Looking For A Great Split Pea Soup Recipe, Using Smoked Ham or Pork Hocks.?

Question

Yes, I actually do select the best one, and you get the points from me.

I may not be good looking, but I have a great memory.

Answer 1

4 ounces bacon, diced small
1 cup small diced onions
2 tablespoons minced shallots
1/2 cup carrots diced small
1/2 cup celery diced small
1 tablespoon minced garlic
3 quarts chicken stock
1 pound split peas
1 ham hock (6 ounces)
Heavy cream
Salt and pepper to taste
1/4 cup cooked split peas
Fresh black pepper

In a stock pot, render the bacon until crispy, remove the bacon leaving the fat. Saute the onions, shallots, carrots, celery and garlic, for 2 to 3 minutes. Add the stock, peas and ham hock. Bring to a fast boil, then reduce to a simmer. Cook for 1 hour or until the peas are tender. Remove the ham hock and dice the meat. Set aside. Whisk in small amounts of the heavy cream to prevent from breaking and simmer for 2 minutes. With a hand held blender puree the soup until smooth. Season with salt and pepper. Add the diced ham hocks and garnish with the whole split peas and fresh black pepper.

Yield: 1/2 gallon

Answer 2

Split Pea Soup
2 cups split peas
2 quarts water
1 1/2 pounds smoked ham hocks or ham bone
1 cup chopped celery
1/2 cup chopped onion
1/2 cup carrots -- chopped
1 bay leaf
1/4 teaspoon thyme
salt and pepper
Wash and sort peas; add water. Bring to boiling; simmer 2 minutes. Remove from heat; cover and let stand 1 hour. Add ham hocks,
vegetables, bay leaf and thyme; heat to boiling. Reduce heat and simmer, covered, 2 1/2 to 3 hours or until peas are soft. Remove
bone; cut off meat and dice. If desired, put vegetable mixture through a food mill, blender or sieve. Return meat to soup; season
with salt and pepper. Makes about two quarts.
http://www.recipesource.com/soups/soups/20/rec2017.html

Answer 3

Crock Pot Split Pea Soup

INGREDIENTS:
1 package (1 pound) dried split peas
1 cup sliced carrot, 1/2-inch thick
1 cup chopped onion
1/2 cup diced parsnip
1/2 cup chopped celery with leaves
1 teaspoon dried leaf thyme
1/4 teaspoon pepper
3 cans (approximately 14 ounces each) chicken broth, about 4 1/2 cups
3 cups water
2 large smoked ham hocks
1/2 teaspoon salt
.
Garnishes:
chopped parsley
croutons
PREPARATION:
In a 4- or 5-qt. slow cooker, combine everything except ham hocks, salt, and garnish. Add ham hocks, submerging them in mixture. Cover and cook on LOW for 8 to 9 hours, until peas are very soft. Remove ham hocks and skim fat from surface of soup. Trim fat from hocks then cut meat from the bones and chop or shred; stir into the soup. Add salt to taste. Mash slightly, if you want a thicker soup. Ladle pea soup into 6 bowls. Garnish each serving with croutons and a little chopped parsley, if desired.
Serves 6.

Answer 4

soak 1 bag of split peas overnite in water to soften,boil 2to 3 quarts of water and three chicken boullion cubes,add 1 diced oinion,1 or 2 stalks of diced celery and carrots and one large ham hock or 2 if they are smallboil then simmer until meat is falling off the ham bones,remove bones and cut up ham pieces, place meat back in pot, add your peas and season with salt ,pepper, garlic powder, and parsley, simmer until peas are tender and broth thickens.