EMERIL'S SLOW-COOKER SPLIT-PEA SOUP RECIPE - MARTHA STEWART
This slow-cooker version of split-pea soup is as easy as it gets and is packed with healthy fiber and protein. Serve it with crusty bread and you've got a soul-warming meal ready to go.
Provided by Martha Stewart
Categories Soup Recipes
Total Time 6 hours 30 minutes
Prep Time 30 minutes
Number Of Ingredients 11
Steps:
- In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves, and ham hocks; season with salt and pepper.
- Cover and cook on high until split peas are creamy, 6 hours, stirring occasionally.
- Remove ham hocks from pot. Discard skin and bones; dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper.
Nutrition Facts : Calories 490 g, FatContent 10 g, FiberContent 25 g, ProteinContent 37 g, SaturatedFatContent 3 g
HAM AND SPLIT PEA SOUP RECIPE - FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 1 hours 20 minutes
Yield 8 servings
Number Of Ingredients 21
Steps:
- Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
- Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
- In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
- Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.
- Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
- Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
- Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.
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