Best Split Pea And Ham Soup Cooks Illustrated Recipes

AMERICA'S TEST KITCHEN CHUNKY HAM AND SPLIT PEA SOUP

Steps:

• Place ham, bay leaves, and 3 quarts water in large stockpot or Dutch oven.
• Cover and bring to a boil over medium-high heat.
• Reduce heat to low and simmer until meat is tender and pulls away from bone, 2 to 2 1/2 hours.
• Remove ham meat and bone from pot and set aside.
• Add split peas and thyme to stock.
• Bring back to boil, reduce heat, and simmer, uncovered until peas are tender but not dissolved, about 45 minutes.
• Meanwhile, when ham is cool enough to handle, shred meat into bite-sized peas and set aside. Discard rind and bone.
• While peas are simmering, heat oil in a large skillet over high heat until shimmering.
• Add onions, carrots, and celery and saute, stirring frequently, until most of liquid evaporates and vegetables begin to brown (5 to 6 minutes).
• Reduce heat to medium-low and add butter, garlic, and sugar.
• Cook vegetables, stirring frequently, until deeply browned, 30 to 35 minutes and set aside.
• Add sauteed vegetables, potatoes, and shredded ham to pot with split peas.
• Simmer until potatoes and peas dissolve and thicken soup to consistency of light cream, about 20 minutes more.
• Season with pepper to taste.
• Ladle soup into bowls, sprinkle with red onion, if using, and serve, passing balsamic vinegar separately.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP

Steps:

• Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
• Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

Steps:

• Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.