Jamaican Golden Split Pea Soup Food

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 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.

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.

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.