Time 3h50m Yield 12 Number Of Ingredients 10 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.
Time 1h10m Number Of Ingredients 12 Steps:
In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes. Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes. Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don’t overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.
Time 1h30m Yield 12 servings (3 quarts) Number Of Ingredients 13 Steps:
Place all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, 1-1/4 to 1-1/2 hours or until peas and vegetables are tender, stirring occasionally.
Time 1h50m Yield 8 Number Of Ingredients 10 Steps:
Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes. Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.
Time 1h40m Yield 8 servings Number Of Ingredients 21 Steps:
Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside. Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside. In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.) Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top. Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration. Heat the oil in a large, heavy pot to between 340 and 350 degrees F. Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.
Time 3h10m Yield 8 Number Of Ingredients 13 Steps:
Gather the ingredients. In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water. Bring the peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour. Add ham bone to the peas, along with chopped onion, bay leaf, garlic powder, marjoram, thyme, and pepper, and bring the soup to a boil. Cover, reduce heat, and simmer for 2 hours, stirring occasionally. Remove meat from the ham bone. If desired, put a little finely chopped ham aside for garnish. Dice the meat and return to pea soup with chopped celery and carrot. Simmer the pea soup gently for 45 minutes, stirring occasionally. Taste and add salt, as needed. Remove the bay leaf. If desired, top servings with reserved finely chopped ham or crumbled cooked bacon. Gather the ingredients. When using this method, you can omit the soaking time. Instead, rinse the split peas and reduce the liquid (water or broth) to 1 quart. Combine the ingredients (except salt and garnish) in the slow cooker. Cover and cook on low for 6 to 8 hours, or until the peas are tender. Or cook on high for about 4 to 5 hours. If cooking on high, it might be necessary to add more liquid. Remove the meat from the ham bone and chop. Return the chopped meat to the soup. Taste and season with salt, as needed. Garnish servings with some reserved diced ham or cooked crumbled bacon.
Yield 4 to 6 servings Number Of Ingredients 8 Steps:
In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.
Time 8h30m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
Layer ingredients in slow cooker in the order listed. Pour in water. Do not stir! Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve!
Time 6h15m Yield 6 servings (2-1/4 quarts). Number Of Ingredients 9 Steps:
In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker.
Time 1h15m Yield 8 cups, 8 serving(s) Number Of Ingredients 11 Steps:
Put the peas into a strainer and rinse until the water coming out of the bottom is clear. Pick over to ensure that there are no twigs or small rocks in there. Heat olive oil in a stock pot or dutch oven. Saute the onion and celery until soft, about 5 minutes. Add the stock and water to the pot and bring to a boil. It’s OK if the ratio isn’t precise since cartons of stock seem to come in different sizes these days. Just make sure you have 6 cups of liquid in total. Add ham bone, bay leaves, rosemary, and thyme. Partially cover and simmer for 1/2 hour. Add carrots and diced ham (if you are using it). Partially cover and simmer for another 1/2 hour, or until peas are soft. Add salt and pepper to taste.
