Best Irish Split Pea Soup Recipes

Irish Split Pea Soup image

Provided by Carolyn Haas

Time 1h20m

Number Of Ingredients 12

1 c split peas, picked through and rinsed
1 small onion, diced
1 medium carrot, chopped
1 stalk(s) celery, chopped
1 Tbsp crumbled bacon bits (the real kind)
1 1/2 c chicken stock or water
1 sprig(s) fresh thyme (or 1/2 tsp. dried)
1 bay leaf
1 medium potato, diced
4 oz ham, diced (or smoked pork chop- if there's a bone, cut off the meat and put the bone in the soup while it simmers)
1/2 c half and half (or evaporated milk) optional
salt and pepper, to taste

Steps:

1. Spray your pan with Pam® or similar.Add the onion, carrots, and celery to the pan and cook for 3 to 4 minutes until the onion is soft but not brown. Add the bacon crumbles to the pan with the water.
2. Add the peas to the pan with the thyme, bay leaves, potato, and ham or pork bone if you have one and bring to a boil. Lower the heat, cover, and simmer for 1 hour. (Check to see if more water needs to be added.)
3. Remove the thyme, bay leaves and bone. Process the soup with an immersion blender or food processor until desired texture. Return the mixture to the pot, add half and half, if using, and the diced ham/smoked pork. Reheat gently. Season with salt and black pepper. Ladle into soup bowls and serve.

Irish Split Pea Soup With Crubeens (Pig's Feet) image

Provided by Olha7397

Categories Pork

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 cups split peas
cold water, to cover peas
10 cups water
2 pig's feet, split
1/2 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
1 medium potato, peeled, chopped
1 bay leaf
1 teaspoon salt
1/4 teaspoon crumbled dried thyme
1 dash cayenne pepper
2 tablespoons butter
2 tablespoons flour
2 slices thick white bread
2 tablespoons butter or 2 tablespoons margarine

Steps:

Rinse peas; pick over. Place in bowl; cover with water. Soak overnight. Drain any remaining liquid from peas; add water to make 10 cups of liquid. Combine peas and liquid in Dutch oven.
Rinse pig's feet under running water; add to peas. Bring to boil. Skim any foam. Reduce heat to low; cook 1 1/2 to 2 hours. Remove pigs' feet. Add vegetables and seasonings; cook 1 hour more. When pigs' feet have cooled, remove skin and bones; chop meat. Puree soup in electric blender or pass through a sieve. Add chopped meat.
Melt butter in small saucepan. Add flour; cook until bubbly. Add small amount of soup to flour mixture, stirring well. Pour back into soup kettle. Stir well; cook 5 minutes.
Next make croutons. Remove crusts from bread; cut into 1/2 inch cubes. Melt butter in heavy skillet; fry bread cubes over moderate heat until golden. Drain; serve sprinkled on soup. Makes 6 to 8 servings.
Irish Cooking.

Nutrition Facts : Calories 497, Fat 16.8, SaturatedFat 7.3, Cholesterol 76.1, Sodium 622.6, Carbohydrate 54.8, Fiber 18.5, Sugar 7.2, Protein 32.8