Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, split pea soup (chef tina jean). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Split Pea Soup (Chef Tina Jean) is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Split Pea Soup (Chef Tina Jean) is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook split pea soup (chef tina jean) using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Split Pea Soup (Chef Tina Jean):

1. Take 1 pound bag split peas, washed and drained
2. Make ready 1 ham hock, smoked
3. Take 2 tablespoons extra-virgin olive oil (evoo)
4. Make ready 2 tablespoons unsalted butter
5. Take 1 cup yellow onion, diced small
6. Prepare 1/2 cup carrots, diced small
7. Prepare 1/2 cup celery, diced small
8. Take 1 1/2 tablespoons garlic, minced
9. Get 1 bay leaf
10. Prepare 1/2 teaspoon dried thyme
11. Get 1 inch piece parmesan rind
12. Take 4 cups chicken stock
13. Get 4 cups water
14. Get to taste salt and fresh cracked pepper
15. Take 1/8 cup half and half or heavy cream (optional)
16. Get 1/3 cup Boars Head Sweet Slice ham, sautéed and minced

Steps to make 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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