Hickory Smoke Split Pea Soup Recipes

HICKORY SMOKE SPLIT PEA SOUP

Steps:

• NOTE: The split peas will take 1 hour to soak before they can be used in the making of this soup (see below). There is also some time involved in preparing the vegetables. When the peas have soaked and the vegetables have been prepared, the soup will take 1 hour to cook.
• Fill a medium soup pot with 8 cups of water.
• Add the dried split peas.
• Bring the water to a gentle boil; boil the peas for 2 minutes. Cover the pot with a lid and remove it from the heat source for 1 hour.
• Add the remaining ingredients to the soup pot, EXCEPT for the TOMATOES, THE RESERVED TOMATO JUICE AND THE LIQUID SMOKE.
• Bring the soup to a boil; reduce the heat to low and simmer, covered, for about 45 minutes or so, or until the peas are tender.
• Add the tomatoes, the tomato juice, and liquid smoke. Cover the pot with a lid and continue to cook for an additional 30 minutes. Salt to taste. The soup/stew may be served with saltine soda crackers.

SPLIT PEA AND SMOKED HAM SOUP

Steps:

• In a large sauce pot, heat the olive oil over medium heat. Add the celery, garlic, parsnip and onion, and saute for 15 minutes to build flavor, seasoning with salt and pepper as you go. Add the oregano, thyme and bay leaf, and cook on low for 3 more minutes. Turn the burner off and add the bourbon, return to the heat and reduce for 3 minutes. Add the split peas, ham and stock. Remember to season lightly as you cook. Cook until the peas are tender and the soup has reduced to the desired consistency, about 1 hour. Pull the ham piece and herbs from the pot and, using an immersion blender, blend the soup until mostly smooth. Cut the ham into 1/2-inch pieces and add back to the pot. Serve with the toasted baguette.

SPLIT PEA SOUP WITH SPARE RIBS

Steps:

• 1. Combine spareribs and water in large kettle. Bring to boil. Rinse and drain peas and add to ribs along with celery, carrots, leeks, smoked salt, salt, and thyme. Tie bay leaves, parsley, and peppercorns in small square of cheesecloth and drop into soup. Cover, reduce heat and simmer 3 to 4 hours or until soup is consistency of thin porridge. Add hot water from time to time if needed.
• 2. Remove ribs from soup, strip meat off bones and return meat to soup. Adjust seasonings, if needed. Reheat if needed, remove bundle of herbs and ladle soup into hot bowls.

SPLIT PEA SOUP WITH HAM

Steps:

• Fry the bacon in your soup pot and reserve for garnish.
• Add the olive oil to the rendered bacon fat.
• Add chopped onions and carrots. Cook & stir for 10-15 minutes.
• Push to one side of the pot to make a hot spot.
• Drop the red pepper flakes and garlic into the spot.
• Cook the garlic/pepper a minute in that spot.until golden.
• Add the bay leaf, split peas, ham, broth, water and bring to a boil.
• Cover the soup and let it simmer for 60 minutes.
• Remove the bay leaf and add the half and half.
• The peas, onions and carrots should cooked enough to make the soup thick and vegetables indistinct, if not - use a hand blender -- but you'll lose the lovely ham cubes if you're too vigorous.
• Serve with reserved bacon and hot sauce dribbled on top.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• Mix all ingredients except ham in 4- to 5-quart slow cooker. Add ham.
• Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.
• Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.

SPLIT PEA SOUP WITH SPARERIBS

Steps:

• Place spareribs and water in large stockpot and bring to a boil.
• Rinse and drain peas; add to stockpot along with celery, carrots, leeks, hickory salt, salt, and thyme.
• Tie bay leaves, parsley, and peppercorns in small cheesecloth and place in soup.
• Cover and reduce heat to a simmer. Simmer for 3-4 hours or until soup is the consistency of a thin porridge. Add additional hot water periodically if needed.
• Remove ribs from soup, strip meat from bones and add meat to soup.
• Add additional seasoning if needed, remove bundle of herbs, and serve.