Split Pea And Smoked Duck Soup Food

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SPLIT PEA SOUP WITH HAM HOCKS



Split Pea Soup with Ham Hocks image

Provided by Dave Lieberman

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 cup olive oil
1 large onion, finely diced
2 celery stalks, finely diced
2 carrots, finely diced
One 1-pound bag split peas, rinsed and picked through
1 1/2 pound smoked ham hock
2 quarts chicken stock, water, or combination
Salt and freshly ground black pepper

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.

SAVORY SPLIT PEA SOUP WITH SMOKED SAUSAGE



Savory Split Pea Soup With Smoked Sausage image

Make and share this Savory Split Pea Soup With Smoked Sausage recipe from Food.com.

Provided by ChefWhiz

Categories     Vegetable

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 8

8 ounces smoked sausage, cut lengthwise into halves, then 1/2-inch pieces
25 ounces reduced-sodium chicken broth (two 14 1/2oz. cans)
16 ounces dried split peas, sorted and rinsed (1 pkg.)
3 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
3/4 teaspoon dried marjoram
1 bay leaf

Steps:

  • Warm a small skillet over medium heat.
  • Add sausage and cook 5-8 minutes or until browned; drain well.
  • Put sausage and remaining ingredients in slow cooker.
  • Cover and cook on Low 4-5 hours or until peas are tender.
  • Turn heat off and remove and discard bay leaf.
  • Cover and let stand 15 minutes to thicken.

Nutrition Facts : Calories 455, Fat 14.4, SaturatedFat 4.9, Cholesterol 27.3, Sodium 680.7, Carbohydrate 53.1, Fiber 20.6, Sugar 8.6, Protein 30.4

HICKORY SMOKE SPLIT PEA SOUP



Hickory Smoke Split Pea Soup image

I've served this hearty soup for as long as I can remember. I think the liquid smoke really flavors the soup nicely and the absence of ham is not a drawback. BE SURE NOT TO ADD ANY SALT OR PRODUCTS THAT CONTAIN SALT TO THE SOUP BEFORE THE SPLIT PEAS HAVE BECOME TENDER! I generally make this soup into a stew by adding more carrots and potatoes. This makes a large kettle of soup, so unless you're serving a lot of people, you won't need to double the recipe. The split peas will need to be soaked 1 hour before you begin making the soup (see directions).

Provided by Lindas Kitch

Categories     Low Cholesterol

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (1 lb) package dried split peas
8 cups water
1 medium onion, diced fairly small
1 medium green bell pepper (dice slightly larger than 1/4-inch by 1/4-inch square. )
2 large potatoes, washed, peeled and diced 3/4-inch by 3/4-inch square (I use Yukon Gold or Golden Potatoes and because of the thin skin I don't peel them. I fill my soup p)
4 celery ribs (Also include celery leaves from the entire package of celery. Cut off leaves with a knife and chop. )
2 cups carrots (dice slightly larger than 1/4-inch by 1/4-inch square. I use fresh, long carrots. Peel carrots, if d)
2 tablespoons dried parsley flakes
1/8 teaspoon black pepper, freshly ground
2 garlic cloves, peeled and minced (fresh)
1 bay leaf (I use 2 bay leaves-remove sharp stem ends and leaf tips!)
1 (28 ounce) can whole tomatoes, cut into small cubes with stainless steel kitchen shears (RESERVE THE TOMATO JUICE)
1 teaspoon liquid smoke (grocery item)

Steps:

  • NOTE: The split peas will take 1 hour to soak before they can be used in the making of this soup (see below). There is also some time involved in preparing the vegetables. When the peas have soaked and the vegetables have been prepared, the soup will take 1 hour to cook.
  • Fill a medium soup pot with 8 cups of water.
  • Add the dried split peas.
  • Bring the water to a gentle boil; boil the peas for 2 minutes. Cover the pot with a lid and remove it from the heat source for 1 hour.
  • Add the remaining ingredients to the soup pot, EXCEPT for the TOMATOES, THE RESERVED TOMATO JUICE AND THE LIQUID SMOKE.
  • Bring the soup to a boil; reduce the heat to low and simmer, covered, for about 45 minutes or so, or until the peas are tender.
  • Add the tomatoes, the tomato juice, and liquid smoke. Cover the pot with a lid and continue to cook for an additional 30 minutes. Salt to taste. The soup/stew may be served with saltine soda crackers.

SMOKY SPLIT PEA SOUP



Smoky Split Pea Soup image

Split pea soup recipes are often flavored with ham hocks, but this veg version gets its smoky taste from smoked paprika and chipotle chiles. Sweet potatoes and split peas are good sources of potassium, which lowers blood pressure. If split peas are old(after about 1-2 years) they will not get tender, so check the date. Adapted from Vegetarian Times magazine(Feb. 2010).

Provided by Sharon123

Categories     Onions

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup split peas
2 tablespoons olive oil
1 teaspoon smoked paprika (can add more to taste)
1 teaspoon chopped chipotle chile, canned in adobo sauce (more if you like it really spicy)
1/2 teaspoon ground cumin (optional)
1 teaspoon oregano, chopped (optional)
1 large sweet potato, peeled and diced (3 cups, you can use winter squash if you like instead or even carrots)
2 medium onions, diced (3 cups)
3 celery ribs, diced (1 cup)
4 -6 garlic cloves, minced (4 tsp.)
6 cups water (or vegetable stock)
1 (14 ounce) can diced tomatoes

Steps:

  • Soak split peas in large bowl of cold water overnight(some reviewers said they boiled the peas for 30 or 40 minutes rather than soaking and it worked fine).
  • Heat oil in 3-qt. saucepan over medium heat. Add paprika, chipotle, and cumin if using, and stir. Add sweet potato(or squash), onions, and celery, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until onions are soft and translucent. Add garlic, and sauté 2 minutes.
  • Drain split peas, and add to pot with 6 cups water(I use about 4 cups vegetable stock and 2 cups water). Bring soup to a boil, reduce heat to medium-low, and simmer 1 hour. Add tomatoes, and cook 30 minutes more, or until split peas are tender.

SPLIT PEA AND SMOKED DUCK SOUP



Split Pea and Smoked Duck Soup image

Provided by Molly O'Neill

Categories     dinner, soups and stews, appetizer, main course

Time 1h

Yield Six servings

Number Of Ingredients 12

1 pound of smoked duck breast, skin on
1 cup finely diced Italian pancetta
1 large onion, minced
2 carrots, coarsely chopped
1 bay leaf
2 pounds split peas
8 cups chicken broth
Kosher salt and freshly ground black pepper to taste
1 teaspoon lemon juice
1 tablespoon olive oil
1 cup heavy cream
2 cups minced watercress

Steps:

  • Cut the smoked duck into a fine dice and place it, skin side down, in a heavy-bottom casserole over medium heat along with the pancetta. Cook for 3 minutes to release the fat from the meat, stir and continue cooking for 5 minutes. Remove half the meat, drain well and set aside.
  • Add the onion and carrots, stir and cook until the vegetables begin to soften, about 3 minutes. Add the bay leaf, the split peas and the chicken broth, stir, partly cover and simmer for 40 minutes to 1 hour until the peas are tender.
  • Adjust the consistency of the soup with more chicken broth if necessary to achieve a thick, but still soupy, consistency. Adjust the seasoning with salt and freshly ground black pepper to taste. The soup can be made to this point up to one day before serving.
  • A half-hour before serving, warm the soup. Place the lemon juice in a bowl with a dash of salt and several grinds of black pepper. Slowly whisk in the olive oil. Add the reserved duck and pancetta and toss. Add the watercress and set aside. When the soup is hot, stir in the heavy cream, quickly and vigorously. You want to completely enrich the soup while smashing as few peas as possible. Serve garnished with the duck and watercress salad.

Nutrition Facts : @context http, Calories 1001, UnsaturatedFat 16 grams, Carbohydrate 115 grams, Fat 33 grams, Fiber 40 grams, Protein 63 grams, SaturatedFat 14 grams, Sodium 1551 milligrams, Sugar 21 grams, TransFat 0 grams

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