Split Pea Soup A La Julia Child Recipes

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SLOW-COOKER SPLIT PEA SOUP



Slow-Cooker Split Pea Soup image

When I have leftover ham in the fridge, I always like to make this split pea soup. Just throw the ingredients in the slow cooker, turn it on, and dinner is done. -Pamela Chambers, West Columbia, South Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

1 package (16 ounces) dried green split peas, rinsed
2 cups cubed fully cooked ham
1 large onion, chopped
1 cup julienned or chopped carrots
3 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 carton (32 ounces) reduced-sodium chicken broth
2 cups water

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.

Nutrition Facts : Calories 260 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 728mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 15g fiber), Protein 23g protein. Diabetic Exchanges

SPLIT PEA SOUP A LA JULIA CHILD



Split Pea Soup a La Julia Child image

This is the only split pea soup I've ever made more than once. The basic recipe comes from Julia's "The Way to Cook", and has a very clean, fresh flavor. It requires some work, but I like that I can freeze the ham stock and then make the soup at a later date without the murky taste of a lot of one pot pea soups.

Provided by TCookie

Time 5h40m

Yield 6 serving(s)

Number Of Ingredients 15

2 well-washed and scrubbed split ham hocks
3 quarts water
1 cup chopped carrot (coarse is fine)
1 cup chopped onion
1 stalk celery, chopped
3 bay leaves
1 teaspoon thyme
5 whole cloves or 5 allspice berries
3 tablespoons butter
2/3 cup diced celery
2/3 cup diced onion
1/2 cup diced carrot
3 tablespoons flour
2 quarts ham stock, heated
1 1/2 cups split peas or 1 1/2 cups yellow split peas

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.

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