SPLIT PEA SOUP WITH HAM HOCK RECIPES

Name: Ham Hock Split Pea Soup
Prep time: 3 h
Cook time: 3 h
Total time: 6 h
Yield: 20 cups, 8-12 serving(s)
Ingredients: 3 cups split peas (picked over and rinsed); 6 cups ham stock (boil down ham bone); 5 bay leaves; 5 cups chicken broth (**); 3 cups ham, diced; 3 carrots, finely chopped; 2 celery ribs, with leaves finely chopped; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 teaspoon sugar (optional); 1 teaspoon lemon juice; 1 bay leaf; salt & pepper; 1 dash parsley; 1 dash thyme; 1 dash marjoram; 1 dash cayenne pepper

HAM HOCK SPLIT PEA SOUP RECIPE - FOOD.COM

Ham Hock Split Pea Soup Recipe - Food.com image

Every Christmas we make a ham...and then we make pea soup...I love traditional pea soup but wanted it to have just a little more "oompf". so I added a little bit of spices and the results are pretty yummy.. This is not a "quick" recipe, but the flavors of the homemade ham stock are really worth the extra time. Hope you all like it.

Total Time 6 hours

Prep Time 3 hours

Cook Time 3 hours

Yield 20 cups, 8-12 serving(s)

Number Of Ingredients 17

Ingredients

3 cups split peas (picked over and rinsed)
6 cups ham stock (boil down ham bone)
5 bay leaves
5 cups chicken broth (**)
3 cups ham, diced
3 carrots, finely chopped
2 celery ribs, with leaves finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon sugar (optional)
1 teaspoon lemon juice
1 bay leaf
salt & pepper
1 dash parsley
1 dash thyme
1 dash marjoram
1 dash cayenne pepper

Steps:

Preperation Steps:
Make 6 cups of ham stock using either left over ham bone or store bought hamhock - sometimes for a little kick I use a smoked ham or ham hock. Put the ham hocks or ham bone in a pot add 8 quarts of water and the bay leaves and cook on a slow simmer for about 2 hours - this should yield about 6 cups of stock. Let this cool and then taste. **If it is salty then add plain water first and then chicken stock to create a total of 5 additional cups of liquid - total stock should equal about 10 to 12 cups. Put cooled stock in refrigerator to allow fat to rise to the top. Skim off as much fat as possible and set aside.
Dump the uncooked peas in a dish and pick over.take out any rocks, off color peas etc. Then put them in a pot and add water. Remove any floating debris. Drain and set aside.
Cooking:
In a large stock pot, heat 2 - 4 Tablespoons of the ham fat on a medium high heat. Add the onions, carrots and celery and saute till tender.
Add all the remaining ingredients except the salt and pepper. Reduce the heat and simmer for 45 minutes. Taste. Now add salt and pepper as needed. Continue to cook for an additional 45 minutes or until peas are tender.
Remove the bay leaf.
Final step. If you like lumpy, clear broth pea soup then leave as is and enjoy. If you want it a little thick then partially puree 1/2 of the soup and if you want no lumps.Puree away.we use one of those blender sticks and mash around till its partially pureed.
Hope you all enjoy.

Nutrition Facts : Calories 371.4, FatContent 4.8, SaturatedFatContent 1.4, CholesterolContent 27.3, SodiumContent 1298.1, CarbohydrateContent 49.3, FiberContent 19.9, SugarContent 8.2, ProteinContent 33.4

HAM HOCK AND SPLIT PEA SOUP RECIPE - IAN KNAUER | FOOD & WINE

Ham Hock and Split Pea Soup Recipe - Ian Knauer | Food & Wine image

Ask your butcher to cut the ham hock in half for more flavor extraction. Slideshow: More Warming Soup Recipes

Provided by Ian Knauer

Categories Vegetables

Total Time 1 hours 45 minutes

Yield Makes about 8 cups

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 ham hock, split in half
2 medium onions, chopped
5 garlic cloves, minced
Kosher salt
Freshly ground black pepper
6 medium carrots, sliced
2 celery stalks, chopped
8 cups chicken stock
1 pound dried split peas

Steps:

In a large heavy pot, brown the ham hock in the oil over medium high heat, turning occasionally, until golden, about 8 minutes. Stir the onions, garlic, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the carrots, celery, stock, and split peas and bring to a simmer. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours. Season the soup with salt and pepper to taste and serve.

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