Country Style Smoked Sausage Ham And Split Pea Soup Food

SPLIT PEA & GREEN PEA SMOKED HAM SOUP

Steps:

• Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water - this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.
• Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.
• When you are ready to serve, mix the hot soup with most of the ham - gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.

SPLIT PEA SAUSAGE SOUP

Steps:

• Cut sausage in half lengthwise; cut into 1/4-in. pieces. Place in a Dutch oven or stockpot; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1-1/4 to 1-1/2 hours or until peas are tender. Remove bay leaves.

HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP

Steps:

• Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
• Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.

SPLIT PEA SOUP WITH SAUSAGE RECIPE

Steps:

• Place sausage, onions and celery in a large stock pot and heat on medium to brown sausage.
• Add split peas, broth, water, carrots and spices. Heat on medium-high heat until boiling.
• Reduce heat to simmer and cover, 2 hours. Stir occasionally.
• Remove bay leaves and discard before serving.

WINTER COUNTRY SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat; saute sausage with pepper and shallots until browned., Add kale; cook, covered, until kale is wilted, 2-3 minutes. Stir in all remaining ingredients except orzo; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Return to a boil. Stir in orzo. Cook until pasta is tender, 8-10 minutes, stirring occasionally.

SPLIT PEA AND SMOKED HAM SOUP

Steps:

• In a large sauce pot, heat the olive oil over medium heat. Add the celery, garlic, parsnip and onion, and saute for 15 minutes to build flavor, seasoning with salt and pepper as you go. Add the oregano, thyme and bay leaf, and cook on low for 3 more minutes. Turn the burner off and add the bourbon, return to the heat and reduce for 3 minutes. Add the split peas, ham and stock. Remember to season lightly as you cook. Cook until the peas are tender and the soup has reduced to the desired consistency, about 1 hour. Pull the ham piece and herbs from the pot and, using an immersion blender, blend the soup until mostly smooth. Cut the ham into 1/2-inch pieces and add back to the pot. Serve with the toasted baguette.

SLOW COOKER SPLIT PEA SAUSAGE SOUP

Steps:

• In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
• Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.

COUNTRY HAM & BEAN SOUP WITH SMOKED SAUSAGE

Steps:

• 1. Place dried beans in a LARGE pot and pick through to check for stones. Rinse beans, drain and add water to cover by at least 2 inches. Soak at least 8 hours or overnight.
• 2. After soaking, drain beans, rinse, drain again and add 2 quarts water**, flavoring packet (that comes with beans) and 2 envelopes of ham flavoring. Bring to a boil and simmer, uncovered, for 1 hour, stirring occasionally. (Note: you may have to add more water during this step to make sure beans are covered with liquid.) ** OR, INSTEAD OF PLAIN WATER, PLACE A HAM BONE IN A LARGE DUTCH OVEN AND ADD WATER TO COVER HALF OF BONE. ADD 2 BAY LEAVES AND A SLICED ONION TO THE POT. BRING TO A BOIL, REDUCE HEAT. COVER AND SIMMER FOR 1 TO 2 HOURS. REMOVE BONE AND STRAIN BROTH. USE THIS BROTH INSTEAD OF PLAIN WATER. Take any meat off of the bone and add to soup with the rest of the meat as mentioned in Step 3.
• 3. After simmering for 1 hour, add onion, carrot, potato, ham, sausage, bay leaves and 2 more envelopes ham flavoring to pot. Simmer an additional 45 minutes to 1 hour, stirring often, until beans are soft and begin to break apart.
• 4. Add chicken broth (enough to make desired consistency) and quick cooking barley (and more ham flavoring if needed). Simmer for 10-15 minutes or until barley is cooked.
• 5. Serve with salad and crusty bread.
• 6. FREEZES WELL!!

SIMPLE AND GOOD HAM AND SPLIT PEA SOUP

Steps:

• In large saucepan, combine first 7 ingredients. Simmer covered, 1 hour, Stir in celery and carrots and continue simmering for 1/2 to 1 hour or until peas are tender and soup thickens.
• Remove peppercorns and ham shank, cut meat from bone and return to soup. Heat through.

COUNTRY STYLE SMOKED SAUSAGE, HAM AND SPLIT PEA SOUP

Steps:

• WHICH GAMMON or HAM?.
• I used a cooked boneless ham joint throughout this recipe. If you use an uncooked ham, you will need to cook it (see instructions below) which will leave you with homemade stock for the soup.
• Sometimes ham or gammon can be very salty, especially gammon from supermarkets. To remove most of the salt, soak the gammon in water for two hours before cooking and pour away the water. Then simmer it for 15 minutes, pour away the water and add new water for the remaining cooking time.
• If the ham or gammon joint you buy is too large, put what is left in the fridge and use it for sandwiches,or as a main meal another time.
• As a very easy alternative, use pre-cooked ham which saves all the bother of cooking your own ham / gammon joint. If you decide to use pre-cooked ham, just ignore the first step of the recipe, OR you might have cooked my Celebration Spiced Ham with Orange and Marmalade glaze already - so the stock base and ham will be done!
• Whatever ham or gammon is used, it's fine if it is smoked or un-smoked - I used un-smoked.
• Cooking the Ham or Gammon:.
• Pour 3 pints of water into a largish pan and bring to the boil. Turn the heat down until the water is simmering (barely boiling). Place the uncooked gammon in the pan. If the gammon is covered half way to all the way by the water you're OK. Chop the gammon into smaller pieces if it's not at least half covered. The cooking method is the same whatever ham or gammon joint you use. Cook for around 50 minutes.
• Turn the ham over about half way through cooking.
• Immediately after the ham is put on to cook, start on the vegetables.
• Cooking the Soup:.
• Chop up the onions and carrots into small cubes, and place all the vegetables, split peas and chopped parsley into a pan, pour in the stock and bring to the boil. Then lower the heat so that the mixture is just simmering (just below boiling).
• This will need to be cooked for around one hour, maybe one and a quarter hours if you want your vegetables soft.
• The ham or gammon should be cooked after about 50 minutes, just enough time to prepare it before the vegetables are cooked.
• Remove the ham from the pan, and chop it into small cubes. Chop up the smoked sausage to the same size.
• The final step is to add the ham and smoked sausage to the soup and heat gently for about 5 to 10 minutes. Stir well and have a quick taste. More salt and pepper can added if the soup needs more seasoning.
• Serve the soup into bowls and add some extra chopped parsley if you have any available. Serve with crusty bread rolls or French bread/baguette.
• This soup freezes well and will keep in the freezer for a month.

SPLIT PEA AND SAUSAGE SOUP

Steps:

• Drain the soaked peas and rinse in cold water. Set aside. Fry the bacon in a large saucepan for a few minutes over medium heat until the fat starts to run, then stir in the onion and potato. Continue to fry for 5 minutes until softened.
• Add the peas, broth, herbs and pepper to taste. Bring to the boil, stirring once or twice, and allow to boil for 5 minutes. Then partially cover the pan and turn the heat down to a gentle simmer, stirring occasionally.
• Cook for 30 to 40 minutes until thickened and the peas are soft. If you like you can blend the soup in a food processor or blender, but it looks more wholesome with a rustic chunkiness. Prepare the Frankfurters according to instructions on the packaging. Check the seasoning and add salt if required. If you have used ham stock you may not need it. Sprinkle with a little chopped fresh parsley or chervil if desired and garnish with the Frankfurters.