Pams Split Pea Soup For 2 Recipes

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

SPLIT PEA SOUP

Steps:

• Dump split peas into a large bowl. Cover with hot water. Set aside.
• In a large pot over medium heat, melt butter.
• Add onion, carrot, and celery. Cook until vegetables are tender, about 8-10 minutes.
• Add garlic, and cook for an additional 2 minutes, until fragrant.
• Drain split peas and add to pot with ham bone, bay leaves, thyme, chicken stock, and water. Stir to combine.
• Bring soup mixture to a boil. Reduce heat, and simmer uncovered for about 1 hour, stirring occasionally until split peas are cooked down.
• Add diced ham and potato. Stir to combine. Continue simmering for an additional 1 hour, until soup is cooked down to desired consistency and peas are broken down and very soft.
• When ready to serve, remove ham bone and bay leaves. Season with salt and pepper to taste. Serve hot with croutons.

PAM'S SPLIT PEA SOUP FOR 2

Steps:

• 1. Prepare the vegetables, and melt the butter in a medium saucepan. Add vegetables and cook over medium heat until softened. Add the proscuitto and the hot dog (cut into 1/4" rounds) and stir. Cook for about 10 minutes.
• 2. Add water and chicken broth to the pot containing the vegetables and meats. Add split peas which have been picked over to remove any small stones or questionable looking peas. Stir well.
• 3. Stab a toothpick through the two bay leaves and the garlic clove and add to pot. (This makes them easier to find and remove before serving.) Add remaining seasonings and stir.
• 4. Simmer on medium-low until the peas are tender and falling apart. Stir occasionally to avoid scorching the bottom. (See note below for thicker soup.)
• 5. Remove parsley sprigs and toothpick with bay leaves and garlic. For smoother soup, scoop out a cup or more, remove the hotdog slices (return to pot) and blend in a blender or food processor. Return blended soup to the pot and heat through. Adjust seasonings to taste.
• 6. Serve with a nice crusty bread and salad, or with a grilled cheese sandwich. You can also add some creme fraiche or a dollop of sour cream to the top when serving and stir it in when you eat. Chopped parsley is also an optional garnish.
• 7. Note: This is a soup, not a thick "stoup". If you like your split pea soup thicker, increase the split peas (up to 1 3/4 to 2 cups) or thicken it with either a roux of butter and flour or a slurry of flour and water during the final cooking process.
• 8. I will tell you that if you use this recipe and let the soup sit and reheat it, it will be thicker. So if you are going to eat it right away, use the larger amount of peas, but if you plan on making it earlier in the day and reheating it, it will be thickened more. If it gets too thick, just add a little chicken broth to thin it.

SPLIT PEA SOUP FOR A LARGE GROUP

Steps:

• -Rinsesplit peas in water.
• -Addboth ham, and chicken base to water and simmer-Add split peas and simmer till cooked.
• Stirring constantly.
• -Peeland dice carrots, celery, and onions.
• -Mincegarlic, or purchase it in the jar already minced.
• -Peeland dice potatoes and keep covered with water until needed.
• -Whenpeas are cooked and well blended, add seasonings, carrots, celery, onions, diced ham and potatoes.
• (Bacon if desired).
• -Simmeruntil vegetables are tender.
• Approx.
• 1 hour.
• Stirring constantly to prevent scorching.
• -Adjustseasoning if desired, and enjoy with crackers.

SPLIT PEA SOUP WITH HAM

Steps:

• Heat the butter in a large Dutch oven or soup pot over medium heat. Add the onion and salt and cook, stirring frequently, until softened, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Do not brown.
• Add the broth, water, ham steak, bacon, peas, thyme sprigs, and bay leaves. Increase the heat to high and bring to a boil, stirring frequently to keep the peas from sticking to the bottom of the pot. Reduce the heat to low, cover, and simmer until the peas are tender but not falling apart, about 45 minutes.
• Remove the ham steak and place it on a plate; cover with foil and set aside. Stir in the carrots and celery and continue to simmer, covered, until the vegetables are tender and the peas have almost completely broken down, about 30 minutes longer.
• Meanwhile, shred the ham steak into small bite-size pieces with two forks. Cover with foil again.
• Remove and discard the thyme sprigs, bay leaves, and bacon slices. Add the shredded ham to the soup and return to a simmer. Add a few grinds of pepper, then taste and adjust seasoning if necessary (depending on the saltiness of the ham and bacon you used, you may need an additional ¼ to ½ teaspoon salt). Ladle the soup into bowls and top with fresh croutons, if using. (The soup will thicken as it sits on the stove; thin it with water and adjust seasoning as necessary.)
• Note: A ham steak is a thick slice of cooked ham cut from a whole ham roast. They can be found packaged in the refrigerated meat section of the supermarket, near the bacon.
• Note: Regular sliced bacon can be used, but the thinner slices are a little harder to remove from the soup.
• To Make Fresh Croutons: Melt 2 tablespoons of unsalted butter in a medium skillet over medium heat. Add 2 cups of cubed good-quality French or Italian bread and cook, stirring frequently, until golden brown and toasted, 3 to 5 minutes.
• Make-Ahead/Freezer-Friendly Instructions: The soup can be made up to 3 days ahead of time and refrigerated, or frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. The soup will thicken once cool, so thin with water and adjust seasoning as necessary.