Split Pea and Ham Soup: Difference between revisions

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~~__NOTOC__~~

=Split Pea Soup Ingredients=

~~__NOEDITSECTION__~~

=Ingredients=

'''2''' tablespoons unsalted butter

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'''2''' carrots, peeled and cut into '''1/2''' inch pieces

'''1''' celery rib, cut into '''1/2''' inch pieces

'''1''' recipe Buttery Croutons (recipe follows)

=Soup Instructions=

=='''~~Buttery Croutons~~'''==

'''Melt''' butter in a Dutch oven over medium-high heat.

'''Add''' onion and 1/2 teaspoon salt and cook, ''stirring'' frequently, until softened, about '''3-5 minutes'''.

'''Add''' garlic and cook until fragrant, about '''30 seconds'''.

'''Add''' water, ham steak, peas, bacon, thyme and bay leaves. '''Increase''' '''heat''' to high and bring to a simmer, ''stirring'' frequently so the peas don't stick to the bottom.

'''Reduce''' heat to low, cover and simmer until peas are tender but not falling apart, about '''45 minutes'''.

'''Remove''' ham steak, '''cover''' with aluminum foil to prevent drying out, and set aside.

'''Stir''' in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about '''30 minutes''' longer.

When cool enough to handle, '''shred''' ham into bite-size pieces with 2 forks. '''Remove''' and '''discard''' thyme sprigs, bay leaves, and bacon slices. '''Stir''' ham into soup and return to simmer. '''Season''' with salt and pepper to taste. '''Sprinkle''' with croutons and serve.

=Buttery Croutons Ingredients=

'''3''' tablespoons unsalted butter

1 tablespoon olive oil

'''1''' tablespoon olive oil

3 slices hearty white sandwich bread, cut into 1/2 inch pieces

'''3''' slices hearty white sandwich bread, cut into '''1/2''' inch pieces

Salt

=Croutons Instructions=

'''Heat''' butter and oil in 12-inch skillet over medium heat.

When butter has melted, '''add''' bread cubes and cook, stirring frequently, until golden brown, about '''10 minutes'''.

'''Transfer''' croutons to paper towel-lined plate and '''season''' with salt to taste.

=~~='''Instructions'''==~~

=What I'd Do Different Next Time=

Melt butter in a Dutch oven over medium-high heat. Add onion and ½ teaspoon salt and cook, stirring frequently, until softened, about 3-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add water, ham steak, peas, bacon, thyme and bay leaves. Increase heat to high and bring to a simmer, stirring frequently so the peas don't stick to the bottom. Reduce heat to low, cover and simmer until peas are tender but not falling apart, about 45 minutes.

Remove ham steak, cover with aluminum foil to prevent drying out, and set aside. Stir in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.

When cool enough to handle, shred ham into bite-size pieces with 2 forks. Remove and discard thyme sprigs, bay leaves, and bacon slices. Stir ham into soup and return to simmer. Season with salt and pepper to taste. Sprinkle with croutons and serve.

For Croutons: Heat butter and oil in 12-inch skillet over medium heat. When butter has melted, add bread cubes and cook, stirring frequently, until golden brown, about 10 minutes. Transfer croutons to paper towel-lined plate and season with salt to taste.

~~=='''~~What I'd Do Different Next Time~~'''=~~=

I'm not a fan of super-hot, but I do like a bit of punch, especially to help offset the sweetness of the peas and carrots. I like adding a couple drops of hot sauce to my pea soup.

[http://www.takingonmagazines.com/split-pea-and-ham-soup-from-the-best-of-americas-test-kitchen-2012/ Source]

@@ Line 1: / Line 1: @@
-__NOTOC__
+=Split Pea Soup Ingredients=
-__NOEDITSECTION__
-=Ingredients=
 '''2''' tablespoons unsalted butter<br>
@@ Line 15: / Line 13: @@
 '''2''' carrots, peeled and cut into '''<sup>1</sup>/<sub>2</sub>''' inch pieces<br>
 '''1''' celery rib, cut into '''<sup>1</sup>/<sub>2</sub>''' inch pieces<br>
+<br>
 '''1''' recipe Buttery Croutons (recipe follows)<br>
+=Soup Instructions=
-=='''Buttery Croutons'''==
+'''Melt''' butter in a Dutch oven over medium-high heat.<br>
+'''Add''' onion and <sup>1</sup>/<sub>2</sub> teaspoon salt and cook, ''stirring'' frequently, until softened, about '''3-5 minutes'''.<br>
+'''Add''' garlic and cook until fragrant, about '''30 seconds'''.<br>
+'''Add''' water, ham steak, peas, bacon, thyme and bay leaves. '''Increase''' '''heat''' to high and bring to a simmer, ''stirring'' frequently so the peas don't stick to the bottom.<br>
+'''Reduce''' heat to low, cover and simmer until peas are tender but not falling apart, about '''45 minutes'''.<br>
+<br>
+'''Remove''' ham steak, '''cover''' with aluminum foil to prevent drying out, and set aside.<br>
+'''Stir''' in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about '''30 minutes''' longer.<br>
+<br>
+When cool enough to handle, '''shred''' ham into bite-size pieces with 2 forks. '''Remove''' and '''discard''' thyme sprigs, bay leaves, and bacon slices. '''Stir''' ham into soup and return to simmer. '''Season''' with salt and pepper to taste. '''Sprinkle''' with croutons and serve.
+=Buttery Croutons Ingredients=
 '''3''' tablespoons unsalted butter<br>
-tablespoon olive oil<br>
+'''1''' tablespoon olive oil<br>
-slices hearty white sandwich bread, cut into <sup>1</sup>/<sub>2</sub> inch pieces<br>
+'''3''' slices hearty white sandwich bread, cut into '''<sup>1</sup>/<sub>2</sub>''' inch pieces<br>
 Salt<br>
+=Croutons Instructions=
+'''Heat''' butter and oil in 12-inch skillet over medium heat.<br>
+When butter has melted, '''add''' bread cubes and cook, stirring frequently, until golden brown, about '''10 minutes'''.<br>
+'''Transfer''' croutons to paper towel-lined plate and '''season''' with salt to taste.<br>
+<br>
-=='''Instructions'''==
+=What I'd Do Different Next Time=
-Melt butter in a Dutch oven over medium-high heat. Add onion and ½ teaspoon salt and cook, stirring frequently, until softened, about 3-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add water, ham steak, peas, bacon, thyme and bay leaves. Increase heat to high and bring to a simmer, stirring frequently so the peas don't stick to the bottom. Reduce heat to low, cover and simmer until peas are tender but not falling apart, about 45 minutes.
-Remove ham steak, cover with aluminum foil to prevent drying out, and set aside. Stir in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.
-When cool enough to handle, shred ham into bite-size pieces with 2 forks. Remove and discard thyme sprigs, bay leaves, and bacon slices. Stir ham into soup and return to simmer. Season with salt and pepper to taste. Sprinkle with croutons and serve.
-For Croutons: Heat butter and oil in 12-inch skillet over medium heat. When butter has melted, add bread cubes and cook, stirring frequently, until golden brown, about 10 minutes. Transfer croutons to paper towel-lined plate and season with salt to taste.
-=='''What I'd Do Different Next Time'''==
 I'm not a fan of super-hot, but I do like a bit of punch, especially to help offset the sweetness of the peas and carrots. I like adding a couple drops of hot sauce to my pea soup.
 [http://www.takingonmagazines.com/split-pea-and-ham-soup-from-the-best-of-americas-test-kitchen-2012/ Source]