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split pea soup with ham hock

wildcat2012 Dec 16, 2011 05:54 AM

i am looking for a split pea with ham hock recipe i would like this soup to be smooth and silky any suggestions

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  1. m
    magiesmom RE: wildcat2012 Dec 16, 2011 05:55 AM

    Split peas are not fresh, they are dried.

    4 Replies
    1. re: magiesmom
      wildcat2012 RE: magiesmom Dec 16, 2011 05:58 AM

      o thought i could get them fresh sry

      do u have any suggestions on a soup

      1. re: wildcat2012
        magiesmom RE: wildcat2012 Dec 16, 2011 06:09 AM

        Cook a chopped onion, a stalk or two of celery and 2 chopped carrots in some olive oil until soft. Add a pound of split peas, a ham hock , a bay leaf, and 2 quarts of chicken broth or water and bring to a boil, skimming off scum. Lower heat, cook an hour or more until peas are as soft as you like; they will eventually disintegrate completely . Remove meat from hock and return to soup, season to taste with salt and pepper.
        It should be very smooth, but you can always use a stick blender to smooth it further.
        I like to throw in a little bit of red pepper flakes too, but most people don't. Enjoy.
        Yellow, rather than green split peas are good too.

        1. re: magiesmom
          danna RE: magiesmom Dec 16, 2011 07:34 AM

          that's pretty-much how I make it...my husband adores the stuff. I season w/ a little hot sauce and a lot of Worchestershire. It's actually the only reason W. sauce is in my house.

          1. re: magiesmom
            brooktroutchaser RE: magiesmom Jun 30, 2014 05:51 AM

            I did this but moved it covered to a 325 degree oven after the initial boil/skimming. Worked great! Thanks.

      2. coll RE: wildcat2012 Dec 16, 2011 09:25 AM

        I've used ham hocks in a pinch, but to get it really smooth and silky you need a big ol' ham bone with lots of marrow in it.

        1. Hank Hanover RE: wildcat2012 Dec 16, 2011 09:58 AM

          You can try this one.

          Split Pea Soup ala HH


          Bacon grease rendered from 3 pcs bacon
          2 Tbls vegetable oil
          1 large onion, chopped
          1 stalk celery, chopped
          1 large carrot, chopped
          1 Tbls minced garlic
          2 quarts Chicken stock
          1 lb green split peas
          3 ham hocks
          1 bay leaf
          ½ cup heavy cream
          1 pinch Cayenne
          Salt & pepper as needed

          Add oil and saute mirepoix until onions become transparent (10-12 minutes). Add garlic and sauté 1 minute. Don’t let the garlic brown.

          Add the stock, peas, ham hock and bay leaf and bring to simmer. Allow soup to simmer for 90 minutes or until peas are tender. Remove bay leaf and ham hock. Dice the meat.

          Puree the soup with food processor or stick blender. Add cream. Salt and pepper to taste. Add cayenne until you can just taste it in the back of your throat.

          Add the ham hock and serve.

          The cayenne is optional as is the cream and pureeing but it does make it somewhat unique.
          Having the butcher saw the ham hocks into 3 pieces each exposes the marrow for a richer soup.

          1. greygarious RE: wildcat2012 Dec 16, 2011 11:23 AM

            If you have a ham hock, chicken stock is TOTALLY unnecessary, and may make your soup too salty. There is usually a recipe right on the bag of split peas. It is the simplest soup in the world to make. Dump the peas and hock into a 6qt pot along with a large chopped onion and a couple of carrots and stalks of celery that you have chopped. If you have the leaves, use them too. Fill with water to within 2" of the rim and simmer until the peas are mush and the meat is falling of the bones. (60-90 min). Fish out the meat and bones, puree the soup, and pull the meat into bits before returning it to the pot. Personally, I don't puree. The peas and veg cook down to an even texture. I hold the diced carrot back until the last 10 minutes because I want them intact. Note that the soup will be a LOT thicker once it has been cooled and reheated. So unless you are serving it all right away, you'll want it to look on the thin side when you pull it off the burner. Don't add S&P until the end - you may not need salt at all.

            9 Replies
            1. re: greygarious
              magiesmom RE: greygarious Dec 16, 2011 12:55 PM

              why will chicken stock make it too salty? not if it is not salty stock. i really like the chicken flavor.

              1. re: magiesmom
                acgold7 RE: magiesmom Dec 16, 2011 12:58 PM

                I think if you use your own unsalted or low-sodium stock it will be fine. That's what I do. But supermarket varieties -- even the "low sodium" -- can be pretty salty on their own, and with the salt from the ham, could give you a soup that's overly salty.

                1. re: acgold7
                  magiesmom RE: acgold7 Dec 16, 2011 01:23 PM

                  true. i never buy stock so I forget.

                2. re: magiesmom
                  greygarious RE: magiesmom Dec 16, 2011 02:03 PM

                  If you have a hock, it makes its own stock while the soup simmers. If you want to use chicken stock, you don't need a porky bone. I've used chicken stock when I have only a leftover scrap of ham but no bone. In that instance, I cube the ham and add it to the pot at the very end.

                  1. re: greygarious
                    magiesmom RE: greygarious Dec 16, 2011 02:59 PM

                    yeah, i get that's what you think. i was offering a different opinion. I think the chicken stock
                    adds something.

                    1. re: magiesmom
                      Hank Hanover RE: magiesmom Dec 16, 2011 05:22 PM

                      I was thinking of the low sodium canned stuff. Besides, maybe half stock half water would be more appropriate.

                      I was also describing a very, very rich version. My version would be just as good with just cubed ham thrown in the last 20 minutes.

                      1. re: magiesmom
                        acgold7 RE: magiesmom Dec 16, 2011 11:34 PM

                        I like using both as well. The flavors are different and I like how they combine.

                        Sometimes I'll use a smoked stock I make from ham or smoked Turkey bones. It's also great for gumbos, jambalayas, etc. I can the stuff and always have a few quarts on the shelf.

                  2. re: greygarious
                    lulumoolah RE: greygarious Dec 18, 2011 01:21 PM

                    Hmm, I've made it both with chicken stock and without and I didn't think using chicken stock made my soup saltier. If it does taste salty, a little of water can correct it without detracting from the taste or texture. As others have noted, once the soup cools, it does become thicker, sometimes too thick for my taste so I usually do add a little of water to thin the soup out.

                    1. re: lulumoolah
                      Hank Hanover RE: lulumoolah Dec 18, 2011 02:41 PM

                      I want ham hocks and beans to be thick and even thicker when it is cold. It thins back out when heated. In fact, I usually take a 1/2 cup of the beans and whir them with a stick blender and put them back in. I don't want bean soup. I want ham hocks and beans.

                      You should see my Turkey noodle soup that I have made from the Thanksgiving turkey carcass, in the refrigerator. The broth jells back up and you have to cut a chunk off and put it your bowl.

                  3. butzy RE: wildcat2012 Dec 16, 2011 11:50 PM

                    I make a split pea soup with either ham hock or just plain pork chops, the similarity being that they both have bones in them and thus make a good stock.
                    The other ingredients I use are: lots of celery and the celery bulb if I can find it (is that celeriac in English?), lots of leek, bay leaves, black peppercorn, some onions but that's mainly because the leek and celery here are very expensive.
                    So far, it's basically a fairly traditional dutch pea soup.
                    I tend to add a bit of soy and chili powder for a deeper flavour

                    2 Replies
                    1. re: butzy
                      magiesmom RE: butzy Dec 18, 2011 02:39 PM

                      yes, celeriac.I love to add that too, when it is available here.

                      1. re: magiesmom
                        Puffin3 RE: magiesmom Jun 30, 2014 08:13 AM

                        I use yellow lentils, yellow bell peppers/ham hock, home made chicken stock. I always use celeriacs but the ones I get around here are always dry and very woody so I must steam the cubed celeriacs separately then stick blend with a bit of stock then pass through a sieve. It's a pain but it's surprising how many sharp little woody fibers the sieve removes. I then add this to the soup. I usually make three gallons at a time to freeze in Zip locks and to give to my kids.

                    2. r
                      ricepad RE: wildcat2012 Dec 18, 2011 09:42 PM

                      Make sure you sort through the peas before you add them to the pot. Every now and then, I find a small stone or some other non-pea in the bag. Not fun to crunch down on a pebble!

                      1. blue room RE: wildcat2012 Dec 19, 2011 09:17 AM

                        At this very moment simmering (Emeril Lagasse recipe) Ham and Split Pea --
                        I was *shocked* that it says to drain the hock and then use plain water for the soup --
                        I wasn't about to waste the ham broth, and am using it instead of water. The ham hock was from a 1/2 pig we bought in the spring and the broth is pleasantly mildly salty.
                        Is there any reason at all *not* to use the ham cooking water?

                        4 Replies
                        1. re: blue room
                          greygarious RE: blue room Dec 19, 2011 10:14 AM

                          That would indeed be a waste. I suspect the reason the recipe calls for tossing the broth is that the strength of the broth may vary quite a bit depending on the seasonings and smoke. IMO, anyone who can't deal with adjusting seasonings accordingly should stick to a can of Progresso or Campbell's. Not having cable, I have never paid much attention to Emeril Lagasse. If this is typical of his cookbooks, I haven't missed much.

                          1. re: greygarious
                            blue room RE: greygarious Dec 19, 2011 11:10 AM

                            Oh he's usually quite good -- probably just his Food Network recipe-writer-downer/transcriber intern people that caused the error.

                          2. re: blue room
                            wildcat2012 RE: blue room Dec 19, 2011 11:18 AM

                            can i use frozen peas

                            1. re: wildcat2012
                              blue room RE: wildcat2012 Dec 19, 2011 11:39 AM

                              You can make soup with frozen peas and add ham (here's a recipe http://www.foodnetwork.com/recipes/in...
                              but it won't be the same as split pea soup. Just as good maybe, but different.

                          3. iL Divo RE: wildcat2012 Jul 1, 2014 01:48 PM

                            I love 9adore actually) split pea soup.
                            I'm not a lover of ham in it myself.
                            I love Anderson's restaurant where they offer a wild variety of additives to add to your bowl of soup.
                            sorry I can't offer a recipe, I just saw the topic and thought, hum, if it wasn't so hot right now, I'd do it tonight for dinner as hubby loves it too............

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