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This award-winning split pea soup gets its smoky richness from ham shanks with a contrasting sweetness from carrots and fresh peas.
In a large stockpot, bring chicken stock to a boil and add carrots, split peas and ham shanks. Reduce heat and simmer 45 minutes, covered.
While peas are simmering, in a large skillet over medium heat, sauté salt pork until crisp. Then add celery, onion and green onion, cooking until onion is golden. When done, remove from heat.
After 45 minutes, remove carrots the peas and shanks and discard them. Add the sautéed salt pork mixture, parsley, rosemary, pepper, and bay leaf. Mix well. Bring back to a boil, then reduce heat and simmer for 2 hours, covered.
When done, remove from the heat. Remove shanks from pot and allow them to cool. Chop the shank meat, and add meat back into the pot along with the ¾ cup gouda and petite peas, if using. If soup seems too thick at this point, stir in a little water. Put it back on the heat, bring back to a boil, then reduce heat and simmer for another 30 minutes, covered.
While soup is finishing, make the crostini.
Preheat your oven to broil. Slice baguette into ½ inch slices on the diagonal. Arrange bread slices on a non-stick baking sheet and broil until they just start to turn golden. Remove from oven and cool for a few minutes.
Rub the clobes of garlic on the browned side of the bread slices and turn the slices over. Place enough of the remaining gouda on the un-toasted side to cover, about 1-2 teaspoons. Return to the broiler and cook until cheese is bubbly and golden. Set aside.
Serve soup immediately with crostini as a garnish.
Perfect rainy day soup and quick enough for mid-week supper! Great as a first course or as an entree with a nice spring mix salad and some wonderful crusty bread. And don’t forget about the rest of the bottle of white wine.
I found this copycat recipe online—it really does taste remarkably similar to Wendy’s Chili, only it’s a bit heartier than what I usually get when I hit my local drive-thru. Be warned, this recipe makes a ton—it’ll fill a 5 1/2-quart Dutch oven almost to the rim. Add cheese or sour cream if you like, but they’re really not needed here.
Collards, black-eyed peas and smoky bacon make this delicious take on Hopping John soup.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!