Spanish Pea Soup With Crispy Ham Recipes
SPLIT PEA SOUP WITH CRISPY KIELBASA
One of my all-time favorite comfort foods is a bowl of split pea soup, dating back to the days when my mother served us canned pea soup with cut-up hot dogs (very '50s!). Now I prefer a big pot of homemade soup to serve with sautéed kielbasa on top. I love the way the earthy, creamy soup contrasts with the crispy, spicy sausage.
Provided by Ina Garten
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.
- Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
- To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
- Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.
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- In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and sauté for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Purée with an immersion blender until coarsely puréed. (I like it to have some texture.) Alternatively, use a blender to purée the soup 1 cup at a time. Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, I may add up to another teaspoon of salt and - teaspoon pepper to give the soup a very bright flavor.
- Meanwhile, preheat the oven to 425 degrees. Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.
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- In a large saucepan melt butter at medium heat. In the meantime chop shallots and mince the garlic.
- Add minced garlic and chopped shallots to the saucepan and cook for 5 minutes, stirring frequently so they don’t burn.
- Then add vegetable broth, peas and season with salt and pepper. Bring to a boil at medium heat and simmer for 15 to 20 minutes, until the peas get a soft texture.
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