SPLIT PEA SOUP AND HAM RECIPES

Name: Ham and Split Pea Soup
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 1 pound dried split peas; 1 ham hock; 3 tablespoons unsalted butter; 1 cup finely chopped yellow onions; 1/2 cup finely chopped celery; 1/2 cup finely chopped carrots; 2 teaspoons minced garlic; 1 pound Smithfield ham, chopped; 1 teaspoon salt; 3/4 teaspoon freshly ground black pepper; 1/4 teaspoon crushed red pepper flakes; 8 cups water; 1 bay leaf; 2 teaspoons fresh thyme; Parmesan Truffled Potato Chips, recipe follows; 2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on; 4 cups vegetable oil, for frying; 1/4 cup grated Parmesan; 1 tablespoon truffle oil; 1 teaspoon salt; 1 teaspoon freshly ground black pepper

HAM AND SPLIT PEA SOUP RECIPE | FOOD NETWORK

Ham and Split Pea Soup Recipe | Food Network image

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

Ingredients

1 pound dried split peas
1 ham hock
3 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
2 teaspoons minced garlic
1 pound Smithfield ham, chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups water
1 bay leaf
2 teaspoons fresh thyme
Parmesan Truffled Potato Chips, recipe follows
2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on
4 cups vegetable oil, for frying
1/4 cup grated Parmesan
1 tablespoon truffle oil
1 teaspoon salt
1 teaspoon freshly ground black pepper

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.

PRESSURE COOKER SPLIT PEA SOUP WITH HAM - SKINNYTASTE

Pressure Cooker Split Pea Soup with Ham - Skinnytaste image

Whenever I make a ham, I always save the ham bone for this delicious pressure cooker Split Pea Soup with Ham recipe.

Provided by Gina

Categories Dinner Soup

Total Time 25 minutes

Yield 8

Number Of Ingredients 12

Ingredients

1 lb dry green split peas
1 tsp olive oil
2 large carrots (peeled and diced)
1 medium onion (diced)
1/4 cup diced celery
2 cloves garlic (minced)
leftover ham bone
6 cups water
1 tbsp Better Than Bouillon or 1 cube*
1 bay leaf
4 ounces leftover ham (diced)
chopped chives for garnish

Steps:

Rinse peas under cold water.
In a pressure cooker, add oil, onions, carrots, celery and garlic and saute 4-5 minutes. Add ham bone, peas, water, chicken bouillon and bay leaf. Cover and cook high pressure for 15 minutes. Let the pressure release naturally then open, remove the bone and bay leaf and stir, the soup will thicken as it stands.
Saute the ham on a hot skillet if desired and use for garnish on the soup with chives.
To make without a pressure cooker, add 2 more cups water and simmer covered on low for 2 hours.

Nutrition Facts : ServingSize 1 cup, Calories 182 kcal, CarbohydrateContent 39 g, ProteinContent 17 g, FatContent 1.5 g, SodiumContent 459 mg, FiberContent 15 g, SugarContent 4 g

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