Best Yet Rustic Split Pea Soup Food

PARKER'S SPLIT PEA SOUP

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

Steps:

• In a large heavy pot add in oil over medium heat.
• Stir in onion, bay leaves, and garlic and cook for 2-3 minutes.
• Stir in basil, oregano, pepper, and parsley.
• Add in split peas, water, and bouillon cubes.
• Bring to a boil for five minutes.
• Reduce to a simmer and cook for 2 hour.
• Add inn carrots, celery, and potatoes and cook for an additional 1 hour.
• Season with salt to taste.

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.

15 BEST SPLIT PEA SOUP RECIPES: COZY SPLIT PEA SOUP AND MORE

Steps:

• 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. Add ham shank. Bring soup to a boil, stir thoroughly then turn heat down to a simmer and cover.
• Simmer, stirring occasionally. After 45 minutes of cooking, remove ham shank so that you can let lightly cool, then shred meat off the bone. Add meat to pot (if you are using diced ham, add it now), then simmer soup for another 10-15 minutes, until split peas have started to break apart, are very soft, and desired thickness of your soup has been reached, adding 1/2 to 1 cup water. When desired thickness is achieved, discard thyme sprigs and bay leaves. Stir in vinegar and Worcestershire sauce. Taste and adjust salt by 1/4 teaspoon increments if needed.
• Serve with crusty bread or croutons!
• Leftovers keep well in covered container in refrigerator for 4 days. When reheating, add water to loosen.

BEST YET RUSTIC SPLIT PEA SOUP

Steps:

• Put the smoked turkey leg in a six-quart pot. Oval pots are great, as turkey legs can be pretty long!
• Add the split peas and the 2 quarts of water.
• Bring to a boil, reduce to simmer.
• After a while, there will be foam on top of the water. Skim it all off and discard.
• Add the diced onion, carrot, sliced garlic, celery seed, salt and bay leaf.
• Simmer for one hour, mostly covered.
• Remove the bay leaf.
• Remove the turkey leg and allow it to cool enough to handle while you simmer the soup for another fifteen minutes.
• Remove skin, bones and tendon from turkey leg and dice the meat into bite sized pieces.
• Add meat back to soup.
• Add milk and half and half and heat to serving temperature.
• Serve in big bowls topped with freshly ground pepper.

SAVORY SPLIT PEA SOUP

Steps:

• In a 4 or 5-quart crock pot, combine the peas, ham, onion, carrot, potatos, ham stock, savory, thyme, and salt. Cover.
• Cook on low-heat for 10-12 hours, or high-heat for 4-5 hours.

OMA'S SPLIT PEA (ERWTEN) SOUP

Steps:

• If tenderized peas are used, simply cover them with the water and boil according to the package directions. (If not, wash peas, soak for 12 hours or overnight in the water, and boil for 1 hour in the water in which they were soaked.)
• Add ham hock and all remaining ingredients except the sausage and parsley.
• Cook for two hours over medium heat or until meat is tender. Remove the ham hock, shred the meat and reserve.
• Continue cooking until soup is smooth and thick. Remove bay leaf. Add shredded meat and sausage. Simmer for 5-10 minutes longer.
• Serve hot with parsley sprinkled over.

SPLIT PEA SOUP (((BEST PEA SOUP EVER)))

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.