Ham And Split Pea Soup Emeril Lagasse Food

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.

HAM AND SPLIT PEA SOUP (EMERIL LAGASSE)

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, covered with water and bring to a boil. Reduce heat and let simmer 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 the carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
• Add the ham hock and the 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 bayleaf 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.
• Parmesan Truffled Potato Chips:
• Heat the oil in a large, heavy pot to between 340 and 350 degrees.
• 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.

SWEET PEA SOUP

Steps:

• In a soup pot, cook bacon until crispy, remove to paper towels to drain, and reserve for garnish. Add oil and flour to pot and cook for 3 minutes, stirring. Add leeks and cook 3 minutes. and add stock. Bring to a boil, reduce heat and simmer for 30 minutes. Add peas and cook 5 minutes. Using an immersion blender, puree soup in the pot; or pour soup into a food processor or blender, process until smooth and return to pot. Stir in cream and adjust season, to taste, with salt and pepper. Ladle soup into a warm tureen and serve garnished with and chives.

SPLIT PEA SOUP WITH HAM

Steps:

• Place all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, 1-1/4 to 1-1/2 hours or until peas and vegetables are tender, stirring occasionally.

EMERIL'S SLOW-COOKER SPLIT-PEA SOUP

Steps:

• In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves, and ham hocks; season with salt and pepper.
• Cover and cook on high until split peas are creamy, 6 hours, stirring occasionally.
• Remove ham hocks from pot. Discard skin and bones; dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper.

SWEDISH YELLOW PEA SOUP (EMERIL LAGASSE)

Steps:

• In a soup pot or large saucepan, heat the vegetable oil over medium high heat.
• Add the onions, celery, and carrot and saute until tender, about 4 minutes. Add the ginger and cloves and cook for 1 minute.
• Add the ham hocks and water and bring to a boil. Cover, reduce heat to a simmer and cook for 1 to 1 1/2 hours, or until hocks are beginning to get tender.
• Add the peas and black pepper and continue to simmer for 2 hours. Remove the ham hocks and set aside to cool slightly.
• Puree the soup in a blender, or use an immersion blender, working in batches if necessary.
• Return the soup to the pot and keep warm until ready to serve.
• If the soup seems too thick, thin with a bit of water.
• Taste and adjust seasoning if necessary.
• When the salt pork is cool enough to handle, remove any visible fat or gristle and discard. Shred the meat and garnish each serving with some of the meat.

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.