Split Pea Soup Recipe, Ham Soup Recipe
I'll bet your mother never made ham and split
pea soup like this! This is a marvelous recipe credited to the Magic Pan
Restaurant. You can find this recipe posted on many sites, I found it
on recipes-from-friends.com. It's a rich soup that is definitely what
we call in our house "guest worthy", although I don't wait for
guests to make it.
Before I put the ham bone in the water and stock I slice some of the meat
off of it. After the bone has done it's work and is removed from the soup
set it aside to cool. There is still a good bit of meat on it that can
be added to the soup. I always add more ham and chicken than the recipe
calls for. It helps to make the soup extra hearty.
The
recipe calls for you to saute the onions, carrots and celery until just
limp. I use 1 - 1 1/2 tablespoons of butter to do this (this was left
off of the original recipe).
As
green onions are much cheaper in the grocery store than leeks, and the
recipe only calls for a small amount (2/3 cup), I use green onions.
The recipe calls the addition of chicken "optional" but I always
add it when I make this soup. I like dark meat so I bake chicken thighs
(with the skin on) to use in this soup. It really adds to the depth of
flavor.
You may find you need to add a bit more salt, I do. Don't add any additional
salt until the soup is finished cooking.
This
green pea soup recipe will make you look forward to the next time you
cook a ham. By the way, try our delicious holiday
pineapple glazed ham recipe this soup is the perfect way to use the
bone!
Split Pea and
Ham Soup
1 pound ham bone
4 1/2 cups water
1 can chicken broth (13 or 14 oz)
2 cups split green peas
1 - 1 1/2 tablespoons butter
2/3 cups finely chopped leeks or green onions
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon thyme
1 Bay leaf
1/2 teaspoon pepper
2 1/2 cups milk
1 cup whipping cream
1 cup chopped ham, cooked
1/2 cup chopped chicken, cooked (optional)
Place the ham bone in a large pot. Add the water, chicken stock and peas
and bring to a boil over medium heat. Reduce the heat and simmer for thirty
minutes, stirring occasionally.
Saute the onions, carrots and celery in butter until limp. Add them to
the soup pot along with all the seasonings and continue to simmer the
mixture until the peas are very soft, about 45 minutes. Remove the ham
bone. Stir in the milk and cream. Add the ham and chicken. Simmer, stirring
occasionally 10 - 15 minutes.
Can be served with a dollop of sour cream and chopped parsley.
Christmas
Recipes
Apricot
& Bourbon Pork Tenderloin
Baked
French Toast Casserole (Paula Deen)
Black
Bottoms Cupcakes
Chocolate Pound Cake
Chocolate Truffle Loaf with Raspberry Sauce
Crumb Cake
Dad's
Sweet Stuffed Dates
Egg & Sausage
Scramble
Garlic Mashed Potatoes
Grand Marnier French Toast
Greek
Almond Cookies (Kourabiethes)
Italiano
Meat Pie
Leg of Lamb, Creme de menthe
Louisiana
Roasted Pecan Pie
Mrs. Field's Chocolate
Chip Cookies
Pineapple Glazed Ham
Red Velvet Cake & Butter Cream Icing
Roasted
Tomatoes (Ina Garten)
Split Pea
& Ham Soup, Magic Pan Restaurant
Tasty & Easy Green Bean Recipes
Armenian
Green Beans with Ground Meat and Tomatoes
Blanched
Green Beans
Fried Green Beans
Ginger
Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green
Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green
Bean Casserole (Campbell's)
Green Bean Casserole
(Cook's Illustrated)
Green Beans in Sour Cream
& Tomato Sauce
Green Bean
Salad, Dill, Parsley & Savory
Green
Bean Salad, Feta & Pecans
Green Bean Salad,
Provençal
Green
Bean Salad, Soy Glazed Almonds, Cilantro
Green
Beans with Coconut
Green Beans with Ginger
Butter
Green Beans with Onion Paste (Madhur
Jaffrey)
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Oven
Roasted Green Beans
Pears with Green Beans
& Bacon
Persian Green Beans
& Rice
Sautéed
Green Beans with Hazelnut Crumbs
Sesame &
Portobello Green Beans
Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans
Green Bean Salad, Provençal
This is an amazingly easy and tasty salad to showcase lovely haricots verts from the cookbook Simca's Cuisine by Simone "Simca" Beck. The French flair of this salad is unmistakable. We never knew that French cuisine could be so unfussy. We've made this salad many times but tend to enjoy it best when we can also showcase other produce grown right in our garden. We use our homegrown tomatoes, fennel, and basil.
How to freeze fresh green beans
If you've been spoiled like me eating fresh green beans and dread the end of the season and going back to factory frozen or canned green beans, you should know that freezing green beans is the easiest way to have them year round. Many people prefer to freeze green beans as opposed to canning them. Freezing is much less time consuming and requires fewer tools. Canning requires jars, lids, and a pressure cooker.
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