Split Pea N Ham Soup Recipes

Steps:

• Place all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, 1-1/4 to 1-1/2 hours or until peas and vegetables are tender, stirring occasionally.

Steps:

• In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
• Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
• Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
• Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

Steps:

• Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

Steps:

• Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
• Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
• In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
• Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
• Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.
• Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
• Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
• Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.

Steps:

• Rinse peas well in a strainer or colander.
• Melt the butter in a large Dutch oven or soup pot, and saute onions, carrots and celery over medium heat until lightly browned. Sprinkle 1/4 teaspoon salt over all.
• Add the crushed garlic and saute until fragrant, about 1 minute.
• Keeping heat the same, add the broth and peas. Scrape bottom of pan to loosen any browned bits and stir to mix everything up.
• Trim all visible fat from the ham and add ham to the pot. It's fine if it breaks into a few chunks, but they need to be large enough to pick out later.
• When soup comes to a light boil, use a wad of paper towels to dab any whitish foam off the surface.
• Lower heat to a simmer, cover, and cook for 2-3 hours. About an hour in, use tongs to pull out all the ham and either chop into bite-sized pieces or snip with kitchen scissors right over the pot. Now is also a great time to taste for seasoning; you may need to add nothing at all, but see Ingredients for ideas.
• If you like, blend some or all of the soup with a regular blender (more trouble) or immersion blender (zero trouble).

Steps:

• Put all ingredients and 6 1/2 cups water in a 5 1/2-quart slow cooker.
• Cover and cook on high for 6 hours, or low for 12 hours until peas are very soft and fall apart.
• Remove ham.
• When cool enough to handle, cut meat off the bone, dice and return to soup.

Steps:

• In a medium pot, saute onions in oil. Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
• Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
• Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

Steps:

• Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.