2555. SPLIT PEA SOUP with BACON, HAM HOCK and SPARE RIBS

yields twelve servings


4 oz. (1/2 cup) slab bacon, finely diced
1 slab of pork spare ribs, cut into individual pieces
1 small carrot, finely diced
1 red onion, finely diced
1 celery stalk, finely diced
1 tablespoon Kosher salt, or more to taste
1 lb. split peas (1 1/3 cups)
1 garlic clove, minced
1 bay leaf
1 tablespoon fresh thyme leaves
1 smoked ham hock
1 teaspoon cayenne pepper
1 teaspoon freshly cracked black pepper
crusty bread for serving

Sauté bacon in a 6-quart Dutch oven over med-low heat until the fat has rendered and it's cooked, 5-10 mins. Remove the bacon to a plate with a slotted spoon, increase the heat under the pot to medium, and add the ribs. Brown on both sides, 3 minutes per side. Remove the ribs to a plate and set aside. Add the carrot, onion, celery, and salt and sweat the vegetables for about 3 minutes. Add the split peas, garlic, bay leaf, thyme (sprigs tied together to be removed later), ham hock, cayenne pepper, black pepper, the ribs, and 2 1/2 quarts water. Simmer, skimming the foam that will rise to the surface as the water comes up to heat, until the peas and spare ribs are tender, 2-3 hours. Discard the bay leaf and thyme sprigs. Remove the hock from the soup. When it's cool enough to handle, pick the meat off it and add it back to the soup (discard the bone). To serve, divide the ribs among bowls and ladle the soup over them.  Eat with abundant, crusty bread.


bacon recipe courtesy of: Michael Symons, The Chew, ABC-TV

2431. PEA SOUP with BACON and FOIE GRAS

makes 6 servings


2 cups dried whole yellow peas
1 medium onion, chopped
1 medium carrot, cut into 1/3" dice
1 celery stalk, cut into 1/3" dice
4 ounces slab bacon, cut into 1/3" dice
Kosher salt and freshly ground black pepper
3 ounces raw duck or goose foie gras, cleaned, cut into 3/4" cubes (optional)
olive oil

Place peas in a large pot; add cold water to cover by 2". Let soak overnight.

Drain peas; return to pot. Add onion, carrot, celery, and bacon. Add water to cover ingredients by 2". Bring to a boil over medium-low heat, stirring often. Continue cooking at a very low simmer, stirring every 15 minutes and occasionally skimming foam from the surface, until peas are almost tender, 2–3 hours (time will vary depending on age of peas). Season with salt. Simmer until peas are very tender, 15-45 minutes longer. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and chill. Return to a simmer before continuing.

Season foie gras cubes, if using, with salt; divide among warmed bowls. Ladle hot soup over cubes and let stand until foie gras is warmed through, about 2 minutes. Drizzle with oil; sprinkle with pepper.


bacon recipe courtesy of: Martin Picard, Bon Appétit, January 2012

2035. SPLIT PEA SOUP with BACON and ROSEMARY

makes 4 to 6 servings


4 bacon slices, chopped
1 small onion, chopped
1 medium leek (white and pale green parts only), sliced
1 large carrot, peeled, chopped
2 garlic cloves, minced
4 14 1/2-ounce cans low-salt chicken broth
1 1/4 cups green split peas, rinsed
2 bay leaves
1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried, crumbled

Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.


bacon recipe courtesy of: Mary Klonowski, Bon Appétit, September 2000

1135. BACON and GREEN PEAS PORRIDGE

4 slices of bacon
3/4 cup onions, chopped
2 cans (11 oz each) condensed green pea soup
4 cups water
1 1/3 cups minute rice
3/4 teaspoon salt

Cut the Bacon into small pieces and cook in a saucepan until crisp. Remove excess oil by placing the Bacon tidbits on absorbent paper towels. Set aside. Cook onions in the same saucepan and stir until lightly browned. Pour in the soup and water. Mix well. Let the mixture boil. Lower heat and add rice, salt and Bacon. Stir well and cover. Remove from heat and wait for 5 minutes to allow the rice to cook in the remaining heat before serving.


courtesy of: Recipes Wiki

1093. ENGLISH PEA SOUP with MINTED CREME FRAICHE, PEEKYTOE CRAB and JULIENNED BACON

yields 1 serving


English Pea Soup:
2 tablespoons unsalted butter
1 small yellow onion, diced
1 leek, cleaned and diced
1 rib celery, diced
1 small russet potato, peeled and diced
3 ½ cups light chicken stock or water
bouquet of thyme, parsley and bay leaf
1 pound English peas
¼ cup heavy cream

To Assemble and Serve:
6 tablespoons creme fraiche
2 teaspoons chopped mint
6 ounces peekytoe crab meat
6 ounces julienned bacon, crisped in a pan

For the Soup: Melt the butter in a large pot over medium heat and add the onion, leek and celery. Sweat the vegetables for about 15 minutes (do not cook to the point of caramelization). Add the potato, water or stock, herb bouquet and a pinch of salt, then cover pot and bring to a boil. Reduce boil to a simmer and continue cooking until the potatoes are tender. Add the peas and continue to cook for another 10 minutes until tender, the remove from heat and add the cream. Puree soup in batches in a blender and then pass through a chinois or strainer.

To Assemble and Serve: Mix together the creme fraiche and mint. Divide the soup between six warmed soup bowls, float a dollop of creme fraiche in the middle of each one, and garnish with crab and bacon.


courtesy of: Chef Hugh Acheson, Five and Ten, 1653 South Lumpkin Street, Athens, Georgia 30606, (706) 546-7300

801. CAULIFLOWER, BACON and SPLIT PEA SOUP

serves 4

1 250 gram packet dried yellow split peas
1 175 gram packet lean bacon, fat trimmed, chopped
2 teaspoon ground coriander
5 cups chicken stock
1 brown onion, chopped
1 garlic clove, crushed
1/2 medium cauliflower, cut into small florets
300 grams extra creamy natural yoghurt
1 teaspoon ground cumin
1/4 cup chopped fresh chives
Ground black pepper, to taste

Place the split peas in a large bowl and cover with plenty of cold water. Cover and set aside for 6 hours to soak.

Cook the bacon in a large saucepan over medium heat, stirring often, for 5 minutes or until golden. Add the coriander and cook, stirring, for 30 seconds or until aromatic.

Drain the split peas and add to the pan with the stock, onion and garlic. Bring to the boil over high heat, then reduce heat to medium-low. Cover and cook for 30 minutes or until the split peas are tender.

Add cauliflower to pan and cook, covered, for 15 minutes or until the cauliflower is tender.

Meanwhile, combine 1/3 of the yoghurt, the cumin and 1 tbs of the chives in a small bowl.

Remove the soup from the heat, taste and season with pepper. Stir the remaining yoghurt into the soup until just combined. Ladle the soup into serving bowls, sprinkle with the remaining chives and top with a dollop of the yoghurt mixture.
Notes & tips


courtesy of: Australian Good Taste, June 2000, p.89

503. FRESH PEA SOUP with BACON and MINT

Servings: 6


1 lb green Peas, freshly shelled
2 tablespoons Butter
1 Medium-sized onion, chopped
1 Head iceberg lettuce/chopped
1 Sprig mint, chopped
1 Sprig parsley, chopped
3 Strips bacon, chopped
2 1/2 cups Ham stock
Salt and pepper
Chopped parsley & mint for garnish

After shelling the peas, save the pods, wash them and put them to boil in the ham stock while preparing the soup. Heat the butter in a large saucepan and soften the onion in it, then add the lettuce, mint and parsley. De-rind and chop the bacon. Fry it for about 2 minutes, turning it from time to time; add to the saucepan with the peas, salt, pepper and a small amount of sugar. Strain the stock and add. Bring to the boil, stirring, then simmer for about half an hour until the peas are quite soft. Sieve or liquidize, taste for seasonings and add a little milk or cream if needed (but not too much, for the fresh flavor must be preserved). Garnish with chopped parsley or mint.


courtesy of: CelticTV, Unlimited Ventures Corp., William A. Phillips, 7 Sterling Place, Edgewater, New Jersey, 07020, (201)-491-4055