msmofet
🐰 🌹 Still trying to get it right.
Ms. Mofet's Split Pea Soup
Smoked Meat *See note below
1 med. Onion - cubed
1 - 2 Carrots - cubed
1 - 2 Potatoes - cubed
1 (16 oz.) bag of green split peas
Salt - to taste
Ground pepper - to taste
Water (and/or ham broth)
Liquid hickory smoke - to taste - Optional
Better Than Bouillon Ham Base - to taste - Optional
Garnish with Garlic Croutons (recipe below) - Optional
*I use a variety of items. Some products I use are: 2 - 3 bone-in smoked pork chops (from pork store/butcher are best), 1/2 - 1 lb. smoked bacon - to taste (sliced/lardons), 1 smoked ham steak, 2 smoked turkey wings, 2 - 3 smoked ham hocks, smoked ham bone (with meat). It depends what I have on hand or available at the time.
-- Split pea soup with smoked ham steak, smoked pork chops, or bacon:
Brown smoked ham steak, smoked pork chops, or bacon in a 5.5 - 6 qt. soup pot.
Remove and chop meat after browning. (I sometimes add the bones back to soup for additional flavor)
Chop vegetables.
Add meat (add bone(s) to pot if desired), vegetables (may sauté vegetables in butter and ham fond in pot before adding other ingredients), split peas, salt, ground peppercorns and liquid hickory smoke.
Add enough water (and/or ham broth) to fill pot.
Bring to boil then lower to a simmer.
Simmer for approx. 1 hour till peas break up and veggies are tender.
-- Split pea soup with smoked ham bone/smoked ham hocks/smoked turkey wings:
Place smoked ham bone/smoked hocks/smoked wings in 5.5 - 6 quart soup pot with enough water to cover by a couple of inches.
Bring to boil then lower heat and simmer for 1 1/2 hours; removed meat from pot and stripped the meat off the bones and chop.
Add carrots, onion, potato, meat, green split peas and liquid smoke to ham stock and water (enough to fill pot).
Simmer for approx. 1 hour till peas break up and veggies are tender.
May serve/garnish with:
Garlic croutons - cubed Italian bread tossed in melted garlic butter then toasted in a 450°F oven till nicely browned.
Smoked Meat *See note below
1 med. Onion - cubed
1 - 2 Carrots - cubed
1 - 2 Potatoes - cubed
1 (16 oz.) bag of green split peas
Salt - to taste
Ground pepper - to taste
Water (and/or ham broth)
Liquid hickory smoke - to taste - Optional
Better Than Bouillon Ham Base - to taste - Optional
Garnish with Garlic Croutons (recipe below) - Optional
*I use a variety of items. Some products I use are: 2 - 3 bone-in smoked pork chops (from pork store/butcher are best), 1/2 - 1 lb. smoked bacon - to taste (sliced/lardons), 1 smoked ham steak, 2 smoked turkey wings, 2 - 3 smoked ham hocks, smoked ham bone (with meat). It depends what I have on hand or available at the time.
-- Split pea soup with smoked ham steak, smoked pork chops, or bacon:
Brown smoked ham steak, smoked pork chops, or bacon in a 5.5 - 6 qt. soup pot.
Remove and chop meat after browning. (I sometimes add the bones back to soup for additional flavor)
Chop vegetables.
Add meat (add bone(s) to pot if desired), vegetables (may sauté vegetables in butter and ham fond in pot before adding other ingredients), split peas, salt, ground peppercorns and liquid hickory smoke.
Add enough water (and/or ham broth) to fill pot.
Bring to boil then lower to a simmer.
Simmer for approx. 1 hour till peas break up and veggies are tender.
-- Split pea soup with smoked ham bone/smoked ham hocks/smoked turkey wings:
Place smoked ham bone/smoked hocks/smoked wings in 5.5 - 6 quart soup pot with enough water to cover by a couple of inches.
Bring to boil then lower heat and simmer for 1 1/2 hours; removed meat from pot and stripped the meat off the bones and chop.
Add carrots, onion, potato, meat, green split peas and liquid smoke to ham stock and water (enough to fill pot).
Simmer for approx. 1 hour till peas break up and veggies are tender.
May serve/garnish with:
Garlic croutons - cubed Italian bread tossed in melted garlic butter then toasted in a 450°F oven till nicely browned.
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