Split Pea Soup with Ham From Michigan To The Table

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Slow Cooker (Crock Pot) Method: Preheat the Slow Cooker (Crock Pot). Trim any extra fat off ham bone and discard. Add carrots, celery, onion, garlic, split peas, ham bone (not the ham meat), chicken broth, and seasonings. Cook on high for 4 hours or low for 8 hours or until peas and all vegetables are tender.

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This classic stick-to-your-bones soup has been a Quebecois favourite for over 400 years. For good reasons, too: pure comfort made from easy-to-preserve ingredients. "Split pea soup is made of yellow split peas, ham hock, vegetables, and thyme, and it's usually served with bread," says Ottawa Chef Marc Miron, who is an expert on the dish.

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Due to its robust, lumpy consistency, this delicious split-pea soup bears a striking resemblance to a bowl of thick, green porridge. While there is no definitive recipe for the soup, it always contains an ample helping of split-peas alongside other optional, seasonal vegetables, such as celeriac carrots, onions or leeks.

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Heat the pork sausage either in the soup or in a separate pan of simmering water for 5-10 mins. Check the seasoning again and add the parsley. Slice the smoked sausage and stir through the soup. Butter some slices of rye or wholemeal bread, or spread with mustard. Top with smoked ham.

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On the stove: Heat a 4 to 5-quart heavy pot over medium. Add oil, or oil and butter, and once warm, add leeks, carrots and celery. Season with salt and pepper and cook until softened and beginning to get slightly brown at edges, about 10 minutes. Add garlic and cook two minutes more.

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Step 2. Add the leeks, garlic and onion, and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half of the split peas, thyme and 8 cups stock or water.

The recipe for this split pea soup makes sure it isn’t mushy

Add Ham Bone and Peas: Place the ham bone back into the pot along with the soaked split peas. Stir everything together to combine the flavors. Simmer to Perfection: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 1.5 to 2 hours. Stir occasionally to prevent sticking.

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Drain, rinse, and return peas to the pot. Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 ½ hours, stirring occasionally. Remove ham bone; cut off meat, dice, and return meat to soup. Add celery, carrots, and potatoes.

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Split pea is a soup that has a history going back more than 2,000 years. At our SoLé Soups Studio, our split pea is one of the shining stars of all of our homemade soups, full of flavor, nutrients, and a rich global history. The Known Origins Of Pea Soup Pea soups are popular in many cultures across the globe,.

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First, you'll need to head to Mesopotamia, a region in present-day Iraq where one of the first human civilizations formed. the oldest soup known to humans. appeared in modern Ukraine. started.

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It's known that pea soup was already prepared in 500 BC. But historians suspect that centuries before that, the soup was already known in the Middle East. Split Pea Soup. The first known Dutch recipe is from the 16th century. What's in it? It's is a soup made with split peas. The base is either a meat broth or water with split peas.

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The first bowls of pea soup. Les Habitants, otherwise known as the first French settlers, started to arrive in Canada in the 17th century. And they lend their name to the soup made with yellow split peas, ham hock and vegetables. As the trading routes developed into rudimentary highways, travelers of the roadways that extended through the.

Split Pea Soup with Ham From Michigan To The Table

Bring the soup to a boil over high heat, then reduce the heat to low and simmer, covered, for about 2 ½ to 3 hours, or until the peas are soft and begin to fall apart into a puree. Remove the ham hock. Pull the meat away from the bone, and shred or chop into small dice. Set ham aside, and discard the bone.

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Add the split peas, thyme, salt, and pepper. Stir everything together! Add the bay leaf, ham bone, chicken broth, and water. Bring everything to a boil, reduce the heat to a simmer, cover, and cook for 50 to 60 minutes. Don't forget to stir occasionally, until the soup is slightly thickened. Add the diced ham.

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Heat the butter in a large Dutch oven or soup pot over medium heat. Add the onion and salt and cook, stirring frequently, until softened, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Do not brown. Add the broth, water, ham steak, bacon, peas, thyme sprigs, and bay leaves.

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Step. 1 Heat a large Dutch oven or pot over medium heat. Add the oil and ham. Cook, stirring occasionally, until the ham pieces are golden brown, 8 to 10 minutes. Increase the heat to medium-high; add the onion, carrot, and celery, and continue to cook until the vegetables are slightly softened, about 5 minutes more.