Omas Split Pea Erwten Soup Recipes

Steps:

• If tenderized peas are used, simply cover them with the water and boil according to the package directions. (If not, wash peas, soak for 12 hours or overnight in the water, and boil for 1 hour in the water in which they were soaked.)
• Add ham hock and all remaining ingredients except the sausage and parsley.
• Cook for two hours over medium heat or until meat is tender. Remove the ham hock, shred the meat and reserve.
• Continue cooking until soup is smooth and thick. Remove bay leaf. Add shredded meat and sausage. Simmer for 5-10 minutes longer.
• Serve hot with parsley sprinkled over.

Steps:

• Empty split peas from package,; wash and check for foreign matter.
• Cut carrots, celery, bacon and onion into 1/4-inch dice; set aside.
• Peel and quarter potato; set aside.
• Add Bacon to 6 quart pot and over medium heat stir and fry until crispy.
• Remove Bacon and discard all but a teaspoon of bacon fat.
• Add onions and cook until caramelized.
• Add 4 quarts water and split peas to the pot on high flame; bring to boil.
• Turn down flame to low to medium.
• Add potato and rinsed ham hocks.
• Cook approximately 1 hour or until potato is almost done.
• Add celery and carrots.
• Cook an additional 20-30 minutes.
• Take the ham hocks out of the pot and remove the meat.
• Take your potato masher and mash the potato to thicken the soup.
• Add the ham hock meat.
• Stir this soup occasionally as the peas tend to stick to the bottom of the pot.
• Do not add salt and pepper as ham hocks may be salty enough.
• Serve with croutons.
• Add salt and pepper to taste.

Steps:

• Wash the peas and soak them overnight in the amount of water given. Next day bring them to the boil together with the spareribs and the bacon; simmer on very low heat for approx 1 1/2 hours, stirring occasionally. Add the leeks and the celeriac; cook for another hour or until the soup becomes thick - with the lid off. Lift out the spareribs, remove the meat from the bones, and return the meat to the pan.
• Add the sausage, let it warm through and season the soup to taste and maybe add bouillion cube(s) , add the chopped celery leaves and parsley just before serving.

Steps:

• To prepare the soup: Pour the peas into a stockpot and carefully check them for any foreign objects. (I know it sounds weird, but occasionally small stones will slip through during processing.)
• Peel the carrots and onion and dice them into about 1/2-inch pieces. Place the carrots, onion, bay leaves, and water into the stockpot and bring to a boil over medium-high heat. Decrease the heat to low and simmer, stirring occasionally, for 1 1/2 to 2 hours, or until the peas have broken down. Season to taste with salt and pepper.
• Preheat the oven to 350°F.
• Cut the bread into 1/2-inch cubes and place them on a baking sheet. Combine the butter and garlic powder in a small bowl and pour over the bread cubes. Toss the bread cubes until they are evenly coated and bake them for 10 minutes, or until they are golden brown.
• Ladle the soup into bowls and top with the croutons.
• It's time to pull out that math you learned in third grade:
• 2 cups = 1 pint
• 2 pints = 1 quart
• 4 quarts = 1 gallon
• If you remember this, then you won't panic when a recipe calls for 2 quarts of water and you only have a 1-cup measure. You will know:
• 2 quarts = 4 pints = 8 cups

Steps:

• Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
• Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
• Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
• Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.

Steps:

• Combine all ingredients in a large soup pot.
• Bring to a boil slowly.
• Reduce heat and simmer until thick.
• Remove bone, skin, and any fat.
• Chop meat into bite-sized pieces.
• Season to taste.

Steps:

• In a large heavy kettle or stock pot 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 2 hours uncovered, stirring occasionally and adding 1 to 2 cups more water (or broth) if soup becomes too thick.
• 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.
• Makes 8 cups.

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.