Yellow Split Pea Soup With Portuguese Smoked Linguica Recipes

YELLOW SPLIT PEA SOUP WITH PORTUGUESE SMOKED LINGUICA

Steps:

• In a 5-quart Dutch Oven cook bacon crisp. Remove bacon and chop into bits. Reserve 2-tablespoons bacon grease.
• Add bay leaves, onion, carrot and Serrano pepper. Saute 3-4 minutes or until vegetables are tender.
• Add garlic, fresh herbs, salt, celery salt, pepper, Linguica Smoked Sausage and sauté 1-2 minutes.
• Add Portuguese Wine (Vinho Verde) and reduce by one-half.
• Add ham stock, yellow split peas and bacon bits. Bring soup to a full boil and reduce to a simmer for 1-hour or until peas are done.
• The last 5-mimutes add chopped cilantro, chives and stir in crème fraiche.
• Remove the soup from stove and discard bay leaves. Puree with a hand blender or a food processor. Season soup with sea salt and white pepper to taste.
• Garnish soup with fresh chopped chives.

QUEBEC-STYLE YELLOW SPLIT PEA SOUP

Steps:

• Trim off and discard skin from ham hocks.
• In a large soup pot or Dutch oven, melt butter over medium heat. Add carrots, celery and onion. Cook, stirring regularly, until softened, about 10 minutes.
• Stir in dried split peas, bay leaf ,savory and thyme. Cook, stirring, for about 2 minutes.
• Stir in chicken broth and water. Add the ham hock. Bring to a boil, then reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until the peas are very soft and soup is thickened, about 1 1/2 - 2 hours. *NOTE: You may need to add additional water or stock if soup gets too thick.
• PICK OUT AND DISCARD BAY LEAF and remove the ham hock to a plate. *Note: I prefer a thicker soup, so I blend just a bit of the soup with an immersion blender or blender. Just do a quick blend (or blend just a cup of the soup. You don't want a completely pureed soup. You want it to retain most of it's texture, but the bit of pureed soup will incorporate with the broth for a thicker soup.)
• Let ham hock cool slightly, then remove any meat on the hock and add it back to soup. Discard the fat and bone from the hock.
• Stir to combine meat with soup. Taste and generously season with salt and pepper, to taste.

YELLOW SPLIT PEA SOUP

Steps:

• Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.

YELLOW SPLIT PEA SOUP

Steps:

• In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.

YELLOW SPLIT PEA SOUP

Steps:

• Rinse peas and combine in a 6- to 8-quart heavy pot with water, salt pork, and half of onions. Bring to a boil, skimming froth, then reduce heat and simmer, partially covered, until peas are tender but not falling apart, 1 to 1 1/2 hours.
• Cook leek and remaining onions in butter in a large heavy skillet over moderate heat, stirring, until softened, about 10 minutes. Add to soup along with chives, savory, salt, and pepper and continue to simmer, partially covered, until peas are falling apart and soup is thickened, 1 to 1 1/2 hours. Remove ham bone or ham hock, if using, then shred meat and return meat to soup.

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.