's wonderful on its own or over rice.
Provided by Emily P.
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 1h25m
Yield 20
Number Of Ingredients 15
Steps:
- In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
- Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 16.1 g, Cholesterol 0.2 mg, Fat 2.5 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 0.4 g, Sodium 834.5 mg, Sugar 2.9 g
SHORTCUT SPLIT PEA SOUP
Pair this soup with a simple tossed salad for a well-rounded, nourishing meal that's quick and easy. -Donna Noel, Gray, Maine
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the water, bouillon granules and thyme to a boil. Thinly slice celery ribs and finely chop the leaves; set leaves aside., Add celery ribs and carrots to water mixture; simmer, uncovered, for 5-8 minutes or until tender. Stir in the soup, ham and celery leaves; heat through. Top each serving with cheese if desired.
Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1502mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.
SPLIT PEA SOUP WITH CURED PORK
From "Menus and Recipes for lunches at school" published by the U. S. Department of agriculture in October 1936
Provided by cisquester
Categories Pork
Time P1DT1h
Yield 13 Quarts, 52 serving(s)
Number Of Ingredients 6
Steps:
- Wash the peas and soak them overnight in 5 quarts of water. Drain and reserve 1 quart of liquid.
- Simmer the meat partly covered, in 10 quarts of water until tender. Remove the meat and shred it, after discarding the skin, bone and excess fat. Reserve meat stock.
- Cook the peas and onions in the stock until both are soft. Press through a sieve.
- Mix the flour with 1 quart of cold liquid from the peas, and add to the meat stock. Heat the mixture, stirring until somewhat thickened; then add the purée and shredded meat. Add salt if needed. Total measure cooked, about 13 quarts; 52 servings, each 1 cup.
Nutrition Facts : Calories 221, Fat 4.5, SaturatedFat 1.4, Cholesterol 36.6, Sodium 37.8, Carbohydrate 24.2, Fiber 9.1, Sugar 3.2, Protein 21
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