Recipe of Super Quick Homemade Split Pea Soup (Chef Tina Jean)

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Steps to Prepare Super Quick Homemade Split Pea Soup (Chef Tina Jean). It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Split Pea Soup (Chef Tina Jean), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Split Pea Soup (Chef Tina Jean) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Split Pea Soup (Chef Tina Jean) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Split Pea Soup (Chef Tina Jean) estimated approx 90 mins.

To get started with this particular recipe, we have to prepare a few components. You can have Split Pea Soup (Chef Tina Jean) using 16 ingredients and 7 steps. Here is how you cook it.

Simple comfort soup perfect for those cold winter evenings!

Ingredients and spices that need to be Make ready to make Split Pea Soup (Chef Tina Jean):

1. 1 pound bag split peas, washed and drained
2. 1 ham hock, smoked
3. 2 tablespoons extra-virgin olive oil (evoo)
4. 2 tablespoons unsalted butter
5. 1 cup yellow onion, diced small
6. 1/2 cup carrots, diced small
7. 1/2 cup celery, diced small
8. 1 1/2 tablespoons garlic, minced
9. 1 bay leaf
10. 1/2 teaspoon dried thyme
11. 1 inch piece parmesan rind
12. 4 cups chicken stock
13. 4 cups water
14. to taste salt and fresh cracked pepper
15. 1/8 cup half and half or heavy cream (optional)
16. 1/3 cup Boars Head Sweet Slice ham, sautéed and minced

Instructions to make to make Split Pea Soup (Chef Tina Jean)

1. Place butter and evoo in large stock pot and heat over medium heat.
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.
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.
4. In the meantime, mince the Boars Head ham and set aside.
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.
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.
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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