HEARTY SPLIT PEA SOUP WITH BACON
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
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
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 WITH TEMPEH BACON AND CHIPOTLE CREAM
Split pea soup is usually made with ham, but in this recipe the smoky flavor comes from the tempeh bacon and chipotle cream. From Chef Tal Ronnen's wonderful cookbook, The Conscious Cook.
Provided by Sharon123
Categories Onions
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Put a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the margarine and stir until melted, being careful not to let it burn. This will create a nonstick effect.
- Add the shallots, leeks, carrot, and garlic and saute for 5 minutes.
- Add the rosemary, bay leaf, and paprika and cook another 2 minutes.
- Add the stock and split peas and season with salt and pepper to taste. Bring to a boil and reduce the heat and simmer uncovered for about 1 hour.
- Meanwhile, heat the oil in a small skillet over medium high heat. Add the tempeh bacon and fry on both sides until crisp. Cool and coarsley crumble. Serve the soup with the chipotle cream and tempeh bacon. Enjoy!
- Chipotle Cream:.
- Place all the ingredients in a food processor and blend until well mixed.
SPLIT PEA SOUP WITH BACON & CRAB
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
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.
SPLIT PEA SOUP WITH BACON AND CRISPY WHITE CHEDDAR GRILLED CHEESE
Provided by Tyler Florence
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
SOUR CREAM, BACON, AND SPLIT PEA SOUP
Make and share this Sour Cream, Bacon, and Split Pea Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Stove Top
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, cook the bacon over med-high heat until crisp, 5-7 minutes.
- Drain the bacon on a paper towel-lined plate, then crumble it up.
- Add the onion, celery, and garlic to the pot.
- Cook, stirring, until tender, about 5 minutes.
- Stir in the tomato paste until blended inches.
- Stir in the split peas, 8 cups water, the salt, thyme, and bay leaf.
- Bring to a boil.
- Reduce to a gentle simmer and cook until the peas have completely fallen apart and the soup thickens, 1 1/2-2 hours.
- Keep an eye on the soup and add more water if the soup thickens too much while cooking.
- Discard the bay leaf and season the soup with black pepper.
- Serve the soup topped with the crumbled bacon, a hearty dollop of sour cream, and a pretty sprinkling of parsley.
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- Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the all-natural buttery spread and stir until melted, being careful not to let it burn. This will create a non-stick effect.
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