Time 1h10m Yield 12 servings (3 quarts). Number Of Ingredients 11 Steps:
In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf., Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.
Time 1h30m Yield 12 Number Of Ingredients 12 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.
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.
Time 3h50m Yield 8 Number Of Ingredients 7 Steps:
Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.
Time 10h30m Yield 6 Number Of Ingredients 10 Steps:
In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour. Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally. Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Time 40m Yield 1 Cup, 8 serving(s) Number Of Ingredients 8 Steps:
- Rinse and sort peas.
- Bring water to a boil, add peas and reduce heat to simmer 20 minutes.
- Sauté vegetables, add to soup, and cook 5-7 minutes.
- Slowly stir in potato flakes and cream, bring back to a boil.
- Remove from heat and let stand 5 minutes.
Time 2h10m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Cook your peas and lentils, in the water and broth in a large pot over medium heat for 90 minutes to two hours, or until soft. Do not drain. Transfer to a large bowl and set aside. In a saute pan, heat the oil. When heated, saute the onion, carrot, and celery with the bay leaves until soft. Make sure you remove the bay leaves. Puree the vegetables in a blender until smooth. Move to a large pot. Puree the peas and lentils in batches in the blender until smooth. Add that to the vegetable puree, and cook over medium low heat until warm. Serve in bowls. Enjoy!
Time 8h Yield 6 to 8 servings Number Of Ingredients 18 Steps:
In a 6- to 8-quart slow cooker, combine the oil, onion, celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Add the ham hock, split peas, stock and wine, and cook on low until the peas are tender, 8 to 10 hours. Discard the bay leaves. Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock, discard the bone and return the meat to the pot. Stir in the lemon juice, then taste the soup, adding more salt and pepper if necessary. The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water. Combine the sour cream, horseradish and mustard in a small bowl and season with salt and pepper. Serve the soup with the horseradish cream for topping.
