Parisian Split Pea Soup With Bacon And Croutons Food

TRADITIONAL FRENCH-CANADIAN SPLIT PEA SOUP

Steps:

• In a very large heavy-bottomed pot set over medium-high heat, sweat the onions and carrots in butter for 5-7 minute, or until onions are soft and translucent.
• Stir in water, split peas, ham hock, bay leaves, thyme and savoury. Bring the soup to a boil over high heat, then reduce the heat to low and simmer, covered, for about 2 1/2 to 3 hours, or until the peas are soft and begin to fall apart into a puree.
• Remove the ham hock. Pull the meat away from the bone, and shred or chop into small dice. Set ham aside, and discard the bone. Remove bay leaves and discard these as well.
• Taste soup, and adjust seasoning as needed with salt and pepper. For a very smooth soup, use an immersion blender to puree completely, or leave as-is for a chunkier texture. Stir chopped ham back into the soup, and serve immediately.

CROCK POT SPLIT PEA SOUP

Steps:

• Gather the ingredients.
• Layer the ingredients in a slow cooker in the order given-split peas, ham, carrots, onion, celery, garlic, bay leaf, parsley, pepper, and salt; add the water or stock. Do not stir the ingredients.
• Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours until peas are very soft and the ham falls off the bone.
• Remove the meat from the bones and chop. Save some of the chopped ham for a garnish, if desired. Remove the bay leaf.
• Before serving, mash the peas slightly to thicken the soup or blend the soup in batches for a smoother texture (safety tips below).

HEARTY SPLIT PEA SOUP WITH BACON

Steps:

• Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
• Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
• Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.

PARISIAN SPLIT PEA SOUP WITH BACON AND CROUTONS

Steps:

• Croutons-can be made up to 2 days ahead; preheat oven to 350°; spread the bread cubes on a large baking sheet; drizzle with the butter and sprinkle with salt and pepper to taste.
• Bake, stirring occasionally, until lightly toasted, about 10 minutes.
• Remove and let cool completely; use immediately or store in plastic bag at room temperature.
• Soup-rinse the split peas and drain them in a colander.
• Discard any shriveled peas.
• In a large skillet, cook the bacon, turning, until crisp on both sides.
• Remove the bacon, but leave the fat in the pan.
• Drain the bacon on paper towels; crumble the bacon and set it aside to garnish the soup.
• Add the onion, carrot, and celery to the skillet with the bacon fat and cook, stirring often, until softened and golden, about 10 minutes.
• Scrape the vegetables into a large slow cooker.
• Add in the split peas, herbs, broth, and salt and pepper to taste.
• Cover and cook on LOW for 8 hours, or until the peas are tender.
• Cool slightly.
• Discard the bay leaf.
• Transfer to a blender, puree until smooth, and reheat if necessary.
• Taste for seasoning and adjust.
• Serve hot, sprinkled with the bacon and croutons.

SPLIT PEA SOUP WITH CROUTONS

Steps:

• To make the soup: Rinse the peas and place them in a large saucepan.
• Pour in the water, cover and bring to a boil, skimming off the foam.
• Stir in the savory and bay leaf.
• Reduce the heat and simmer until the peas are tender, 55 minutes.
• Meanwhile, chop the celery, carrots, potato and onion into bite-size pieces.
• In a large skillet, heat the oil over medium-high heat; cook the celery, carrots, potato, onion and garlic for 5 to 7 minutes or until softened.
• Add to the saucepan; simmer, covered, for 20 to 30 minutes or until the vegetables are tender.
• Remove the bay leaf.
• Season with salt and pepper to taste.
• Ladle the soup into warmed bowls; sprinkle with croutons.
• To make the croutons: Trim the crusts off of the bread; cut into bite-size cubes.
• In a large skillet, melt the butter over medium-high heat until the foam subsides; add the bread, stirring to coat evenly.
• Cook, stirring often, until crisp and golden.

SPLIT PEA SOUP

Steps:

• Put all ingredients in pot; heat to boiling.
• Lower heat to simmer; simmer uncovered for 1 hour.
• Pour into blender in batches or use hand blender to purée all. return to stove to heat through.
• Stir in barley, if using. May be garnished w/bacon, croutons, sour cream, etc., but good on its own.

SPLIT PEA SOUP WITH BACON AND ROSEMARY

Steps:

• Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.

CANADIAN BACON SPLIT PEA & LENTIL SOUP (CROCK POT)

Steps:

• Add all ingredients to crock pot.
• Cook on low for 8 hours or high for 4 hours or until desired consistency is reached.