CREAMY SPLIT PEA SOUP WITH BACON
Steps:
- Rinse split peas in cold water, pick over and discard any discolored peas or small stones. Set aside.
- In a Dutch oven or 6-quart pan over medium heat, cook bacon until crisp .
- Remove bacon with a slotted spoon to paper towels to drain. Refrigerate until later, for garnish.
- In the bacon drippings over medium heat, cook the onion and celery until tender and lightly browned, about 12 to 15 minutes.
- Add the split peas, water, potatoes, salt, pepper, bouillon, and bay leaf.
- Bring to a boil over high heat, then reduce heat to low.
- Cover and let simmer for 45 minutes, or until peas are soft. Stir occasionally.
- Discard bay leaf.
- Carefully purée the hot pea soup in batches , filling the blender no more than 1/3 to 1/2 full each time. Make sure cover is secure when blending the hot mixture.
- Pour blended mixture into a bowl while blending subsequent batches.
- Return the mixture to the Dutch oven and stir in the half-and-half.
- Cook over medium heat until hot, but do not boil.
- Taste and season with salt and pepper.
- Sprinkle the reserved bacon on top of the soup just before serving.
Nutrition Facts : Calories 284 kcal, Carbohydrate 34 g, Cholesterol 26 mg, Fiber 11 g, Protein 17 g, SaturatedFat 4 g, Sodium 497 mg, Sugar 5 g, Fat 9 g, ServingSize 12 servings, UnsaturatedFat 0 g
SPLIT PEA & SMOKY PANCETTA SOUP
Follow the precautions in the article that accompanies this recipe and DO NOT double this recipe unless your pressure cooker is 10L or larger.
Provided by Laura Pazzaglia, hip pressure cooking
Categories Main, Pressure Cooker
Time 25m
Yield serves 4-6
Number Of Ingredients 8
Steps:
- Add the pancetta to the cold pressure cooker base on medium heat (brown/saute' setting for electrics). When the fat begins to render and the pancetta begins to fry in the fat, stir it around and let it sizzle until crispy. Using a fork, or slotted spoon, remove the pancetta - leaving the rendered fat in the base of the pressure cooker- and set aside.
- Add the onion, celery, and carrot to the base of the pressure cooker and saute' them in the pancetta fat until the onions have softened (about 5 more minutes) - use the wetness of the veggies to lift the brown fond that will have formed on the base.
- Add the split peas, water bay leaf, and salt. Mix well and make sure that the pressure cooker is no more than ½ full (the 6.5l I'm in the photos is only ⅓ full)
- Close and lock the lid of the pressure cooker.
- For electric pressure cookers: Cook for 5 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.
- When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the "keep warm" mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
- Mix into the soup about half of the crispy pancetta, remove the bay leaf, and serve the soup with the rest of the pancetta bits as garnish.
Nutrition Facts : Serving size ⅙th (about 1½ cups) Calories
HEARTY SPLIT PEA SOUP WITH BACON
This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes well. Look for split peas that have a use-by date on the package and are relatively fresh; they will cook faster and better.
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 7 grams, TransFat 0 grams
SPLIT PEA SOUP
This customizable recipe for classic split pea soup allows you to make it vegetarian or not with equally delicious results. Meat eaters can get that classic smoky flavor by adding bacon or ham hock, while vegetarians can reach for the smoked paprika. Half the split peas are added part way through cooking, which adds texture to each cozy, hearty spoonful.
Provided by Ali Slagle
Categories lunch, weekday, beans, soups and stews, vegetables, appetizer, main course, side dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.
- Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
- Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you'd prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 2129 milligrams, Sugar 21 grams, TransFat 0 grams
SPLIT PEA SOUP WITH BACON AND CRISPY WHITE CHEDDAR GRILLED CHEESE
Provided by Tyler Florence
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Make the soup: If you have not yet, soak your split peas in water for 2 hours or overnight. This will improve the cook time of your soup. If the peas are not soaked, you will just need to cook them longer, about 30 to 40 extra minutes.
- Heat the olive oil in a large pot over medium heat. Add the diced bacon and cook until crispy and brown. Use a slotted spoon to remove the bacon and rest it on a paper towel-lined plate. Pour off all but 1/4 cup of the drippings from the pot.
- Place the pot back over medium heat and add the onions, garlic and marjoram leaves. Cook until they turn translucent, about 2 minutes.
- Add the split peas, stock and milk and simmer until the peas start to fall apart, about 20 minutes.
- Once cooked, transfer half of the peas and cooking liquid to a blender with half of the spinach. Puree until smooth, adding more liquid if needed to thin out the soup. Repeat this step for the remaining half of the peas and cooking liquid.
- Combine all of the soup together and season with salt and lemon juice. Serve garnished with the bacon bits, sour cream and some fresh marjoram.
- Make the grilled cheese: Using the flat side of a knife or the back of a spoon or fork, crush the cloves of garlic and place into a small microwave-safe bowl. Add the butter and microwave on high for about 30 seconds or until the butter is boiling hot and fully melted.
- Brush the garlic butter over the back of the top and bottom pieces of bread for each sandwich. Flip the bread over and spread mayonnaise on each side and place 2 pieces of sharp white cheddar cheese in the middle of half of the pieces of bread.
- In a saute pan or skillet over medium heat, toast the sandwich butter side down until an even brown color is achieved, about 1 1/2 minutes. Flip the sandwich and repeat on the other side.
- Sprinkle with a pinch of salt, cut in half and serve hot with soup.
GREEN SPLIT PEA AND BACON SOUP
From Super Food Ideas July 2008. Though I have listed chicken stock as per recipe I used a homemade ham stock. This bought back memories of New Years Eve parties that my parents used to have and there was always pots of mushy peas served. UPDATE- after making this several times now I have found the cooking time will vary between 25 to 45 minutes - I can only put it down to the split peas and that they may vary from packet to packet.
Provided by ImPat
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium high heat and add onion and garlic and cook stirring for about 3 minutes till onion is soft.
- Add peas and stir to coat.
- Add stock and cold water and bring to the boil.
- Reduce heat to low and simmer partially covered for 25 to 45 minutes or until peas are tender (see note above).
- Remove from heat and process half the soup in a blender or use a stick blender till smooth or do what I did and put the stick blender straight into the pot and process to your liking.
- Return to pot or if you just used the stick blender, stir in lemon juice and cook for 3 minutes or until heated through.
- While soup was cooking in the first 25 minutes, heat a frying pan over medium high heat and add bacon and cook till crisp or use recipe #208501 .
- Transfer to a plate lined with paper towel and drain.
- Crumble into pieces.
- Ladle soup into bowls and top with crumbled bacon and paprika and serve with a roll.
PARISIAN SPLIT PEA SOUP WITH BACON AND CROUTONS
Make and share this Parisian Split Pea Soup With Bacon and Croutons recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 9h
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 230.8, Fat 12.7, SaturatedFat 5.4, Cholesterol 21.1, Sodium 941.9, Carbohydrate 18, Fiber 3.9, Sugar 5.5, Protein 10.8
SLOW COOKER SPLIT PEA SOUP WITH BACON AND HASH BROWNS
I use bacon instead of ham and frozen hash brown potatoes in this pea soup. It's a good winter comfort food and smells wonderful while cooking. It freezes well, so when my husband and I are busy all day, its a quick dinner for us. I add a sprinkle of red pepper flakes to spice it up a bit. You can also cook whole bacon strips in the microwave until lightly browned. Transfer to paper towels and let cool; crush or tear into small pieces.
Provided by Barb1970
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 8h30m
Yield 8
Number Of Ingredients 10
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, about 5 minutes. Drain on paper towels.
- Place bacon, split peas, hash brown potatoes, onion, carrots, celery, garlic, black pepper, red pepper flakes, and chicken broth in a slow cooker; stir to combine.
- Cook on Low for 8 hours (or High for 6 hours).
Nutrition Facts : Calories 258.1 calories, Carbohydrate 43 g, Cholesterol 5.1 mg, Fat 2.9 g, Fiber 16.1 g, Protein 16.7 g, SaturatedFat 0.8 g, Sodium 156.3 mg, Sugar 6.6 g
SPLIT PEA,HAM AND BACON SOUP
This soup is great any time of year. I wanted to try and make it lower in fat and cholesterol,and I believe I have done it with this recipe. There are two ways to make this recipe. I have done both and prefer to add the extra 4 cups of water.
Provided by Peace
Categories Vegetable
Time 3h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and garlic until tender.
- Brown bacon.
- Mix all ingredients together except last 4 cups of water.
- Add Salt and Pepper to taste.
- Bring to a full boil then reduce heat and simmer for about 1 1/2 to 2 hours, or however tender you prefer your peas.
- This is how I make it with the extra 4 cups of water.
- Saute onion and garlic until tender.
- Brown bacon.
- Mix all ingredients together including the last 4 cups of water.
- Add Salt and Pepper to taste.
- Bring to a full boil then reduce heat and simmer for about 3 hours (until about half of the peas are mush).
- If you prefer you may also add 3 tablespoons of flour to adjust your thickness.
Nutrition Facts : Calories 206.2, Fat 3.1, SaturatedFat 0.8, Cholesterol 8.8, Sodium 446.2, Carbohydrate 30.6, Fiber 12.2, Sugar 5.3, Protein 14.9
SPLIT PEA SOUP WITH TEMPEH BACON AND CHIPOTLE CREAM
Split pea soup is usually made with ham, but in this recipe the smoky flavor comes from the tempeh bacon and chipotle cream. From Chef Tal Ronnen's wonderful cookbook, The Conscious Cook.
Provided by Sharon123
Categories Onions
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Put a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the margarine and stir until melted, being careful not to let it burn. This will create a nonstick effect.
- Add the shallots, leeks, carrot, and garlic and saute for 5 minutes.
- Add the rosemary, bay leaf, and paprika and cook another 2 minutes.
- Add the stock and split peas and season with salt and pepper to taste. Bring to a boil and reduce the heat and simmer uncovered for about 1 hour.
- Meanwhile, heat the oil in a small skillet over medium high heat. Add the tempeh bacon and fry on both sides until crisp. Cool and coarsley crumble. Serve the soup with the chipotle cream and tempeh bacon. Enjoy!
- Chipotle Cream:.
- Place all the ingredients in a food processor and blend until well mixed.
SPLIT PEA WITH BACON RECIPE - (4.7/5)
Provided by GuidingVegan
Number Of Ingredients 10
Steps:
- Add onions, carrots, celery and garlic in large pot. Cook until softened. Stir in split peas, broth, 2 cups water and rosemary. Bring to a boil over med-high heat. Reduce heat, cover and cook 40 minutes or until peas are softened. Season with salt and pepper. Pour soup into bowls and top with reserved bacon.
ST. PATRICK'S DAY LOW FAT SLOW COOKER SPLIT PEA SOUP WITH BACON
Some might say this is a generic split pea recipe but it's easy and cheap and since I made it on St. Patrick's day that's what I'm calling it. It just happens to be green too. This is also a great recipe if you're feeding a family or you want to have soup on hand later in the week or to keep in the freezer. It's low fat because the crumbled bacon used was 50% leaner than cooked bacon and it's the only fat component in the dish.
Provided by animalcracker
Categories Vegetable
Time 6h10m
Yield 12 Cups, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a crock pot/slow cooker, combine water, carrots and onion and cook on high till carrots bite easily but are not soft. (About 2.5 to 3 hours).
- Empty the dry peas into a strainer and inspect for stones or other unwanted items. Rinse with cold water and empty into crock pot with bay leaves and salt. Cook on high for two hours.
- Empty bag of real crumbled bacon into mix and cook at additional hour.
- Serve hot.
- (NOTES)
- #1. Cooking the peas for at least three hours on high in a crock pot creates it's own creaminess and I do not recommend adding dairy to this recipe at all. Since I like my peas with a bite that matches the consistency of the bacon, I cut the heat after three hours. But if you like your pea soup more smooth, cook an additional hour or two.
- #2. You can omit the salt from the recipe as the bacon will add enough sodium to the recipe, but I think the salt highlights the sweetness of the peas and carrots.
- #3. You could omit the bacon to make it completely Non-Fat, but I don't think it would taste as good.
Nutrition Facts : Calories 377.1, Fat 6.6, SaturatedFat 2, Cholesterol 8.3, Sodium 138.4, Carbohydrate 57.6, Fiber 23.9, Sugar 8.6, Protein 24
CANADIAN BACON SPLIT PEA & LENTIL SOUP (CROCK POT)
Made this up tonight. I compared some recipes and then used what I had. Turned out very tasty! Bet it would be good vegetarian too. Great served with herbed croutons and shredded Parmesan cheese!
Provided by Engrossed
Categories Ham
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Add all ingredients to crock pot.
- Cook on low for 8 hours or high for 4 hours or until desired consistency is reached.
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Cuisine CanadianCategory Dinner,LunchServings 6Total Time 1 hr 40 mins
- In a large stock pot, heat oil over medium-high heat. Add celery, carrots, leeks, onion and salt; cook, stirring often, until softened, about 10 minutes.
- Add broth, peas, bay leaf, rosemary and pepper; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until split peas are softened and soup has thickened, about 1 hour. Remove bay leaf before serving.
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