Smithfield Ham Split Pea Soup Recipes

Steps:

• Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
• Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.

Steps:

• Combine the peas, hocks, carrots, celery and onions in a large soup pot or Dutch oven. Tie the parsley, thyme and bay leaf together with kitchen string. Add the herb bundle, stock and 1 teaspoon salt. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook until the peas are tender, 50 minutes to 1 hour.
• Remove the pot from the heat, and remove the hocks to a bowl to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into cubes. Remove the herb bundle from the soup and discard.
• Puree the soup with an immersion blender or in batches in a blender to desired consistency. Heat the soup to a simmer with the meat and season with salt and pepper. Serve in heated bowls. Serve with the Simple Salad.
• Although the salad is prewashed, still give it a soak in a big bowl of cold water for about 5 minutes. Lift the salad out of the water, so any grit is left in the bowl. Put it in a salad spinner; don't pack it in or the greens will get bruised. Spin dry. If you don't have a spinner, lay on a clean towel and gently pat dry.
• Put the greens in a big bowl. Drizzle 3 tablespoons (a regular soup spoon is fine ¿ you don't need the measuring type) of olive oil over the greens. Drizzle with 1 tablespoon vinegar. Sprinkle with salt and pepper. Using tongs or 2 forks, toss just enough so that all the greens are lightly dressed. Transfer to 4 salad plates and serve immediately.

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:

• 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:

• 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:

• Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
• Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

Steps:

• Separate fat from the ham meat. Set meat aside.
• In a heavy large soup pot, fry the ham fat. When crisp, discard the solids.
• Fry the chopped onion in the fat.
• Add the reserved lean ham meat pieces and saute until meat is heated through and slightly browned.
• Add the water, dried split peas, carrots, and celery (center portion with leaves, chopped fine).
• Cover pot and bring to a boil. Reduce heat to low and cook slowly, about 1 1/2 hours until peas are mushy. (Do not puree.).
• Serve with good, crusty bread and enjoy!

Steps:

• In a 5-quart dutch oven over medium heat, heat bone, split peas, carrots, onion, and water to boiling.
• Tie allspice, peppercorns, and bay leaf in a piece of cheesecloth. Add to bone mixture.
• Reduce heat to low; cover; simmer 1 hour. Discard spice bag; add salt if necessary.
• Remove bone to cutting board. Cut off meat and discard done.
• Cut meat into bite-size chunks and return to soup for serving.

Steps:

• Place the split peas into a large container and cover with several inches of cool water; let stand for at least 3 hours. Rinse peas until the water runs clear; drain.
• Heat olive oil in a large skillet over medium-high heat. Saute onion, carrots, and celery in hot oil until soft, 8 to 12 minutes. Add garlic and saute until fragrant, about 1 minute.
• Combine peas, onion mixture, 6 cups chicken broth, bay leaf, black pepper, and thyme together in a large pot. Stir neck bones into chicken broth mixture, adding more chicken broth as necessary to cover bones completely. Bring mixture to a boil, reduce heat to medium-low, cover the pot, and simmer until peas have dissolved and meat is falling from the bones, 2 to 3 hours. Transfer bones to a plate to cool.
• Stir cubed ham into soup. When neck bones are cool enough to handle, remove remaining meat from the bones; discard bones and stir meat into soup. Continue to simmer until ham and meat are heated through, about 5 minutes.

Steps:

• Heat water and peas to boiling in a dutch oven. Boil for 2 minutes. Remove from heat, cover and let stand for 1 hour.
• Stir ham, onion, salt and pepper in peas. Heat to boiling, reduce heat. Cover and simmer until peas are tender, about an hour.
• Skim fat if necessary.
• Remove ham, trim fat and bone from ham. Cut ham into 1/2 inch pieces (or smaller). Stir ham, carrots and celery into soup. Heat to boiling, reduce heat. Cover and simmer until vegetables are tender, about 45 minutes.
• Enjoy.

Steps:

• In a large soup pot, combine water, peas, broth, ham bone, marjoram, pepper, and bay leaf. Bring to a boil, then reduce heat. Cover and simmer for 1 hour, stirring occasionally.
• Remove ham bone and let cool. When you are able to handle it, cut meat off the bone and dice. Discard bone (or donate to the family dog). Add diced ham to soup pot.
• Stir in carrots, celery, and onion. Return to a boil; reduce heat, cover, and simmer for 30 minutes more, until vegetables are tender. Discard bay leaf.

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.