Split Pea And Smoked Duck Soup Recipes

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.

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

Steps:

• Cut the smoked duck into a fine dice and place it, skin side down, in a heavy-bottom casserole over medium heat along with the pancetta. Cook for 3 minutes to release the fat from the meat, stir and continue cooking for 5 minutes. Remove half the meat, drain well and set aside.
• Add the onion and carrots, stir and cook until the vegetables begin to soften, about 3 minutes. Add the bay leaf, the split peas and the chicken broth, stir, partly cover and simmer for 40 minutes to 1 hour until the peas are tender.
• Adjust the consistency of the soup with more chicken broth if necessary to achieve a thick, but still soupy, consistency. Adjust the seasoning with salt and freshly ground black pepper to taste. The soup can be made to this point up to one day before serving.
• A half-hour before serving, warm the soup. Place the lemon juice in a bowl with a dash of salt and several grinds of black pepper. Slowly whisk in the olive oil. Add the reserved duck and pancetta and toss. Add the watercress and set aside. When the soup is hot, stir in the heavy cream, quickly and vigorously. You want to completely enrich the soup while smashing as few peas as possible. Serve garnished with the duck and watercress salad.

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:

• In a large sauce pot, heat the olive oil over medium heat. Add the celery, garlic, parsnip and onion, and saute for 15 minutes to build flavor, seasoning with salt and pepper as you go. Add the oregano, thyme and bay leaf, and cook on low for 3 more minutes. Turn the burner off and add the bourbon, return to the heat and reduce for 3 minutes. Add the split peas, ham and stock. Remember to season lightly as you cook. Cook until the peas are tender and the soup has reduced to the desired consistency, about 1 hour. Pull the ham piece and herbs from the pot and, using an immersion blender, blend the soup until mostly smooth. Cut the ham into 1/2-inch pieces and add back to the pot. Serve with the toasted baguette.

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:

• Combine split peas, whole sausages, 8 cups broth, and bay leaves in heavy large pot. Bring to boil over medium-high heat, stirring often. Cover, reduce heat to low, and simmer until peas are tender, stirring occasionally, 30 to 35 minutes.
• Transfer sausages to cutting board. Cut lengthwise in half, then crosswise into 1/4-inch-thick half-rounds.
• Puree soup (including bay leaves) 1 cup at a time in blender until smooth; return to same pot. Add sausages and greens. Thin with more broth if necessary. Simmer soup until greens soften, 3 to 4 minutes. Season to taste with salt and pepper.