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Split Pea Soup (chef Tina Jean) Recipe

Split Pea Soup (Chef Tina Jean) Recipe
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Category : Soup
Cooking Time : 90 minutes
Serving : 6
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Prepare the ingredients before making Split Pea Soup (Chef Tina Jean) in your home. Then, follow these steps below to serve Split Pea Soup (Chef Tina Jean) for your family or friends.

Ingredients: Split Pea Soup (Chef Tina Jean)

  • 1 pound bag split peas, washed and drained
  • 1 ham hock, smoked
  • 2 tablespoons extra-virgin olive oil (evoo)
  • 2 tablespoons unsalted butter
  • 1 cup yellow onion, diced small
  • 1/2 cup carrots, diced small
  • 1/2 cup celery, diced small
  • 1 1/2 tablespoons garlic, minced
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 inch piece parmesan rind
  • 4 cups chicken stock
  • 4 cups water
  • to taste salt and fresh cracked pepper
  • 1/8 cup half and half or heavy cream (optional)
  • 1/3 cup Boars Head Sweet Slice ham, sautéed and minced

How to Make Split Pea Soup (Chef Tina Jean)

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Split Pea Soup (Chef Tina Jean) in your home by yourself.

    Step 1
  • Place butter and evoo in large stock pot and heat over medium heat.
  • Step 2
  • Once butter has melted in the oil add onions, carrots and celery. Cook until veggies have softened, approximately 2 to 3 minutes. Add garlic, bay leaf, dried thyme and cook just until fragrant; 20 to 30 seconds. Season with a couple sprinkles of salt and pepper.
  • Step 3
  • Add ham hock, parmesan rind, chicken stock and water. Bring to a boil over high heat and then immediately reduce to low. Cover with lid and simmer for 1 hour or until peas have softened.
  • Step 4
  • In the meantime, mince the Boars Head ham and set aside.
  • Step 5
  • Once the peas have softened add the minced ham and finish soup with half and half or heavy cream, if desired. Taste for salt and pepper and adjust seasoning as necessary.
  • Step 6
  • Remove parmesan rind, bay leaf and ham hock before serving. You can also allow the ham hock to cool and remove any bits of meat that are remaining. Mince and fry in a small amount of olive oil to crisp. Then use this as a garnish to serve atop the soup.
  • Step 7
  • Tip: You can also make parmesan rinds to serve with your soup. Preheat your oven to 350 degrees Fahrenheit. Prepare a cookie sheet with parchment paper (or a silpat which works best). Grate parmesan on a microplane grater. Place 2 tablespoon amounts of parmesan on the silpat leaving two inch space in between each mound. Bake until parmesan has melted and turns medium golden brown. Remove and allow to cool before removing from pan.
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