Uncle Bills Green Split Pea With Hambone Soup Recipes

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

Steps:

• Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

HAM BONE AND GREEN SPLIT PEA SOUP

Steps:

• Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
• Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.

UNCLE BILL'S PETITE PEA VEGETABLE SOUP

Steps:

• In a large cooking pot add water, salt, 8 pieces of potatoes and bring to boil.
• Reduce heat to simmer and cook until potatoes are just tender.
• Remove potatoes to a large bowl, saving the cooking water in the pot.
• Add butter to the potatoes and mash.
• Now add whipping cream and mix well to incorporate; set aside to add later to pot.
• In the meantime, to a small frying pan on medium high heat, add onions and 1 tablespoon of butter and saute for about 5 minutes; DO NOT BURN.
• When onions are done, add to the cooking pot.
• Add sliced carrots, garlic, broth, diced potatoes and cook until potatoes are not quite tender, about 6 minutes.
• Now add celery, cauliflower florets, petite peas, dried dill weed, black pepper and cayenne pepper and simmer for about 6 minutes or until cubed potatoes are just tender.
• Add reserved mashed potato mixture, stir well and bring to boil.
• Reduce heat to simmer and cook for 3 minutes.
• Adjust seasonings to taste.
• You may also puree all or part of the soup, depending on how you prefer the soup.
• Serve soup hot.
• Refrigerate any unused portion of soup.
• NOTE: If desired, add about 4 ounces of snow peas or sugar peas.
• Remove strings from pea pods and discard.
• Cut pea pods into small pieces and add to soup when adding the petitie peas.