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I am happy because this soup is good to freeze so I will have many a luncheon from this one dish. Over 2 pounds of delicious, perfectly cooked and smoked, Herb Brittner ham. The ham that my mum drives out to Butler County for every year. I don’t know what it is about this ham….
Add broccoli, stock, and Parmesan rind. Stir so the broccoli is almost entirely submerged. Cover and bring to boiling, then reduce to a simmer.
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This pea soup recipe comes with a little extra protein thanks to meaty smoked pork hocks. Top this pork soup recipe with extra shredded meat, and serve with a few crackers on the side. While the ham is simmering, heat the oil in a large skillet, and add the onions, carrots, and celery. Saute' until the vegetables begin to brown, reduce heat, add the butter, and sugar. Cook the vegetables, stirring frequently, until they are browned .
Add water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Pack in quart containers and chill overnight.
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Uncover; stir in carrots, celery, and onions. Simmer, covered, for 20 to 25 minutes or until vegetables are tender. Season to taste with salt and black pepper.
Pull meat off bone and coarsely chop. Top with crispy parsnip and parsley to serve. Seriously, I didn’t add a single thing or takeaway anything from the BH&G recipe. I seasoned it exactly as directed. To freeze, divide cooled soup among three 2-quart (8-cup) freezer containers. Freeze up to 3 months.
Whether the peas are from the garden or the freezer, this flavorful soup recipe is a taste of spring.
Whether the peas are from the garden or the freezer, this flavorful soup recipe is a taste of spring. The most I did was add some homemade croutons that were covered in a mix of salt, pepper, thyme, rosemary, garlic powder, and marjoram. I did not like working with the bulk sausage. And I realized that after bitting into the balls in the soup, they are chewy and gummy. I think maybe just beef meatballs - or no meat - would be better.
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With blender still running, open the vent hole in the lid and slowly add more soup until blender is three-quarters full. Pour puréed soup into a large bowl and repeat until all the soup is puréed. Whisk in the créme frâiche and chives and taste for seasoning. Serve hot with garlic croutons.
Refrigerate for up to 5 days or freeze for up to 6 months. You'll never believe this, but Jesse and I saw a friend eating split pea soup and were craving it too! We had no split peas, so instead made a fresh pea soup that was pretty good -- not as good as your soup sounds, but still good. Put the ham, bay leaves, and 3 quarts water in a large pot, cover and bring to a boil. Reduce the heat to low and simmer until the meat is tender and the ham pulls away from the bone (2 to 2 1/2 hours).
Serve soup topped with grated Parmesan, additional black pepper, and toast. Stir frozen peas and parsley into mixture in Dutch oven; cool slightly. Transfer vegetable mixture, half at a time, to a food processor or blender. Cover and process or blend until nearly smooth. Return pureed mixture to Dutch oven. Stir in lemon juice.
Add the chicken stock, increase heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until peas are tender. (Frozen peas will take only 3 minutes.) Remove from heat; add the mint, salt, and pepper. To serve, if frozen, thaw soup and the reserved shredded meat in the refrigerator for 1 to 2 days. Transfer chilled or thawed soup to a large Dutch oven. Cook over medium heat about 25 minutes or until heated through, stirring occasionally.
Remove bay leaves; discard. Serve immediately or cool for 30 minutes. In a 4- to 5-quart Dutch oven or pot bring water, split peas, barley, bouillon granules, and bay leaf to boiling; reduce heat. Simmer, covered, for 30 minutes.
Cook until the broccoli is fork-tender, 9 to 12 minutes. Add peas and stir until they're heated through, about 1 minute more. Heat oil in a 6-qt. Stock pot or Dutch oven over medium-high.
