Split Pea Soup An Old Mormon Trail Recipes

Steps:

• Rinse split peas.
• In a large kettle or dutch oven, combine split peas, cold water, onion, celery, 2 teaspoons salt, marjoram and 1/4 teaspoon black pepper.
• Bring to boiling, cover and simmer until peas are tender (about 1 hour).
• Do not drain.
• Meanwhile, combine ground pork, sage, 3/4 teaspoon salt and 1/8 teaspoon black pepper (mix thoroughly).
• Shape mixture into 24 1-inch balls.
• Drop meatballs and potatoes into soup mixture and return soup to boiling.
• Cover and simmer 20 minutes longer (until potatoes are tender.
• Adjust seasoning to taste.

Steps:

• In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

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.

Steps:

• In a large heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.
• Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened. Add remaining ingredients and simmer, uncovered, stirring occasionally and adding 1 to 2 cups more water if soup becomes too thick, 2 hours.
• Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board. Discard fat and bones and chop meat. Return meat to kettle and simmer soup, stirring, until heated through. Discard bay leaf.
• Just before serving, crumble bacon and sprinkle over soup.

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

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.