HEARTY SPLIT PEA SOUP WITH BACON
This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes well. Look for split peas that have a use-by date on the package and are relatively fresh; they will cook faster and better.
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
- Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
- Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 7 grams, TransFat 0 grams
CREAMY SPLIT PEA SOUP WITH BACON
Steps:
- Rinse split peas in cold water, pick over and discard any discolored peas or small stones. Set aside.
- In a Dutch oven or 6-quart pan over medium heat, cook bacon until crisp .
- Remove bacon with a slotted spoon to paper towels to drain. Refrigerate until later, for garnish.
- In the bacon drippings over medium heat, cook the onion and celery until tender and lightly browned, about 12 to 15 minutes.
- Add the split peas, water, potatoes, salt, pepper, bouillon, and bay leaf.
- Bring to a boil over high heat, then reduce heat to low.
- Cover and let simmer for 45 minutes, or until peas are soft. Stir occasionally.
- Discard bay leaf.
- Carefully purée the hot pea soup in batches , filling the blender no more than 1/3 to 1/2 full each time. Make sure cover is secure when blending the hot mixture.
- Pour blended mixture into a bowl while blending subsequent batches.
- Return the mixture to the Dutch oven and stir in the half-and-half.
- Cook over medium heat until hot, but do not boil.
- Taste and season with salt and pepper.
- Sprinkle the reserved bacon on top of the soup just before serving.
Nutrition Facts : Calories 284 kcal, Carbohydrate 34 g, Cholesterol 26 mg, Fiber 11 g, Protein 17 g, SaturatedFat 4 g, Sodium 497 mg, Sugar 5 g, Fat 9 g, ServingSize 12 servings, UnsaturatedFat 0 g
SPLIT PEA SOUP WITH BACON & CRAB
Many split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step farther-add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. -Stephen Exel, Des Moines, Illinois
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 12 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Add onions, carrots and celery to bacon drippings; cook and stir over medium-high heat 8-10 minutes or until onions are tender. Stir in split peas, ham hocks, bay leaves, chicken stock and water. Bring to a boil over medium-high heat. Reduce heat; simmer, covered, 1 to 1-1/2 hours or until split peas are tender, stirring occasionally., Discard bay leaves; remove ham hocks from soup. When cool enough to handle, remove meat from bones and cut into small cubes; discard bones., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan., Stir cream, salt, pepper and cubed ham into soup; heat through. In a small bowl, toss crab with bacon; serve with soup. Freeze option: Freeze cooled soup without toppings in freezer containers; freeze cooked bacon in a small resealable freezer bag. To use, partially thaw in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally, adding a little stock or broth if necessary. Top servings as directed.
Nutrition Facts : Calories 533 calories, Fat 24g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 1036mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 20g fiber), Protein 32g protein.
SPLIT PEA SOUP
This customizable recipe for classic split pea soup allows you to make it vegetarian or not with equally delicious results. Meat eaters can get that classic smoky flavor by adding bacon or ham hock, while vegetarians can reach for the smoked paprika. Half the split peas are added part way through cooking, which adds texture to each cozy, hearty spoonful.
Provided by Ali Slagle
Categories lunch, weekday, beans, soups and stews, vegetables, appetizer, main course, side dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.
- Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
- Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you'd prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 2129 milligrams, Sugar 21 grams, TransFat 0 grams
GREEN SPLIT PEA AND BACON SOUP
From Super Food Ideas July 2008. Though I have listed chicken stock as per recipe I used a homemade ham stock. This bought back memories of New Years Eve parties that my parents used to have and there was always pots of mushy peas served. UPDATE- after making this several times now I have found the cooking time will vary between 25 to 45 minutes - I can only put it down to the split peas and that they may vary from packet to packet.
Provided by ImPat
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium high heat and add onion and garlic and cook stirring for about 3 minutes till onion is soft.
- Add peas and stir to coat.
- Add stock and cold water and bring to the boil.
- Reduce heat to low and simmer partially covered for 25 to 45 minutes or until peas are tender (see note above).
- Remove from heat and process half the soup in a blender or use a stick blender till smooth or do what I did and put the stick blender straight into the pot and process to your liking.
- Return to pot or if you just used the stick blender, stir in lemon juice and cook for 3 minutes or until heated through.
- While soup was cooking in the first 25 minutes, heat a frying pan over medium high heat and add bacon and cook till crisp or use recipe #208501 .
- Transfer to a plate lined with paper towel and drain.
- Crumble into pieces.
- Ladle soup into bowls and top with crumbled bacon and paprika and serve with a roll.
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