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 HOCK SPLIT PEA SOUP
Every Christmas we make a ham...and then we make pea soup...I love traditional pea soup but wanted it to have just a little more "oompf". so I added a little bit of spices and the results are pretty yummy.. This is not a "quick" recipe, but the flavors of the homemade ham stock are really worth the extra time. Hope you all like it.
Provided by dorisberube62
Categories Ham
Time 6h
Yield 20 cups, 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Preperation Steps:
- Make 6 cups of ham stock using either left over ham bone or store bought hamhock - sometimes for a little kick I use a smoked ham or ham hock. Put the ham hocks or ham bone in a pot add 8 quarts of water and the bay leaves and cook on a slow simmer for about 2 hours - this should yield about 6 cups of stock. Let this cool and then taste. **If it is salty then add plain water first and then chicken stock to create a total of 5 additional cups of liquid - total stock should equal about 10 to 12 cups. Put cooled stock in refrigerator to allow fat to rise to the top. Skim off as much fat as possible and set aside.
- Dump the uncooked peas in a dish and pick over.take out any rocks, off color peas etc. Then put them in a pot and add water. Remove any floating debris. Drain and set aside.
- Cooking:
- In a large stock pot, heat 2 - 4 Tablespoons of the ham fat on a medium high heat. Add the onions, carrots and celery and saute till tender.
- Add all the remaining ingredients except the salt and pepper. Reduce the heat and simmer for 45 minutes. Taste. Now add salt and pepper as needed. Continue to cook for an additional 45 minutes or until peas are tender.
- Remove the bay leaf.
- Final step. If you like lumpy, clear broth pea soup then leave as is and enjoy. If you want it a little thick then partially puree 1/2 of the soup and if you want no lumps.Puree away.we use one of those blender sticks and mash around till its partially pureed.
- Hope you all enjoy.
Nutrition Facts : Calories 371.4, Fat 4.8, SaturatedFat 1.4, Cholesterol 27.3, Sodium 1298.1, Carbohydrate 49.3, Fiber 19.9, Sugar 8.2, Protein 33.4
SPLIT PEA SOUP WITH HAM HOCKS
Steps:
- In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.
HAM HOCK AND LENTIL SOUP
Steps:
- In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce the heat to medium-low and cook about 1 hour, or until the hocks are tender. Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the parsley. Reseason with salt and pepper if needed. Remove the ham hocks and remove the meat. Add the ham back into the soup. Ladle the soup into individual serving bowls and serve with crusty bread.
SPLIT PEA AND SMOKED HAM SOUP
Provided by Jeff Mauro, host of Sandwich King
Time 1h45m
Yield 6 servings
Number Of Ingredients 15
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.
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
SLOW COOKER SPLIT PEA AND HAM SOUP
Easy and delicious! Very thick and hearty! Freezes well! (I always make a double batch and freeze 2/3.) Update: If you overcook, the soup will get even thicker than usual! and turn a little bit of an olive drab color--it will still taste good though!
Provided by Dwynnie
Categories Ham
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Layer ingredients in slow cooker in the order listed.
- Pour in water. Do not stir!
- Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone.
- Remove bones and bay leaf.
- Serve!
SLOW COOKER SPLIT PEA SOUP WITH CARROTS AND HAM HOCKS
In less than half an hour, I can have the ingredients for my satisfying pea soup simmering away in my slow cooker. What a great treat to enjoy this soup on a chilly night.-Heidi Schmidgall, Hancock, Minnesota
Provided by Taste of Home
Categories Lunch
Time 4h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a 5-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until peas are tender. Skim fat; discard bay leaf. , Set ham hocks aside until cool enough to handle. Remove meat from bones; discard bones and cut ham into small pieces. Return meat to slow cooker; heat through.
Nutrition Facts : Calories 253 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 475mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 16g fiber), Protein 18g protein.
SPLIT PEA AND HAM SOUP
I created this recipe by taking ingredients from other split pea soup recipes and added a few of my own. My husband loves it, and my dad requests that I make him a batch for his birthday present. This soup also freezes well.
Provided by jennifer.blake-some
Categories Ham
Time 3h15m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Rinse split peas well.
- Heat peas and water to boiling.
- Boil uncovered for 2 minutes; remove from heat. Cover and let stand for 1 hour.
- Stir in onions, celery, bay leaves, bouillon cubes, salt, pepper, garlic powder and oregano leaves. Mix well.
- Add ham bone.
- Heat to a boiling; reduce heat, cover and simmer for 1 1/2 hours; stirring occasionally.
- Remove ham bone and bay leaves.
- Stir in ham and carrots.
- Heat to a boiling; reduce heat, cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency; stirring occasionally.
Nutrition Facts : Calories 239.8, Fat 3.3, SaturatedFat 1, Cholesterol 23.7, Sodium 1030.1, Carbohydrate 31.3, Fiber 12.6, Sugar 5.5, Protein 21.9
SLOW COOKER SPLIT PEA SOUP WITH HAM HOCKS
Slow cook your split pea soup while you are out for the day and a delicious dinner will be ready when you arrive back home! This is a real stick-to-your-ribs soup. The ham hock gives a great smoky flavor.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 7 servings (about 2 quarts).
Number Of Ingredients 6
Steps:
- In a 4- or 5-qt. slow cooker, combine the broth, ham hocks, vegetables, split peas and bay leaves. Cover and cook on low for 8-10 hours or until ham hocks and peas are tender. , Discard bay leaves. Remove meat from bones when cool enough to handle; cut ham into small pieces and set aside. Cool soup slightly. , In a blender, cover and process soup in batches until smooth. Return soup to slow cooker; stir in reserved ham. Heat through. Garnish with croutons if desired.
Nutrition Facts :
SPLIT PEA & GREEN PEA SMOKED HAM SOUP
John Torode shares the recipe for one of his all-time favourite soups
Provided by John Torode
Categories Dinner, Soup
Time 3h30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 292 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 3.56 milligram of sodium
CROCK POT SPLIT PEA AND HAM HOCK SOUP
This combines a few recipes and is made with Redi-Base ultra low sodium broth base (obtained online) as the ham has enough sodium; bouillon would put it over the top for us. Easy and delicious. A major hit with the honey.
Provided by One Happy Woman
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put ham, peas, vegetables, seasonings and stock powder in the pot.
- Pour the can of chopped tomatoes and the water over it all.
- Cover and cook on high for 4-5 hours, on low for 6-7.
- Remove the ham bones and the bay leaf.
- We serve this with lemon wedges: lemon juice on pea soup is delicious.
Nutrition Facts : Calories 290.1, Fat 1.1, SaturatedFat 0.2, Sodium 52.7, Carbohydrate 52.8, Fiber 21.3, Sugar 9.9, Protein 19.7
SPLIT PEA SOUP
This one is simple and inexpensive. My husband liked it a lot. He walked in while it was cooking and said, "Mmm". Normally, he would not touch split pea soup. It's practically vegetarian too--no bacon or ham hocks to touch--and yet still tastes great. Biscuits go really well with this. In fact, I think you need them to make a filling meal.
Provided by Debbie R.
Categories Beans
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sort and wash peas. Put them and everything else in a large pot.
- Bring to a boil, then lower heat and simmer for two hours, stirring often.
- Remove bay leaf before serving. A very little salt or salt substitute enhances the flavor.
Nutrition Facts : Calories 527.8, Fat 7.6, SaturatedFat 1.5, Sodium 220.8, Carbohydrate 82.6, Fiber 31.5, Sugar 13.9, Protein 38
SPLIT PEA SOUP
This customizable recipe for classic split pea soup allows you to make it vegetarian or not with equally delicious results. Meat eaters can get that classic smoky flavor by adding bacon or ham hock, while vegetarians can reach for the smoked paprika. Half the split peas are added part way through cooking, which adds texture to each cozy, hearty spoonful.
Provided by Ali Slagle
Categories lunch, weekday, beans, soups and stews, vegetables, appetizer, main course, side dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 2129 milligrams, Sugar 21 grams, TransFat 0 grams
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