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Split Pea Soup ala Emeril Lagasse Recipe

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This recipe for Split Pea Soup ala Emeril Lagasse is from A Stewart-Gilbert Collaboration, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb dried split peas
1 ham hock
3 Tbsp butter
1 cup finely chopped onion
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 tsp minced garlic
1 lb ham, chopped
1 tsp salt
3/4 tsp pepper
1/4 tsp crushed red pepper flakes
2 tsp fresh thyme
8 cups water
1 bay leaf
Directions:
Directions:
Soak peas in water overnight. Drain. Simmer ham hock for one hour. Drain. Melt butter. Add onions, celery, and carrots and cook about 3 minutes, until soft. Add garlic and cook another 30 seconds. Add all ingredients in a big pot. Cook, stirring occasionally until peas are tender, about an hour. Remove the bay leaf and adjust seasonings.

When using Instant pot, there is no need to soak overnight. Follow the other directions and put everything in the IP. Cook on pressure 18 minutes. 15 minutes slow release. Season to taste and serve.nings to taste.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This comes from Rob Boehmer

 

 

 

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