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Tag: split pea soup recipe

“Yellow Split Pea Soup with Ham” Casaculinarian.com Signature Soup for Week 4/4/2016

 

caproni yellow split pea

Our Guest Chef for the week 4/4/2016 is Julie Caproni

Yellow Split Pea Soup with Ham

1 bag of yellow split peas, sorted, and rinsed in cold water ( 2 ¼ cups )

1 Spanish onion cut into medium dice

¼ cup of vegetable or canola oil

2 celery stalks washed cut into small dice

3 carrots, peeled and cut into small dice

2-3 large bay leaves

1 pound of diced ham or 2 smoked ham hocks

Fresh ground black pepper to taste

Kosher salt to taste

8 cups of water

Chicken bouillon 6-8 squares add more to desired taste

Ham bouillon 2 packets ( Goya section in the supermarket )

 

Heat a soup pot with the oil, add the diced onion and celery, saute for 2-4 minutes, add the split peas, mix to incorporate, add the water, ham, ham/chicken bouillon, bay leaves and bring to boil.

Skim the top when the foam rises to the surface, reduce and let simmer for at least 1 hour, skimming if needed. Add the carrots cook till carrots are tender, season with pepper and kosher salt. If soup seems too thick, thin with a little hot water at a time, or chicken stock. Serve with croutons, garlic toast, or sesame bread sticks.

Thanks Julie Caproni, this looks Fantastic! Jason

Julie C

Crock Pot Split Pea Soup

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split pea

Crock Pot Split Pea Soup

Well this was a challenge, never made Split Pea Soup in the Crock Pot over my 21 years in Culinary Arts. A dear friend Judy B. asked for a recipe for Split Pea and I know she’s Culinary challenged so I wanted to make it as easy as possible for her. The Split Peas cook much differently in the Crock Pot and the Soup does not reduce as if it is on the stove top. My critics at home loved it, so here it is…

Casaculinarian.com Split Pea Soup in the Crock Pot:

water 8 cups

chicken bouillon cubes 6

beef bouillon cubes 1

salt and pepper for taste

onion powder 1/2 teaspoon

garlic powder 1/2 teaspoon

dry basil 1/2 teaspoon

dry thyme 1/2 teaspoon

parsley 1/2 teaspoon

bag of dry split green peas 16 oz.

carrots 2 chopped

onion half chopped

green onions 2 chopped

celery 2 sticks chopped

garlic bulbs 3

In a food processor add your chopped garlic, onion, celery, green onion, and carrots. Process fine.

Put your Crock Pot setting on fast for seven hours.

Add your water, bouillon cubes, seasoning, processed vegetables, herbs, and dry Split Peas.

Mix this well so Split Peas do not stick to the bottom. Set it and forget it for six hours.

At the six-hour mark, make a corn starch slush with 2 and 1/2 tablespoons of cornstarch and 2 tablespoons of warm water. Mix well to make a slush dissolving all the cornstarch. Add to the Crock Pot and mix well. Continue to cook for another hour or so. Thickness should be consistent with no separation of the soup.

If you want to substitute stock for vegetable stock buy 8 oz. of vegetable broth. This is so easy and delicious, garnish with Croutons… Enjoy, Jason