SPLIT PEA WITH HAM SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Combine the peas, hocks, carrots, celery and onions in a large soup pot or Dutch oven. Tie the parsley, thyme and bay leaf together with kitchen string. Add the herb bundle, stock and 1 teaspoon salt. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook until the peas are tender, 50 minutes to 1 hour.
- Remove the pot from the heat, and remove the hocks to a bowl to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into cubes. Remove the herb bundle from the soup and discard.
- Puree the soup with an immersion blender or in batches in a blender to desired consistency. Heat the soup to a simmer with the meat and season with salt and pepper. Serve in heated bowls. Serve with the Simple Salad.
- Although the salad is prewashed, still give it a soak in a big bowl of cold water for about 5 minutes. Lift the salad out of the water, so any grit is left in the bowl. Put it in a salad spinner; don't pack it in or the greens will get bruised. Spin dry. If you don't have a spinner, lay on a clean towel and gently pat dry.
- Put the greens in a big bowl. Drizzle 3 tablespoons (a regular soup spoon is fine ¿ you don't need the measuring type) of olive oil over the greens. Drizzle with 1 tablespoon vinegar. Sprinkle with salt and pepper. Using tongs or 2 forks, toss just enough so that all the greens are lightly dressed. Transfer to 4 salad plates and serve immediately.
HUNGARIAN SPLIT PEA SOUP
I'm not sure I would ever have come up with this on my own, But after my neighbor Dan and his wonderful wife Danielle (THANK YOU) served me this great soup, So I did some I did some interwebs scrounging, and found this, which tastes VERY close to Danielle's version. This works for me, and I hope you like it also.
Provided by Iowahorse
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Wash and drain yellow peas and place in soup pot with 3 quarts of cold water.
- Add ham or pork butt, along with vegetables and spices and optional barley.
- Bring water to a boil, turn down heat and slowly cook until all veggies and peas are soft.
- Taste for seasoning, and now add required salt. (Ham and pork butt are salty, do not add salt at the beginning of cooking).
- Cooking will take about an hour and a half.
- If the soup is not as thick as you like it, cook it a little longer. The soup should be quite thick.
- Serve in a large bowl with a slice of ham or pork butt in each serving.
- Add some crusty bread and a brisk light salad for a satisfying meal.
Nutrition Facts : Calories 332.9, Fat 1.3, SaturatedFat 0.2, Sodium 76.2, Carbohydrate 62.6, Fiber 23.6, Sugar 10.3, Protein 20.5
OMA'S SPLIT PEA (ERWTEN) SOUP
The closest I've come to my mother-in-law's absolutely delicious split pea soup. I've even converted a few friends who said they didn't like pea soup. With autumn in the air, it's the perfect time to start thinking about some good and hearty pea soup. I usually double the recipe and freeze half.
Provided by MissChief
Categories Beans
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
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 AND HAM SOUP I
This is a good way to use leftover ham, quite inexpensive, and VERY tasty. I hope that you enjoy it. Some people like to add carrots or other types of vegetables. Don't forget to serve with buttered bread toasted in the oven.
Provided by TEETOE
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 2h30m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium pot, saute onions in oil. Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
- Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
- Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.
Nutrition Facts : Calories 413 calories, Carbohydrate 72.2 g, Fat 2.5 g, Fiber 29.6 g, Protein 28.3 g, SaturatedFat 0.3 g, Sodium 18.6 mg, Sugar 10.8 g
SPLIT PEA SOUP (((BEST PEA SOUP EVER)))
This recipe was developed by my partner, Dean Ramsey and everyone just raves about it, because it's the BEST PEA SOUP you have ever tasted!
Provided by Alan Leonetti
Categories < 4 Hours
Time 3h30m
Yield 8-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 442.8, Fat 1.4, SaturatedFat 0.2, Sodium 31.7, Carbohydrate 81.3, Fiber 30.9, Sugar 11, Protein 29.3
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