Ham and Split Pea Soup (Emeril Lagasse)
- Ready In:
- 1hr 40mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 1 lb dried split peas
- 1 ham hock
- 3 tablespoons unsalted butter
- 1 cup yellow onion, finely chopped
- 1⁄2 cup celery, finely chopped
- 1⁄2 cup carrot, finely chopped
- 2 teaspoons garlic, minced
- 1 lb ham, chopped
- 1 teaspoon salt
- 3⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon crushed red pepper flakes
- 8 cups water
- 1 bay leaf
- 2 teaspoons fresh thyme
-
Parmesan Truffled Potato Chips
- 2 lbs Red Bliss potatoes (scrubbed well and patted dry, skins left on)
- 4 cups vegetable oil (for frying)
- 1⁄4 cup parmesan cheese, grated
- 1 tablespoon truffle oil
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
directions
- Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
- Score the ham hock. Place in a pot, covered with water and bring to a boil. Reduce heat and let simmer 1 hour. Drain and set aside.
- In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and the carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Add the ham hock and the ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bayleaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour (add more water as needed, if the soup becomes too thick or dry).
- Remove the bay leaf and discard. Adjust the seasoning to taste, and serve immediately with Parmesan Truffled Chips on top.
-
Parmesan Truffled Potato Chips:
- Heat the oil in a large, heavy pot to between 340 and 350 degrees.
- Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.