emeril split pea soup with ham hock

Add the onions. Season with salt, pepper, crushed red pepper. Saute for 2 minutes. Add the garlic, bay leaf, and split peas and cook, stirring, for 1 minute. Add the broth and bring to a boil.

a bowl filled with beans and greens on top of a wooden table

Split Pea soup is one of my favorites!

Split Pea Soup recipe from Emeril Lagasse via Food Network Crockpot

Directions. In a large soup pot over medium-high heat, heat the olive oil. Add the onions, salt, black pepper and red pepper flakes and cook, stirring for 2 minutes. Add the garlic, bay leaf and split peas and cook, stirring for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until.

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Add the garlic and cook, stirring, for 30 seconds. Add the ham hock and 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 chicken stock (or water), the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour.

Emeril Lagasse's Split Pea Soup Spicy Sweet and Petite Recipes

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.

Emeril Lagasse's Smoked Sausage and Black Eyed Peas Cooker Recipes

Directions. In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves, and ham hocks; season with salt and pepper. Cover and cook on high until split peas are creamy, 6 hours, stirring occasionally. Remove ham hocks from pot.

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Add the stock, peas and ham hock. Bring to a fast boil, then reduce to a simmer. Cook for 1 hour or until the peas are tender. Remove the ham hock and dice the meat. Set aside. Whisk in small amounts of the heavy cream to prevent from breaking and simmer for 2 minutes. With a hand held blender puree the soup until smooth.

Pumpkin Soup with Sage and Sweet Italian Sausage recipe from Emeril

Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally.

BlackEyed Pea Salad Recipe Black eyed pea salad, Pea salad

Instructions. Heat the oil over medium heat in a large soup pot. Add the onions and season with salt and pepper. Once the onions have softened add the garlic, bay leaf, split peas and cook, stirring, for 1 minute. Add the broth/stock and bring to a boil, then reduce the heat to medium-low.

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Reduce heat and let simmer for 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 carrots and.

BlackEyed Pea Soup with Ham Hocks and Creme Fraiche Recipe Pea and

Heat a Dutch oven over medium-high heat and add the olive oil. Once hot, add the onions, bell peppers and celery to the pan and cook until softened, 4 to 5 minutes. Add the garlic to the pan and.

Tortilla Soup Emeril Lagasse Food Network Chicken tortilla soup

Directions. In a soup pot, cook bacon until crispy, remove to paper towels to drain, and reserve for garnish. Add oil and flour to pot and cook for 3 minutes, stirring. Add leeks and cook 3.

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Instructions: Heat the olive oil in a large soup pot, over medium-high heat. Add the onions, red pepper flakes, salt, and black pepper. Saute and stir for about two minutes. Add the bay leaf, garlic, and split peas and continue to saute. Stir for about a minute.

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Cook until the peas are creamy, stirring occasionally, about six hours on low. Remove the lid and stir using a wooden spoon. Mash the peas with the back of the spoon and adjust seasoning if.

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Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour,. Drain and set aside. In a large pot, melt the butter over medium-high heat.