Posts Tagged ‘soup’

Ham follow-on #2: Split Pea and Ham Soup

Paul | December 27, 2015 in Family,Food,Fun,Recipes | Comments (0)

Tags: , ,

Split Pea and Ham Soup
Servings: 12 | Difficulty: Easy

Ingredients:

1 ham bone
1/2 pound ham chopped
1 lb. bag dry split peas
1/2 cup frozen peas
4 cloves garlic minced
1 tablespoon olive oil
1 tablespoon butter
2 cups, plus 2 quarts water
2 bay leaves
1/4 teaspoon paprika
1 lb. carrots cut into 1/2″ pieces (baby carrots cut in thirds work well)
1 can evaporated milk or 1 cup light cream
1 tablespoon flour
salt and white pepper to taste

Directions:

Empty package of split peas into a colander or sieve. Sort through, removing foreign matter and imperfect peas. Rinse well.

Soak peas for two hours in 2 cups water. Discard any floaters.

Cut any remaining ham off the ham bone, reserve.

In a large pot or Dutch oven, sauté minced garlic in 1 tablespoon of butter and 1 tablespoon olive oil until garlic is golden, but not brown in color.

Add ham bone, paprika, split peas, soaking liquid, 2 quarts of water, and bay leaves.

Bring to a boil for 1 minute; skim.

Reduce heat and simmer, covered for 1 hour. Skim, then stir.

Remove cover and simmer an additional 30 minutes. Skim again.

Remove ham bone and bay leaves. Pick any meat off the ham bone and add to reserve.

Process soup using an immersion blender. Add carrots.

Simmer soup for 30 minutes.

Remove one cup of liquid.  Whisk flour with liquid.  Add back to soup.

Remove one cup of liquid.  Puree with frozen peas and stir in to soup.

Stir in milk or cream.

Remove any fat or gristle from reserved ham. Chop roughly (to about the same size as the carrots) and add to soup.

Cook 10 minutes, or until soup is at desired consistency.

Season to taste with salt and white pepper. Add additional paprika, if desired.

Notes:

I hated this soup as a kid, but have learned to love it, especially with paprika.  Adapted from the recipe on a bag of split peas. I can’t even remember the brand.


Thanksgivingish

Paul | November 25, 2014 in Food,Recipes | Comments (0)

Tags: , ,

Southwestern Turkey Noodle Soup

Adapted from the Food Network
Serving Size: 6

Ingredients:

1 tablespoon olive oil
3-4 cups leftover cooked turkey, chopped roughly
2-3 carrots, peeled and sliced thinly into rounds
2-3 stalks celery, sliced thin
1 medium onion, chopped
1 clove garlic, minced
2 cloves garlic, whole
2 bay leaves
1/4 teaspoon curry powder
2 teaspoons dried thyme
1/4 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8-10 cups turkey stock
12 ounces uncooked wide egg noodles, use half for thinner soup
1 cup frozen peas, (optional)
2 tablespoons parsely, chopped (optional)

Directions:

1. Heat oil in a large stock pot or Dutch oven over medium heat. Add celery, carrots, onion, and minced garlic. Sauté 4 minutes, until onions are soft.

NB: you should have roughly the same amount of each vegetable and each piece should be roughly the same size.

2. Add turkey, bay leaves, whole garlic, thyme, spices, salt, and black pepper and stir to mix well.

3. Add 8 cups stock and bring mixture to a boil.

4. Reduce heat to medium-low, partially cover and simmer 10 minutes.

5. Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender.

6. Add additional stock, if needed. Adjust seasonings. Cook 1 minute to let blend.

7. If using peas, Stir in and cook until peas are just heated through, about 1 minute.

8. Remove from heat and discard bay leaves and garlic cloves.

9. Garnish with chopped parsley, if desired.

Notes:

If you have stock left over from Thanksgiving, use that.  If not, use the leftover turkey carcass:

Put half an onion, a few stalks of celery, some carrots, some garlic, a bay leaf, and several peppercorns in a large pot with two tablespoons of oil.  Heat on high.

Pull any easily removable meat off the carcass and reserve.  Break up the carcass and add to the vegetables.

Cover with 8-10 cups water, bring almost to a boil, skim, then turn down the heat and let it simmer on low for a few hours.

Toss out the bones and vegetables, degrease the stock, reserve any usable turkey, and start your soup.

 


Turkey Noodle Soup

Paul | December 1, 2012 in Food,Recipes | Comments (0)

Tags: , ,

Recipe Adapted from Food Network

Serving Size: 6

Ingredients:

1 tablespoon olive oil
2 leeks, cleaned and chopped
2 carrots, peeled and sliced thinly into rounds
1 clove garlic, minced
1 clove garlic, whole
2 stalks celery, sliced thin
3-4 cups leftover cooked turkey, chopped roughly
2 bay leaves
2 teaspoons dried thyme
1/4 teaspoon curry powder
1/4 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups turkey stock
12 ounces uncooked wide egg noodles (use half for thinner soup)
2 tablespoons parsely, chopped

Directions:

1. Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and sauté 4 minutes, until soft.

2. Add turkey, bay leaves, thyme, spices, salt, and black pepper and stir to mix well.

3. Add stock and bring mixture to a boil.

4. Reduce heat to medium-low, partially cover and simmer 10 minutes.

5. Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender.

6. Remove from heat and discard bay leaves. Garnish with chopped parsley, if desired.

Notes:

If you have stock left over from Thanksgiving, use that.  If not, use the leftover turkey carcass along.

Put half an onion, a few stalks of celery, some carrots, some garlic, a bay leaf, and several peppercorns in a large pot with two tablespoons of oil.  Heat on high.

Pull any easily removable meat off the carcass and reserve.  Break up the carcass and add to the vegetables.

Cover with 8-10 cups water, bring almost to a boil, then turn down the heat and let it simmer on low for a few hours.

Then toss out the bones and vegetables, degrease the stock, reserve the turkey and start your soup.

 


Split Pea and Ham Soup

Paul | November 13, 2012 in Food,Fun | Comments (0)

Tags: , , ,

Recipe By: Paul Harsha (adapted from package)

Ingredients:

1 ham bone
1/2 pound ham, chopped (if not enough on bone)
1 lb. dry split peas
1/2 cup frozen peas
4 cloves garlic, minced
1 tablespoon olive oil
1 tablepsoon butter
2 quarts water
2 bay leaves
1 lb. baby carrots, cut in thirds
1 can evaporated milk
1 tablespoon flour
salt, paprika, and white pepper, to taste

Directions:

1. Empty package of split peas into a colander or bowl. Sort through well, removing foreign matter and imperfect peas. Rinse well. Soak for two hours in 2 cups water.

2. Cut any remaining ham off the ham bone, reserve.

3. In a large soup pot or Dutch oven, sauté minced garlic in 1 tablespoon of butter and 1 tablespoon olive oil until garlic is golden, but not brown in color. Add ham bone, paprika, split peas, soaking liquid, 2 quarts of water, and bay leaves.

4. Bring to a boil for 1 minute; skim.

5. Reduce heat and simmer, covered for 1 hour.

6. Remove cover and simmer an additional 30 minutes. Skim again.

7. Remove ham bone and bay leaves. Pick any meat off the ham bone and add to reserve.

8. Process soup using an immersion blender. Add baby carrots.

9. Simmer soup for 30 minutes.

10. Remove one cup of liquid.  Whisk flour with liquid.  Add back to soup.

11. Remove another cup of liquid.  Puree with frozen peas and stir in to soup.

12. Stir in evaporated milk.

13. Remove any fat or gristle from reserved ham. Chop roughly and add to soup.

14. Cook 10 minutes, or until soup is at desired consistency.

15. Season to taste with salt and pepper.