Sheilas Split Pea Soup Recipes

SHEILA'S SPLIT PEA SOUP

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.

SPLIT PEA SOUP A LA JULIA CHILD

Steps:

• For the stock, put the ham hocks in a kettle with water to cover by 2 inches.
• Make an herb bouquet with washed cheesecloth, using the bay leaves, thyme and cloves or allspice.
• Put this in the pot, along with the carrots, onions and celery.
• Simmer 3 to 4 hours with the kettle cover slightly open.
• Or, simmer in crockpot for 8 hours on low.
• Skim occasionally.
• Strain and degrease.
• Easiest way to degrease is to make ahead and chill, remove fat when cold.
• Freeze if you want.
• To make the soup, set a saucepan over medium heat and melt the butter.
• Saute the vegetables, stirring, for 5 minutes.
• Blend in the flour and cook, stirring for 3 minutes.
• Remove from the heat and cool briefly, blend in the hot ham stock and the split peas.
• Bring to a simmer, stirring.
• Cover and cook about 45 minutes until peas are tender.
• Salt and pepper to taste after 1/2 hour of simmering.
• When cooked, mash or puree the soup depending on the consistency you want.
• Garnish with homemade croutons or sauteed ham bits if desired.

VEGAN SPLIT PEA SOUP I

Steps:

• In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
• Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

SPLIT PEA SOUP

Steps:

• 1. Rinse peas thoroughly in colander under cold water, discarding any debris or blemished peas.
• 2. Combine peas, sausage, water, broth, onion, carrots, basil, oregano and pepper in Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, 1 hour 15 minutes or until peas are tender, stirring occasionally. Stir frequently near end of cooking to keep soup from scorching. Cool slightly.
• 3. Transfer sausage to plate. Place 3 cups soup into food processor or blender and process until smooth.
• 4. Return pureed soup and sausage to Dutch oven. If soup is to thick add water until desired consistency is reached and heat through.
• 5. TIP: Split peas are very economical and easy to prepare because they do not require soaking. Salt the peas if desired, AFTER they are cooked. Salt in the cooking liquid slows down the cooking and toughens the peas.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.