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<blockquote data-quote="Weathergeek" data-source="post: 36236" data-attributes="member: 77">Bumpity bump. Here is what I made last night and turned out incredible. Split pea with all the fixins was on the menu. Best soup I ever made. Here ya go.<a href="http://www.foodnetwork.com/recipes/emeril-lagasse/ham-and-split-pea-soup-recipe/index.html" target="_blank">http://www.foodnetwork.com/recipes/emeril-lagasse/ham-and-split-pea-soup-recipe/index.html</a>Here were my ingredient changes:Used Chix stock instead of water and no Smithfield ham. Also 1lb. of&nbsp; thick cut bacon was added and two cans of sweet peas.I started by boiling the stock with the dried split peas 2 bay leaves&nbsp; and ham hock in it as well. My ham hock probably had 6-8 oz. of meat on&nbsp; it still. Whilst that was happening, I sauteed my mira pois and all of&nbsp; the seasonings in 1/2 stick of butter then added that to the boil. Next I&nbsp; cooked the bacon till medjum and put it in the food processor and&nbsp; pulsed a few times. Half of the bacon went into the boil, second half&nbsp; was saved for topping on the soup at the end. Then I opened the canned&nbsp; peas. Liquid from one can went into the boil, liquid from the other can&nbsp; and all of the peas from both went into the processor. Made this into a&nbsp; mush and then it went into the boil also. Total cooking time from start&nbsp; to finish was about three hours or a bit more. A bit of fresh onions,&nbsp; sharp cheddar and the reserved bacon topped it off.I should tell you that after the initial boil, it was lowered to medjum&nbsp; low heat for the simmer.Yummie, yummie.</blockquote>

[QUOTE="Weathergeek, post: 36236, member: 77"] Bumpity bump. Here is what I made last night and turned out incredible. Split pea with all the fixins was on the menu. Best soup I ever made. Here ya go. [U][URL]http://www.foodnetwork.com/recipes/emeril-lagasse/ham-and-split-pea-soup-recipe/index.html[/URL][/U] Here were my ingredient changes: Used Chix stock instead of water and no Smithfield ham. Also 1lb. of thick cut bacon was added and two cans of sweet peas. I started by boiling the stock with the dried split peas 2 bay leaves and ham hock in it as well. My ham hock probably had 6-8 oz. of meat on it still. Whilst that was happening, I sauteed my mira pois and all of the seasonings in 1/2 stick of butter then added that to the boil. Next I cooked the bacon till medjum and put it in the food processor and pulsed a few times. Half of the bacon went into the boil, second half was saved for topping on the soup at the end. Then I opened the canned peas. Liquid from one can went into the boil, liquid from the other can and all of the peas from both went into the processor. Made this into a mush and then it went into the boil also. Total cooking time from start to finish was about three hours or a bit more. A bit of fresh onions, sharp cheddar and the reserved bacon topped it off. I should tell you that after the initial boil, it was lowered to medjum low heat for the simmer. Yummie, yummie. [/QUOTE]

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