HAM AND SPLIT PEA SOUP
Steps:
- Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
- Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
- In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
- Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.
- Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
- Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
- Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.
CURRIED SPLIT PEA SOUP
Steps:
- Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
- Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.
CURRIED HAM & SPLIT PEA SOUP
This soup is great for stocking in the freezer and the curry gives it a warmer flavor, which goes so nicely with the salty ham. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 7h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic and curry powder; cook 1 minute longer., Transfer to a 4- or 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 288 calories, Fat 5g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 683mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 16g fiber), Protein 23g protein. Diabetic Exchanges
HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP
With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 37 g, Cholesterol 39.8 mg, Fat 14.4 g, Fiber 15 g, Protein 25.1 g, SaturatedFat 5.8 g, Sodium 1186.7 mg, Sugar 5.7 g
CROCK POT CURRY SPLIT PEA SOUP
This is a traditional, very hearty and filling split pea soup with the zipped up flavor of curry powder.
Provided by GREG IN SAN DIEGO
Categories Vegetable
Time 10h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients except 1/2 Tbls. of the curry powder in a crock pot.
- Cover and cook on low setting for 10 to 11 hours.
- Stir in the remaining 1/2 Tbls. curry powder.
- Add more seasoned salt and pepper to taste, if needed.
- Garnish with chopped chives and croutons.
CURRIED SPLIT PEA SOUP
I saw this recipe when I watched Alton Brown on Food Network. I changed the recipe a bit to make it vegan (original included chicken broth and butter).
Provided by Laura Zimmerman
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the olive oil in a saucepan over medium-low heat. Add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Next, add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
- Add the peas, vegetable broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes.
- Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.
- Recipe courtesy Alton Brown, 2005.
Nutrition Facts : Calories 374.8, Fat 8, SaturatedFat 1.1, Sodium 54, Carbohydrate 57, Fiber 22.8, Sugar 8.6, Protein 21.6
CURRIED CARROT AND SPLIT PEA SOUP
Adapted from the greedygourmet.com.If curry paste is not available use powder. Suitable for freezing.
Provided by littlemafia
Categories < 4 Hours
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring the split peas to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
- Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned.
- Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
- .Add the curried vegetable mixture to the split peas. Return to the boil, cover and simmer for a further 35 minutes until the vegetables and peas are tender.
- Transfer to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
- Garnish with dollops of cream and chives.
CROCK POT CURRIED SPLIT PEA SOUP
I've been meaning to add my recipe for pea soup for a long time. This is kind of a two for one soup; The first night you have it, it is a thin-ish soup and in the subsequent days it is more like a stew; or maybe wallpaper paste like my husband calls it! He had three BIG bowls tonight so I know it was a good one. I hope you try...
Provided by TERRI OPGENORTH
Categories Other Soups
Time 3h50m
Number Of Ingredients 13
Steps:
- 1. If you want to go through the process of sauteing The veggies and garlic in a little olive oil have at it! I have found that it doesnt add that much extra to this soup, dirties more dishes and takes up my limited time.
- 2. Turn your crock pot on high and add the ham bone and chicken stock.
- 3. Add the veggies as you cut them up then give the pot a stir.
- 4. Add seasonings to the pot and stir again.
- 5. If the liquid isnt up over the vegetables you will need to add water or more stock. I usually cook my stock down so its pretty concentrated so I just add water to cover.
- 6. Cook on high for three and a half hours or on low for seven. You can remove the bone and scrape the meat off or just give the soup a vigorous stir so the meat falls off the bones. I dont bother taking the bones out until I store the soup for the night.
- 7. Serve with a drizzle of bacon infused olive oil...YUM!
SPLIT PEA SOUP
Just a lovely warming soup. I use ham stock which I freeze after cooking the Christmas ham.
Provided by janerollinson
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Soak the yellow split peas for 12 hours in cold water.
- Rinse the split peas, put in a large pan and cover with the stock. Bring to the boil and simmer for 25 mins.
- Remove any scum and add the onion, sweet potato and carrots. Simmer for 15-20 minutes, until the veg are tender.
- Cool slightly, then blend until smooth.
- Return to the pan and reheat, adding the spinach to wilt it.
CURRIED PEA SOUP
Make and share this Curried Pea Soup recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in heavy large saucepan over medium-high heat.
- Add 1 onion and sauté until tender, about 10 minutes.
- Add curry and stir 30 seconds.
- Add 4 cups broth and peas and bring to boil.
- Reduce heat; simmer until peas are very tender, about 15 minutes.
- Season with salt and pepper.
- Puree in blender in batches.
- Thin with more broth if desired.
- Mix yogurt, cilantro and red onion in small bowl.
- Cover; chill up to 2 hours.
- Rewarm soup, stirring often.
- Serve with dollop of yogurt mixture.
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
CROCK POT CURRIED SPLIT PEA SOUP
A spin off your regular split pea soup recipe and a great way to use up leftover ham! I used my leftover ham bone from Christmas dinner. The kids loved it. I got this recipe using Better Homes and Gardens' "Slow Cooker Meals."
Provided by gobruijns
Categories Ham
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 5- to 6-quart slow cooker, combine split peas, pork hocks, ham, celery, onion, carrot, curry powder, marjoram, bay leaves, and pepper. Stir in the water.
- Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours.
- Discard bay leaves.
- Remove pork hocks.
- When pork hocks are cool enough to handle, remove meat from bones; discard bones.
- Coarsely chop meat.
- Return meat to soup.
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