Best 4 Split Pea Soup With Pumpernickel Croutons Recipes

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Welcome to a culinary journey exploring the hearty and flavorsome realm of split pea soup, elevated with the delightful addition of pumpernickel croutons. This classic comfort food takes on a new dimension with the rich, earthy notes of pumpernickel bread, creating a harmonious blend of textures and flavors. Get ready to discover a recipe that will warm your soul and tantalize your taste buds with every spoonful.

Let's cook with our recipes!

SPLIT PEA SOUP WITH PUMPERNICKEL CROUTONS



Split Pea Soup with Pumpernickel Croutons image

Categories     Soup/Stew     Onion     Pork     Vegetable     Ham     Carrot     Winter     Gourmet

Yield Makes 6 to 8 main-course servings (makes about 12 cups)

Number Of Ingredients 12

2 meaty ham hocks (1 3/4 lb total)
16 cups water
4 large carrots
1 large onion, chopped
2 celery ribs, chopped
5 tablespoons olive oil
1 lb dried split peas (2 1/4 cups), picked over and rinsed
1 teaspoon table salt
1/4 teaspoon black pepper
5 cups 1/2-inch cubes pumpernickel bread (from a 1 1/4-lb loaf)
1 teaspoon kosher salt
1 cup frozen peas (not thawed)

Steps:

  • Simmer ham hocks in 16 cups water in a deep 6-quart pot, uncovered, until meat is tender, 1 1/2 to 2 hours.
  • Transfer ham hocks to a cutting board and measure broth: If it measures more than 12 cups, continue boiling until reduced; if less, add enough water to total 12 cups. When hocks are cool enough to handle, discard skin and cut meat into 1/4-inch pieces (reserve bones).
  • Chop 2 carrots and cook along with onion and celery in 2 tablespoons oil in a 6- to 8-quart heavy pot over moderate heat, stirring, until softened, 6 to 8 minutes. Add split peas, table salt, pepper, ham hock broth, and reserved bones and simmer, uncovered, stirring occasionally, until peas are falling apart and soup is slightly thickened, about 1 1/2 hours.
  • Put oven rack in middle position and preheat oven to 400°F.
  • While soup simmers, toss bread with remaining 3 tablespoons oil and kosher salt in a large bowl, then spread in 1 layer in a large shallow baking pan and bake until crisp, about 10 minutes. Cool croutons in pan on a rack.
  • Halve remaining 2 carrots lengthwise, then cut crosswise into 1/4-inch-thick slices. Remove bones from soup with a slotted spoon and discard. Add carrots and ham pieces to soup and simmer, uncovered, until carrots are tender, 10 to 15 minutes. Add frozen peas and simmer, uncovered, stirring, until just heated through, about 3 minutes. Season with salt.
  • Serve soup with croutons.

PARISIAN SPLIT PEA SOUP WITH BACON AND CROUTONS



Parisian Split Pea Soup With Bacon and Croutons image

Make and share this Parisian Split Pea Soup With Bacon and Croutons recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 9h

Yield 8 serving(s)

Number Of Ingredients 15

4 slices good quality white bread, cut into 3/4-inch cubes (brioche or challah)
3 tablespoons unsalted butter, melted (or olive oil)
salt
fresh ground pepper
1 lb spit peas
4 ounces bacon
1 small onion, chopped
1 large carrot, peeled and chopped
1 celery rib, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh thyme
1 bay leaf
8 cups chicken broth
salt
fresh ground pepper

Steps:

  • Croutons-can be made up to 2 days ahead; preheat oven to 350°; spread the bread cubes on a large baking sheet; drizzle with the butter and sprinkle with salt and pepper to taste.
  • Bake, stirring occasionally, until lightly toasted, about 10 minutes.
  • Remove and let cool completely; use immediately or store in plastic bag at room temperature.
  • Soup-rinse the split peas and drain them in a colander.
  • Discard any shriveled peas.
  • In a large skillet, cook the bacon, turning, until crisp on both sides.
  • Remove the bacon, but leave the fat in the pan.
  • Drain the bacon on paper towels; crumble the bacon and set it aside to garnish the soup.
  • Add the onion, carrot, and celery to the skillet with the bacon fat and cook, stirring often, until softened and golden, about 10 minutes.
  • Scrape the vegetables into a large slow cooker.
  • Add in the split peas, herbs, broth, and salt and pepper to taste.
  • Cover and cook on LOW for 8 hours, or until the peas are tender.
  • Cool slightly.
  • Discard the bay leaf.
  • Transfer to a blender, puree until smooth, and reheat if necessary.
  • Taste for seasoning and adjust.
  • Serve hot, sprinkled with the bacon and croutons.

Nutrition Facts : Calories 230.8, Fat 12.7, SaturatedFat 5.4, Cholesterol 21.1, Sodium 941.9, Carbohydrate 18, Fiber 3.9, Sugar 5.5, Protein 10.8

SPLIT PEA SOUP WITH CROUTONS



Split Pea Soup With Croutons image

I've tried many recipes for split pea soup and this one is closest in taste to my mother's, right down to the homemade croutons served on top.

Provided by Irmgard

Categories     Vegetable

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

3 cups yellow split peas
8 cups water
1/2 teaspoon dried savory
1 bay leaf
3 stalks celery
2 carrots
1 large potato, peeled
1 large onion
1/4 cup olive oil
3 cloves garlic, minced
salt and pepper
4 slices homestyle white bread
1/3 cup butter

Steps:

  • To make the soup: Rinse the peas and place them in a large saucepan.
  • Pour in the water, cover and bring to a boil, skimming off the foam.
  • Stir in the savory and bay leaf.
  • Reduce the heat and simmer until the peas are tender, 55 minutes.
  • Meanwhile, chop the celery, carrots, potato and onion into bite-size pieces.
  • In a large skillet, heat the oil over medium-high heat; cook the celery, carrots, potato, onion and garlic for 5 to 7 minutes or until softened.
  • Add to the saucepan; simmer, covered, for 20 to 30 minutes or until the vegetables are tender.
  • Remove the bay leaf.
  • Season with salt and pepper to taste.
  • Ladle the soup into warmed bowls; sprinkle with croutons.
  • To make the croutons: Trim the crusts off of the bread; cut into bite-size cubes.
  • In a large skillet, melt the butter over medium-high heat until the foam subsides; add the bread, stirring to coat evenly.
  • Cook, stirring often, until crisp and golden.

Nutrition Facts : Calories 466.3, Fat 15.8, SaturatedFat 6, Cholesterol 20.3, Sodium 181.6, Carbohydrate 63.2, Fiber 21.1, Sugar 8.6, Protein 20.6

PEA SOUP WITH PANCETTA AND CROUTONS



Pea Soup With Pancetta And Croutons image

Provided by Amanda Hesser

Categories     soups and stews, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 pound pancetta, cut into tiny cubes
1 clove garlic, mashed
1 leek, trimmed and chopped
4 cups shelled peas
2 cups chicken broth
Kosher or sea salt
1 tablespoon sliced chives
1 tablespoon chopped tarragon
Juice of 1 lemon
1 slice day-old bread, toasted
Extra virgin olive oil

Steps:

  • Spread the pancetta over the base of a medium soup pan and place over medium-low heat. Cook, rendering the fat, until browned on the edges, about 5 minutes. Remove to a paper-towel lined plate. Pour off all but a thin coating of fat. Return to medium heat, and add the garlic and leek. Cook until soft on the edges. Add the peas, broth and 2 cups of water. Season with salt. Bring to a simmer and cook until the peas are just tender, about 5 minutes.
  • Turn off the heat and stir in the chives and tarragon. Let steep for 5 minutes. Ladle the soup in small batches into a blender and purée until smooth (because it is hot, turn the blender on low and hold the lid on tight). Taste and adjust seasoning, adding a little lemon juice to sharpen the flavor. Meanwhile, break the bread into small croutons and toss in a bowl with olive oil, just to coat. Ladle soup into bowls and top each bowl with a little pancetta and a few croutons.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 18 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 800 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

  • Use a variety of split peas. Green and yellow split peas are the most common, but you can also find red, brown, and black split peas. Each type of pea has a slightly different flavor and texture, so using a variety will give your soup a more complex flavor.
  • Soak the peas before cooking. Soaking the peas for at least 30 minutes before cooking will help them cook more evenly and prevent them from becoming mushy. You can also soak the peas overnight in the refrigerator for even better results.
  • Use a good quality broth. The broth is the base of your soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor. You can also make your own broth using bones, vegetables, and herbs.
  • Don't overcook the soup. Split pea soup is best when it is cooked until the peas are tender but still hold their shape. Overcooking the soup will make the peas mushy and the soup will lose its flavor.
  • Serve the soup with your favorite toppings. Some popular toppings for split pea soup include croutons, bacon, shredded cheese, and sour cream. You can also serve the soup with a side of bread or crackers.

Conclusion:

Split pea soup is a delicious, hearty, and affordable meal that is perfect for a cold winter day. With a few simple ingredients and a little bit of time, you can make a pot of split pea soup that the whole family will enjoy. So next time you're looking for a comforting and satisfying meal, give split pea soup a try. You won't be disappointed!

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