Jamaican Golden Split Pea Soup Food

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

JAMAICAN GOLDEN SPLIT PEA SOUP

Steps:

• Bring the broth and split peas to a boil in a large pot over med-high heat.
• Cover, reduce the heat to a simmer and cook until the peas are soft, about 45 minutes.
• Add all remaining ingredients.
• Cover and cook over medium-low heat until the vegetables are tender, about 45 minutes.
• Pick out and discard the thyme.
• Puree the soup in batches in a food mill, food processor or blender (I use my imersion blender and puree it right in the pot).
• Taste and adjust the seasonings with additional allspice, salt and pepper if needed.
• This soup can be refrigerated for up to 5 days or frozen for several weeks.
• Stir well after reheating.

GOLDEN SPLIT PEA SOUP

Steps:

• In a soup pot, sauté the onions in the oil for about 8 minutes, until golden, stirring frequently.
• Add the cumin, turmeric, coriander and ginger and cook for another minute.
• Add the split peas, water, sweet potatoes, apples, cinnamon, and chili powder, cover and bring to a boil.
• Lower the heat and simmer for 40 minutes, or until the split peas are tender.
• In a bowl, combine the tomatoes, lime juice and soy sauce.
• When the split peas are tender, add the tomato mixture.
• Puree the soup in a blender (in batches) or with a stick blender, adding more water if needed.

GOLDEN SPLIT PEA SOUP WITH HAM

Steps:

• Stir-fry onions in drippings 5 to 8 minutes in a large saucepan over moderate heat until pale golden. Add ham and stir-fry 5 minutes. Add remaining ingredients, cover, and simmer 1 hour, stirring occasionally. Serve steaming hot with buttery chunks of garlic bread.