Split Pea Chunky Soup Food

CHUNKY SPLIT PEA SOUP

Steps:

• Dice the onion and mince the garlic. Cook them in a large stock pot over medium heat with the olive oil until soft. Add the chopped carrots and celery and cook a few minutes more.
• Add the ham hock and peas to the pot. Add the chicken broth and bay leaf to the pot. Bring the mixture up to a simmer with a lid on then reduce the heat to low and let simmer for 1 hour.
• Dice the potato into small chunks, add to the pot and continue to simmer until the potato chunks are soft (about ten minutes). The peas should have completely disintegrated by this point as well. If they are still retaining their shape, continue to simmer until they are mush (see photo below).
• Remove the bay leaf and ham hock. Transfer 1/3 to 1/2 of the soup to a blender and puree until smooth. Return it to the pot and mix it in with the rest of the soup. Remove the meat from the ham hock, cut it into small pieces and return it to the pot. Taste the soup and adjust salt and pepper to taste!

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

CHUNKY SPLIT PEA SOUP WITH HAM RECIPE - (4.5/5)

Steps:

• Ham Stock: Prepare the day before: Place the ham hocks or shank in a large kettle add 3 quarts of water. Bring to a boil, reduce heat and simmer covered for about an hour or until shank is tender. Strain broth into a container, setting aside meat to cool, and place container in the fridge overnight. When meat has cooled pull from the bones, dice and refrigerate. After stock has set overnight, remove the hard layer of fat and use stock in soup. Note: I used my pressure cooker for this at 30 minutes to make this on the same day of the soup. A quick freeze, then chill helped me to skim the fat pretty easily. Prep: Chop the onion, celery and carrots or use your food processor to make this quick. Bundle the fresh thyme with the bay leaves and tie with a kitchen twine for easy removal. Rinse the dried peas and pick through them before using. Dice the Yukon Gold potatoes into very small bite-size pieces. Chop the ham into small pieces. The pressure cooker made the ham so tender, that it broke apart very easily. In a large saucepan or Dutch oven, saute onion, celery and carrots in olive oil over medium-high heat for about 5 minutes, until they begin to soften. Add garlic and continue to sautee' another 2 to 3 minutes. Add dried peas, bay leaves, thyme and stock. Bring to a simmer and cook about 30 minutes, then add potatoes and cook another 30 minutes or until soup is thick, potatoes are soft and peas have almost but not quite disintegrated. Add ham meat and Old Bay Seasoning (or paprika) and cook another 10 minutes. Remove bay leaves and thyme stems and season, to taste, with salt and pepper. Purée very lightly with immersion blender or puree a couple of cups of the soup in the blender, so that soup remains very chunky.

RICH AND THICK SPLIT PEA SOUP

Steps:

• In a large skillet, saute the onion, celery and carrots in oil until tender. Add thyme; cook 1 minute longer., Transfer to a 5-qt. slow cooker. Add the peas, broth and water. Cover and cook on low for 7-8 hours or until peas are tender. , Cool slightly. In a blender, process half of the soup until smooth. Return all to the slow cooker. Add bacon and pepper; heat through.

HEARTY SPLIT PEA SOUP

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

SPLIT PEA SOUP

Steps:

• In a large Dutch oven, melt the butter over medium heat; add the carrots, celery, onion and garlic, stirring occasionally, until the mixture has softened and golden, around 15 minutes.
• Add the yellow split peas, bay leaves and thyme. Season with salt and pepper, cooking for about 2 minutes to impart flavours into the peas.
• If using a ham bone, trim off any excess fat.
• Add in the ham and chicken stock, then bring up to a boil. Cover and let simmer and medium-low, stirring occasionally, until the soup has thickened, 1.5 to 2 hours.
• Remove bay leaves. If using ham bone or hock, remove and let cool enough to handle to remove the meat, cut it into bite-sized pieces and put it back into the soup.
• Serve with fresh bread rolls.

EASY SPLIT PEA SOUP

Steps:

• Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
• Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)

VEGETARIAN SPLIT PEA SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

CHUNKY SPLIT PEA SOUP

Steps:

• Soak peas over-night, drain, and add fresh water or broth. In crockpot cook the peas with water/broth/onion/garlic/ham until peas are very soft & ham is tender, low setting is best. You may need to stir occasionally to avoid burning, especially if you use high setting.
• Puree or smash about half of this mixture. Ham will fall apart.
• Add veggies, salt, pepper, herbs/seasoning during the last hour.
• Serve with a spoonful of sour cream/yoghurt and a drizzle of dry sherry on top if you need extra comforting.

AMERICA'S TEST KITCHEN CHUNKY HAM AND SPLIT PEA SOUP

Steps:

• Place ham, bay leaves, and 3 quarts water in large stockpot or Dutch oven.
• Cover and bring to a boil over medium-high heat.
• Reduce heat to low and simmer until meat is tender and pulls away from bone, 2 to 2 1/2 hours.
• Remove ham meat and bone from pot and set aside.
• Add split peas and thyme to stock.
• Bring back to boil, reduce heat, and simmer, uncovered until peas are tender but not dissolved, about 45 minutes.
• Meanwhile, when ham is cool enough to handle, shred meat into bite-sized peas and set aside. Discard rind and bone.
• While peas are simmering, heat oil in a large skillet over high heat until shimmering.
• Add onions, carrots, and celery and saute, stirring frequently, until most of liquid evaporates and vegetables begin to brown (5 to 6 minutes).
• Reduce heat to medium-low and add butter, garlic, and sugar.
• Cook vegetables, stirring frequently, until deeply browned, 30 to 35 minutes and set aside.
• Add sauteed vegetables, potatoes, and shredded ham to pot with split peas.
• Simmer until potatoes and peas dissolve and thicken soup to consistency of light cream, about 20 minutes more.
• Season with pepper to taste.
• Ladle soup into bowls, sprinkle with red onion, if using, and serve, passing balsamic vinegar separately.