Best Split Pea Soup A La Julia Child Recipes

Easy, Yummy Split Pea Soup image

Provided by scarlettkiss78

Categories < 4 Hours

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Steps:

Boil the ham bone and onion in a large pot of water for several hours. You may need to keep adding water as it evaporates it boils. Remove the bone when the onions have cooked down and the water has formed a broth. Rinse, the split peas in a colander and remove any discolored or defective peas. Add peas and seasonings to taste to the soup. At this point you may add, if you choose, additional ham to make a heartier soup. cook until the peas have cooked down completely and become part of the broth. You do not want chunks of peas. Add the potatos and cook until they are tender. Serve hot.

Nutrition Facts : Calories 287.6, Fat 0.8, SaturatedFat 0.1, Sodium 14.9, Carbohydrate 54, Fiber 18.7, Sugar 6.6, Protein 17.9

Oma's Split Pea (Erwten) Soup image

Provided by MissChief

Categories Beans

Time 3h

Yield 8 serving(s)

Number Of Ingredients 14

2 cups dried split peas
3 quarts water
1 pig's foot, split & cracked OR
1 ham hock
1 cup bacon, cubes
1 smoked dutch ring sausage, sliced
1 lb potato, peeled, sliced thin
2 tablespoons salt
1 bunch celery, with leaves
2 medium sized leeks, chopped
2 medium onions, chopped
2 medium carrots, coarsely grated
1 bay leaf
2 tablespoons chopped parsley

Steps:

If tenderized peas are used, simply cover them with the water and boil according to the package directions. (If not, wash peas, soak for 12 hours or overnight in the water, and boil for 1 hour in the water in which they were soaked.)
Add ham hock and all remaining ingredients except the sausage and parsley.
Cook for two hours over medium heat or until meat is tender. Remove the ham hock, shred the meat and reserve.
Continue cooking until soup is smooth and thick. Remove bay leaf. Add shredded meat and sausage. Simmer for 5-10 minutes longer.
Serve hot with parsley sprinkled over.

Split Pea Soup a La Julia Child image

Provided by TCookie

Time 5h40m

Yield 6 serving(s)

Number Of Ingredients 15

2 well-washed and scrubbed split ham hocks
3 quarts water
1 cup chopped carrot (coarse is fine)
1 cup chopped onion
1 stalk celery, chopped
3 bay leaves
1 teaspoon thyme
5 whole cloves or 5 allspice berries
3 tablespoons butter
2/3 cup diced celery
2/3 cup diced onion
1/2 cup diced carrot
3 tablespoons flour
2 quarts ham stock, heated
1 1/2 cups split peas or 1 1/2 cups yellow split peas

Steps:

For the stock, put the ham hocks in a kettle with water to cover by 2 inches.
Make an herb bouquet with washed cheesecloth, using the bay leaves, thyme and cloves or allspice.
Put this in the pot, along with the carrots, onions and celery.
Simmer 3 to 4 hours with the kettle cover slightly open.
Or, simmer in crockpot for 8 hours on low.
Skim occasionally.
Strain and degrease.
Easiest way to degrease is to make ahead and chill, remove fat when cold.
Freeze if you want.
To make the soup, set a saucepan over medium heat and melt the butter.
Saute the vegetables, stirring, for 5 minutes.
Blend in the flour and cook, stirring for 3 minutes.
Remove from the heat and cool briefly, blend in the hot ham stock and the split peas.
Bring to a simmer, stirring.
Cover and cook about 45 minutes until peas are tender.
Salt and pepper to taste after 1/2 hour of simmering.
When cooked, mash or puree the soup depending on the consistency you want.
Garnish with homemade croutons or sauteed ham bits if desired.