HAM AND SPLIT PEA SOUP (EMERIL LAGASSE)

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Ham and Split Pea Soup (Emeril Lagasse) image

Oh my, oh my is this ever good. I skipped the Parmesan Truffled Potato Chips and didn't miss it. I like to make split pea soup when I've just made a ham to make good use of the ham bone. I also re-used some of the water I cooked the ham hock in instead of getting fresh water. This is a definite "make again" recipe, and I don't make very many recipes twice. Recipe courtesy of Food Network.

Provided by AmyZoe

Categories     Beans

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 20

1 lb dried split peas
1 ham hock
3 tablespoons unsalted butter
1 cup yellow onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrot, finely chopped
2 teaspoons garlic, minced
1 lb ham, chopped
1 teaspoon salt
3/4 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups water
1 bay leaf
2 teaspoons fresh thyme
2 lbs Red Bliss potatoes (scrubbed well and patted dry, skins left on)
4 cups vegetable oil (for frying)
1/4 cup parmesan cheese, grated
1 tablespoon truffle oil
1 teaspoon salt
1 teaspoon fresh ground black pepper

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, covered with water and bring to a boil. Reduce heat and let simmer 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 the carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
  • Add the ham hock and the 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 bayleaf 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.
  • Parmesan Truffled Potato Chips:
  • Heat the oil in a large, heavy pot to between 340 and 350 degrees.
  • 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.

javad zare
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I would definitely recommend this soup to anyone who loves ham and split pea soup.


faraz saleem
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This soup is a bit time-consuming to make, but it's worth it. The soup is delicious and very satisfying.


Emmanuella Osei
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I wasn't sure how I would like this soup, but I was pleasantly surprised. It's very flavorful and hearty.


Tyra Fredericks
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This soup is a great way to use up leftover ham. It's also a very affordable meal.


Mehran Habibi
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Just made this soup and it turned out great! I used a smoked ham hock and it gave the soup a delicious smoky flavor.


Ranaumar Ranaumar
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I made this soup for my family and they all loved it! The soup is creamy and flavorful, and the ham adds a nice smoky flavor.


Kimbejja Jimmy
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Excellent recipe.


iman infas
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I've made this soup several times now and it's always a hit. The ham and split peas are a great combination, and the soup is hearty and flavorful.


Kahsu Mahre
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Easy to make and tasted great! Will be making this again soon!


Elena Aditubuna
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This soup is amazing, full of flavor and a real crowd-pleaser. Will definitely make this a regular in our household!