SPLIT PEA SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
SPANISH STYLE SPLIT PEA SOUP
Make and share this Spanish Style Split Pea Soup recipe from Food.com.
Provided by CookToRelax
Categories Ham
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Slice the Choriza and render the oil in a pot (Le Creuset French Oven).
- Take out the chorizo and add chopped garlic, onion, green pepper, bay leaves, cumin, and chicken boullon cubes, season with ground black pepper.
- sautee until translucent and starts to stick on bottom of pot.
- De glaze pot with wine.
- Add peas, water, cubed ham, and chorizo.
- Simmer for 45 min to 1 hour.
Nutrition Facts : Calories 367.2, Fat 16.3, SaturatedFat 5.9, Cholesterol 35.4, Sodium 775.6, Carbohydrate 34.1, Fiber 11.5, Sugar 6.4, Protein 20.6
SPANISH SPLIT PEA SOUP
Great way to spice up an old favorite. Peppers, Onions and Cilantro give this soup a little kick. May also add ham or bacon although I posted vegitarian style.
Provided by cjvasser
Categories < 4 Hours
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Add 6 cups water to split peas(soak overnight).
- Bring peas and water to boil. Add onions, peppers, cayenne, hot sauce, garlic, pepper, and cilantro and simmer for 2 hours.
- Top with crushed tortilla chips and cheese.
- If you like a milder soup, you may want to leave out the hot sauce.
Nutrition Facts : Calories 218.7, Fat 0.8, SaturatedFat 0.1, Sodium 19.1, Carbohydrate 40.2, Fiber 15.8, Sugar 7.4, Protein 14.7
SPANISH PEA SOUP WITH CRISPY HAM
Steps:
- In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Puree with an immersion blender until coarsely pureed. (I like it to have some texture.) Alternatively, use a blender to puree the soup 1 cup at a time. Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, I may add up to another teaspoon of salt and 1/2 teaspoon pepper to give the soup a very bright flavor.
- Meanwhile, preheat the oven to 425 degrees. Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.
- Reheat the soup and serve in shallow bowls with a slice of crispy ham on top. Drizzle with a little olive oil and serve hot.
SPANISH ONION SPLIT PEA SOUP
Combining onions, carrots and potatoes lightens the heaviness of the dried peas, while adding flavor and sweetness. Try to get a smoked ham hock that is not too smoky or salty. If you can, get Wigwam ham from S. Wallace Edwards & Sons in Surry, Virginia. It's pleasantly smoky and not as salty as other smoked ham. When it arrives trim it 4 to 6 inches off the hock, wrap it well and store it in the freezer until you are ready to make a pot of pea soup.
Provided by Olha7397
Categories Pork
Time 2h20m
Yield 6-12 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy stockpot, combine stock, ham hocks, onions, potatoes, carrots, split peas, black and white peppercorns, salt, bay leaves and herbes de Provence. Bring to a boil. Reduce heat to low, partially cover the pot and simmer for 1 hour, stirring from time to time. Add 2 cups water and continue simmering, partially covered, for 1 hour more.
- Using a skimmer or slotted spoon, remove ham hocks from the pot. Slice meat from bone and cut into small bites; set aside.
- With the skimmer or slotted spoon, remove solids from pot, discard bay leaves and puree through a food mill placed over a large bowl or in a food processor. When all solids are pureed, return them to the pot and blend. Stir in remaining 1 cup water and Marsala. Season with additional salt and white pepper to taste. Stir in ham meat, partially cover, and simmer for 30 minutes. If soup is too thick, thin with a bit more water or stock. Ladle into heated bowls and serve. Serves 6 to 12: makes about 3 quarts.
- *Here is a very basic for herbes de Provence blend that can be mixed if you can't find this herb, although each cooks adds her or his own touch to the blend which changes it slightly.
- 1 tablespoon dried basil, 1 tablespoon marjoram, 1 tablespoon summer savory, 1 tablespoon thyme, 1 crushed bay leaf, 1 teaspoon lavender (optional), 1 teaspoon fennel. Mix together and keep in a covered container.
- Onions Onions Onions.
Nutrition Facts : Calories 760.4, Fat 16.9, SaturatedFat 5.3, Cholesterol 113.9, Sodium 858.7, Carbohydrate 88.6, Fiber 23.7, Sugar 17, Protein 62
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- In a large saucepan melt butter at medium heat. In the meantime chop shallots and mince the garlic.
- Add minced garlic and chopped shallots to the saucepan and cook for 5 minutes, stirring frequently so they don’t burn.
- Then add vegetable broth, peas and season with salt and pepper. Bring to a boil at medium heat and simmer for 15 to 20 minutes, until the peas get a soft texture.
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