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Split Pea Soup (Chef Tina Jean)

Split Pea Soup (Chef Tina Jean)

Buyzyban.info - The recipes we provide here are the most popular foods in 2018. And for those of you who are confused to find cooking creations for your family dish, maybe this recipe is right for you. Creative cuisine and new innovations can also be applied to this Italian Chicken Vegetable Bean Soup. I am try to show Italian Chicken Vegetable Bean Soup culinary art which is a creation from an international cook for you. For that, you can try it yourself by imitating how to cook the following italian chicken vegetable bean soup. Here they use ingredients that are leisurely to come by and even available in various shop. How to procedure this Italian Chicken Vegetable Bean Soup has been provided here completely and is very easy to learn.

How to cook Italian Chicken Vegetable Bean Soup 2018

Below is a very helpful recipe for you :

Split Pea Soup (Chef Tina Jean)

By: Tina Jean via Cookpad.com

Ingredients of 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

Method for "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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