Split Pea Soup My Way Recipes

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:

• 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.

Steps:

• In a 5-1/2 quart kettle over medium heat, melt butter . Add onions, carrots and celery and cook, stirring occasionally, until vegetables are soft but not browned.
• Add potato, ham bone or hock, split peas, beer, water, and spices.
• Bring to a boil, cover, reduce heat, and simmer, stirring occasionally, until ham and peas are very tender, 2 or 2-1/2 hours.
• Remove ham bone and when cool, pull off meat discarding fat, skin and bones. Reserve 1 cup of ham for dumplings, and return the remainder to the soup.
• Add the optional franks or sausage and reheat. Blend in vinegar. Taste and add salt if desired.
• Stir in parsley and green onions.
• Serve very hot in warmed bowls.
• When reheating leftovers, add water or more beer to thin if desired.
• Directions for Ham Dumplings:.
• Put about 1 cup of finely chopped ham in a small bowl. Stir in egg, flour, baking powder & soda. Divide into 8 mounds and shape into meat balls. Make a hollow in each with your finger and fill with a rounded ½ t. of chopped peanuts. Reshape into a ball and roll in chopped parsley.
• Reheat soup and simmer dumplings on top of soup for 10-12 minutes. Place a dumpling in each bowl and ladle soup over the top.

Steps:

• Place first 10 ingredients in heavy pot. Cook over low heat, stirring occasionally for 3 hours until peas are soft. Remove from heat.
• Remove ham from the bone, dice and set aside, discarding skin and bone.
• Remove bay leaf.
• Using immersion blender, puree soup to desired consistency. (Alternately, remove 2-3 cups of soup and place in a blender to puree.).
• Return ham to kettle and add cream, milk and Sherry.
• Add salt and pepper to taste.
• Simmer for 15-20 minutes, stirring.
• Serve, adding a splash more sherry on top of each portion, if desired.