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Split Pea Soup with Parmesan-thyme Crisps

Split Pea Soup with Parmesan-thyme Crisps

Split Pea Soup with Parmesan-thyme Crisps

It’s not a traditional St. So maybe this would make a great St. Patrick’s Day meal! You can get this vegetarian, hearty soup together for dinner in just less than an hour!

Ingredients

  • 4 ounces Fresh grated Parmesan cheese
  • 1 tablespoon Dried thyme
  • 1-1/2 cup Dried split peas, rinsed
  • 2 cups Vegetable broth
  • 2 cups Water
  • 1/2 pound New potatoes, peeled and cut into 1/2-inch pieces
  • 1-1/2 cup Carrots, peeled and cut into 1/2-inch pieces
  • 1 cup Onion, cut into 1/2-inch pieces
  • 2 Garlic cloves, minced
  • 1/2 teaspoon Dried thyme
  • 1/2 teaspoon Salt, to taste
  • 1/2 teaspoon Fresh ground black pepper

Servings4

Calories Per Serving456

Folate equivalent (total)233µg58%

Riboflavin (B2)0.3mg18.6%


How To Make The Best Split Pea Soup

So thick and hearty, split pea soup is a meal in itself. Here&aposs how to make it just the way you like it.

Split peas are an excellent source of protein, folate, and fiber. Add some vegetables and a few thick slices of bread for dunking, and you&aposve got a deeply satisfying meal that&aposs low in fat and high in nutrition.

To Soak or Not to Soak

It&aposs true, soaking peas overnight in water shortens their cooking time. But soaking isn&apost entirely necessary. Split peas cook relatively quickly. Unsoaked peas take from 1 to 2 hours of simmering soaked peas take about 40 minutes. Also, the only difference between yellow and green split peas is color.

  • Split peas absorb lots of water as they cook, so check the soup often and add liquid as needed.
  • The peas only need to be cooked until they are tender. But if you like a smoother, creamier texture, cook them longer until they soften and fall apart.
  • If you like really silky soup, take the extra step of pureeing the peas once they have softened. This is a great job for your immersion blender if you have one, but you can also do it in batches in your regular countertop blender.

Ham, bacon, and sausage all go exceptionally well with peas. One of the most traditional ways of making split pea soup is to flavor it with ham bones. Most recipes include onion, celery, carrots, and potatoes. In the herb department, bay leaves, thyme, mint, marjoram, rosemary, and parsley are all delicious additions. If you like to flavor your soup with tomatoes, lemon juice, vinegar, wine or any other acidic ingredients, wait until the end of cooking to add these, or else the acid will prevent the uncooked split peas from getting soft.

Finishing Touches

When the peas are soft and the veggies are cooked, stir in your favorite seasonings and keep on tasting until it&aposs just right. We like to add salt, freshly cracked black pepper, nutmeg, and lemon juice. Ladle the piping hot soup into big bowls and garnish with a dollop of sour cream or plain yogurt, some minced fresh parsley or mint, and a few crispy croutons.


Split Pea Soup with Pancetta & Parmesan Crisps

Vase fillers used to be all I thought those pretty little split peas were good for until I was at a wine dinner and was served split pea soup. Boy was I ever wrong. In the words of mi little amiga Dora the Explorer “Yum, yum, yum, yum, yum! Delicicoso. ” Now that I know how great it is, I order it any time I see it on a menu and the time has now come to make it on my own. Until today I have been very hesitant to use dry beans. Not sure if I just thought it was such a process to soak the beans and never bothered to look at exactly how split pea soup is made, but my trip to Publix today had me singing a different tune. It isn’t often that I am able to wander around the grocery store by myself and sadly the most convenient store to us is Walmart, so I am usually in and out as quickly as possible. Now, I’m not hatin’ on Wally World because it has been good to me over the years and was really the only option I had for many years, but the Publix is not even in the same stratosphere as Walmart. “My name is Amanda and I am a diet cokaholic.” and for that reason Publix ranks supreme in my eyes because they HAVE-DIET COKE-ON-TAP! The only thing that could get better than that would be wine samples, but I am pretty darn happy with my DC on the rocks while I grocery shop. Okay, so anyway, no husband, no child, no agenda, no time constraints rendered me a Publix wanderer. I started at the soda fountain (obviously) and then just wandered my little way around the store picking up whatever unnecessary item I could find and put it in my cart. After my Boar’s Head deli purchase, I grabbed a package of Boar’s Head Pancetta with no real plan for it, but just happy to get it since I run across it quite often in recipes and I just can’t get it at my usual grocery stop. I picked up some $8 cheeses (because specialty cheese is just too cool) and the most amazing Brownie Brittle and then finally ($85 later) left the specialty/gourmet section and moved onto the regular groceries which included a bag of split peas and some ground turkey. My favorite part of my grocery wandering adventure was the cute checker, who so sweetly apologized for “interrupting my daydream” when it was my turn to check out. (No wonder I was getting weird looks.)

I realize this entire post is pretty much one big nonsensical ramble, but I’m sitting at home with no child and no husband and no plans and no schedule, so this girl is quite out of sorts. I guess I should reel it all in by saying that once I saw the split peas then I suddenly had use for the pancetta. The most recent split pea soup I had was at a super cool event called Savor Nashville where some of the country’s best chefs come together for a dinner collaboration with delicious food, wine and great music by some of the best songwriters. That particular split pea soup dish had a meaty, salty component that I wanted to emulate. I researched LOTS of split pea recipes, but just couldn’t come up with one that reminded me of the one I had at Savor. All the recipes called for carrots, but I had parsnips on hand. Likewise they all called for red potatoes and I had sweet potatoes, so I did a little swap-a-roo and instead of carrots used the parsnips and got my sweet from those yummy potatoes on the counter. Trying to think of another sweet but savory component, I remembered the bunches of sage that I had hanging to dry from this summer’s sage crop and decided to add a little to the dish. Never one to skip the thyme, I added that as well. I saw a recipe that called for cumin, which was definitely unexpected, but threw some in as well. The recipes all called for celery stalk, so I just used a little celery salt. The pancetta was a perfect salty component to the sweet and savory soup as well as the parmesan crisp that gave it a great crunchy layer without having to mess with croutons. All in all I would call my split pea soup a split pea success. So now that I have made it through this post an hour later, I will logoff and resume my daydreaming position on the couch. I may even take a little nap. Adios, amigos!!

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

  • 2 cups split peas, rinsed
  • 4 oz diced pancetta
  • 1 parsnip, chopped
  • 1 sweet onion, chopped
  • 3 cloves garlic, finely chopped
  • 4 cups chicken broth
  • 1 small sweet potato, diced
  • 1 tsp dried sage
  • 1 tsp fresh (or dried) thyme
  • 1/2 tsp cumin
  • 1/2 tsp celery salt
  • salt & pepper to taste

  1. In a large saucepan, heat 1 tbsp olive oil. Cook pancetta until crispy. Remove pancetta from pan and add onions, garlic, and parsnips. Saute until tender.
  2. In a large heavy-bottomed saucepan, heat chicken broth over low heat.
  3. Add sauteed vegetables, split peas and potatoes.
  4. Bring to a boil and then lower heat to simmer. Add sage, thyme, cumin and celery salt. Let simmer for 1 hour or until peas are tender.
  5. In small batches, pour mixture into food processor or blender and puree until smooth. Serve with parmesan crisp and top with pancetta.


Pea, mint & spring onion soup with parmesan biscuits

Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.

Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.

To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.

To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the parmesan biscuits on the side.


Yellow Split Pea Soup with Crispy Garlic

In a soup pot, heat 2 tablespoons of the olive oil. Add the onion, carrots, celery and a pinch of salt. Cover and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 6 minutes. Stir in the dry mustard and cloves and cook for 1 minute. Add the split peas and stock and season with salt and pepper. Cover and simmer, stirring occasionally, until the split peas have broken down, about 1 hour.

Meanwhile, in a small skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderately high heat until golden and crisp, about 3 minutes. Transfer to a plate to cool.

Season the soup with salt and pepper. Ladle the soup into bowls, top with the crisp garlic and serve.


Homemade Ham Stock

You’ll start by making a very flavorful ham stock with a four or five pound smoked shoulder. If you can find a ham hock at the supermarket, buy one of those too and include that in the stock as well.

First, simmer the smoked shoulder (and optional ham hock) in a pot of water for about five minutes to remove any excess salt from the meat. Discard the water.

Add fresh cold water to the pot with the pork and with carrots, onions, celery, garlic, cloves, bay leaves, and whole peppercorns. Simmer uncovered for two hours – adding more water to the pot as needed to make sure that the meat is fully submerged as it cooks.

After the two hours is up, remove the meat to a platter and strain the solids from the stock. You should have about six cups of flavorful ham stock. Pick the meat from the ham bone to add to your Split Pea Soup also save the bone.

You can make this stock ahead of time.


Recipe Summary

  • 2 ¼ cups dried split peas
  • 2 quarts cold water
  • 1 ½ pounds ham bone
  • 2 onions, thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pinch dried marjoram
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 1 potato, diced

In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.

Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.

Remove bone cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.


Recipe Summary

  • 4 tablespoons olive oil
  • 2 carrots, chopped
  • 2 onions, chopped
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1 2/3 cups green split peas
  • 3 tablespoons chopped fresh parsley
  • 9 cups water
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 teaspoons salt
  • 1 pound portobello mushrooms, stems removed, caps cut into 1/2-inch dice
  • 6 tablespoons grated Parmesan
  • 1/4 teaspoon fresh-ground black pepper

In a large pot, heat 2 tablespoons of the oil over moderate heat. Add the carrots, onions, celery, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

Add the split peas, parsley, water, thyme, and bay leaf. Bring to a boil. Reduce the heat and cook at a low boil, covered, until the peas are almost tender, about 35 minutes. Add 1 3/4 teaspoons of the salt and simmer 5 minutes longer. Remove the bay leaf.

Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Add the mushrooms and the remaining 1/4 teaspoon salt. Cook until the mushrooms brown, 5 to 10 minutes. Add the mushrooms to the soup and bring back to a simmer. Stir in the Parmesan and pepper.


Seriously Simple: Try this split pea soup with a twist

Split pea soup was a favorite of mine during my college days. It was inexpensive, filling and straightforward to prepare — a satisfying soup for cold days and evenings. This update incorporates crispy kielbasa to add a perfect backdrop of assertive taste to the mild split pea flavor. And it is just one of the many comforting recipes in Ina Garten’s latest book, “Modern Comfort Food.”

Did you know that split peas are a pea variety grown specifically for drying? These peas, either green or yellow, are dried and usually split, which is why they are called split peas. They are often used for soup making because they act as a thickener and almost fall apart as they cook. Unlike beans, split peas don’t need soaking, making this soup a Seriously Simple soup standby.

This soup is definitely fit for a main course on a cold day. Garten’s modern twist on this classic winter soup is to garnish it with sauteed kielbasa that crisps as it cooks. What a taste combination! Creamy split pea soup flavored with a smoked ham hock and garnished with crisp, slightly smoked sausage pieces, like croutons, but way better!

Serve this alongside a bright green salad studded with nuggets of goat cheese and sweet cherry tomatoes and dressed with lemon vinaigrette. Bread is a must for this rustic, hearty meal. Depending upon my mood, I might accompany this with warm, crusty French or sourdough rolls, thick slices of whole wheat bread or even cheese bread. A glass of a Rhone varietal like syrah or shiraz will bring it all together. Serve sliced pears and sharp cheddar cheese for a perfect ending.

Split Pea Soup with Crispy Kielbasa

1/4 cup plus 2 tablespoons good olive oil

2 cups chopped leeks, white and light green parts, spun-dried (2 leeks)

1 1/2 cups chopped yellow onion (1 large)

2 cups (1/2-inch) diced, scrubbed carrots (3 large)

1 tablespoon minced garlic (3 cloves)

1 pound dry green split peas

8 cups good chicken stock, preferably homemade

8 fresh thyme sprigs, tied with kitchen twine

Freshly ground black pepper

12 ounces smoked kielbasa, halved lengthwise and cut sliced diagonally in 1/4-inch-thick pieces

Minced fresh parsley, for serving

1. Heat 1/4 cup olive oil in a large (11- to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown.

2. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn’t burn.

3. Discard the thyme bundle, bay leaves and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and puree. Return the puree to the pot, adding more chicken stock or water if the soup is too thick.

4. To serve, heat 2 tablespoons olive oil in a medium (10-inch) saute pan over medium heat. Add the kielbasa and saute for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top

Recipe and art courtesy of “Modern Comfort Food: A Barefoot Contessa Cookbook.” Published by Clarkson Potter, an imprint of Penguin Random House.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2020 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.


Split Pea Soup with Parmesan-thyme Crisps - Recipes

Show winter who is boss with a big pot of hot soup! I think of this soup as a vegetable soup but somehow adding peas automatically makes it…Sicilian Split Pea Soup!

Maybe it is because we rarely add peas to soup. Because they get super mushy, yes. The fix? Add the peas last or start with dehydrated split peas. The broth base can be chicken stock, bouillon, or this recipe can easily be made into a vegetarian recipe. I didn’t have one on hand, but a ham bone is traditionally put in the stock for even more depth of flavor. Stay warm! Enjoy!

Ingedients:
4-6 cups of your favorite chicken stock
1 medium onion, finely chopped
1 shallot, finely chopped
4 carrots, sliced into rounds
3 celery stalks, diced
2 tbsp. olive oil
1/2 lb. ditalini/tubetti pasta
12 oz. peas/ 3/4 cup dehydrated split peas (soaked overnight)
salt/pepper to taste
1 tsp. rosemary
1 tsp. thyme
1 tsp. dried basil

Directions:
Heat olive oil in a large soup pot.
Add onion and shallot, cook until soft.
Pour in chicken stock and bring to a boil.
Add carrots and celery and cook for 20-30 minutes until softened.
Season with rosemary, thyme, basil, salt, and pepper.
Boil water in another pot and cook pasta until slightly under, al dente.
Drain and return pasta to the pot, adding 2 ladles of soup broth to keep it from sticking.
If adding cooked peas add them last.
Add 1/4 cup of noodles to a soup bowl.
Pour over 1-2 ladles of soup.
Top with fresh grated parmesan cheese and serve hot with a crusty bread.