Split Pea Soup Recipe with Pork Confit
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- เผยแพร่เมื่อ 10 ก.ค. 2024
- Put away grandma’s recipe because this homemade split pea soup loaded up with pork confit is hands down the best around.
Nothing more comforting than a classic soup like this one. It’s incredibly delicious and perfect for those cold winter days. This is a can’t miss recipe that your whole family will absolutely love.
Ingredients for this recipe:
For the Pork Confit:
• 1 large chopped yellow onion
• 10 galric cloves
• 10 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 2 pounds pork tenderloin
• 4 cups olive oil
• sea salt and pepper to taste
For the Soup:
• 1 tablespoon unsalted butter
• 1 peeled small diced yellow onion
• 4 peeled and medium diced carrots
• 4 stalks medium diced celery
• 4 finely minced cloves of garlic
• 3/4 cup chardonnay wine
• 2 cups peas
• 2 cups split peas
• 8 cups chicken stock
• 2 medium diced russet potatoes
• sea salt and pepper to taste
• optional crème fraiche for garnish
Serves 16
Prep Time: 15 minutes
Cook Time: 4 hours
Procedures:
1. Pork: Preheat the oven to 300°.
2. Add the onions, garlic, thyme, rosemary and bay leaf to a medium size sauce pot.
3. Next, each pork tenderloin in half and season well on all sides with salt and pepper and add it to the pot with the vegetables and herbs.
4. Add in oil and make sure the pork is submerged.
5. Cook in the oven for 4 hours.
6. Remove from the oven and add each pork tenderloin to a large frying pan over medium high heat until golden brown on each side, about 2-3 minutes per side.
7. Shred the pork using 2 forks. Note: Strain the confit fat and keep in the refrigerator for up to 1 month for other confit recipes.
8. Soup: With about 2 hours left in the cooking process of the pork confit add the butter to a large pot over medium heat along with the onions, carrots, celery and garlic and sweat for about 10 minutes or until the vegetables are slightly render.
9. Add in the peas, split peas and chicken stock and simmer over low heat for about 90 minutes or until the peas have broken down and the soup is thick.
10. With about 20 minutes left in the cooking process add the potatoes to the soup and cook until tender.
11. Finish by seasoning with salt and pepper and adding in the shredded pork.
12. Pour some into a bowl and add on optional crème fraiche garnish and serve.
CHEF NOTES:
• How to Reheat: Add the desired amount of soup to a small size pot and heat over low heat until the soup is hot. In addition, you can heat in a microwave safe bowl until hot.
• How to Store: Keep covered in the refrigerator for up to 5 days.
• How to Freeze: Keep covered in the refrigerator for up to 2 months. Thaw for 1 day in the refrigerator before reheating.
• Make Ahead: Make this soup and chill it up to 2 days before serving it. Reheat and adjust seasonings before serving.
• If you want the soup to be runnier you can blend it in a blender until it is smooth. Do this before adding in the pork.
• The confit fat when done being used is seasoned and delicious. Be sure to drain it of the vegetables and herbs and keep in the refrigerator for up to 1 month before using again to confit other meats such as beef or chicken. - แนวปฏิบัติและการใช้ชีวิต
Oh, my! Made this for dinner today; that confit is amazing! Guess I still prefer a smoked meat flavor in split pea soup, though. The confit will be great on a bun with sauce!
Yum. Perfect for this chilly weather. Thank you for sharing.
Yes!! Thanks for watching.
Bro!! This is incredible. I can’t wait to try it. Love your channel. Subscribed and committed to making the recipes. 👍🏻👍🏻
Thanks man, appreciate you!
This was wonderful, I did this last week!!
I love it Mr.P I am going to make it thank you so much may God Bless 🙏
Thank you
I've never seen anything like this!! So amazing! You're so inspiring!! I feel like I can do it!!
This is my favorite pea soup. Awesome showing chef!
Thank you
OMG I'm super excited and little intimated to try this but with the cold weather finally setting in seems like the perfect comfort soup to warm up and enjoy... Thank you for all the tips!
You got this, I promise!!!
Thank you for this amazing recipe looks fantastic ❤️❤️
Thanks for watching!
I love split pea I cannot wait to try this recipe!!! Thank you!!! Do something with celery I love celery, celery seed, and thyme!!!
Thanks for watching. I'll see what I can do, but I include it in quite a lot of stuff since it's in mirepoix.
It’s 90 degrees here in LA but this soup looks so delicious, yummy. Thanks Chef
Hah, stay cool
OMGAWD YESSSSSSS PLEASE LOOKS SOOOOOOO DELISH
I will not eat cooked peas .but love, love split pea and ham soup..!! Call me strange..Thanks Chef ..looks great. Making stuffed peppers in the crock pot..at work in MLK Day..or in other words ..children's dental cleaning hell day.. Ha !
Great recipe
Hey those types of things happen ya know? My friend hates cheese and loves pizza, go figure! Thanks for watching!
That looks INCREDIBLE! And your videos always look great. How big are the windows you have there?
Thanks for the kind words! I have 12 ft windows wrapped around about a 1/3 of my studio. They all have shears on them. You can see pics at www.bpmvc.com/bpmvc-studio
@@ChefBillyParisi your website is awesome...and you worked with "The Stay at Home Chef"? Wowzerz!
Split Pea soup was never my favorite especially after the EXORCIST MOVIE!!! Although if Linda Blair had your soup, she would have been saved🤣😂. Looks delicious!😋👩🏽🍳🍷♥️... Thanks Billy!!
That's so funny you said that because while I was making this that's all I could think about lol. Thanks for watching!
Wooooooooow
It’s a good one!
Billy I do not eat pork, not for any particular reason, I just dont... but I still watch your recipes bc there's always something interesting & important to learn, thank you! I have a request: Could you make a 'Pollo alla Romana' please, per favore 🙏 I saw this recipe in an Italian cook book (can't remember which one though :( and was very astonished bc my mom used to make this dish, I didn't even know it was a Roman recipe, but no wonder with her Italian roots. I've tried to find an original or similar one, but so far not much success... and also checked your blog but you don't have it (yet) 😊 Thank you and have a nice weekend
Thanks for watching, and I’ll see what I can do about that recipe ;-)
@@ChefBillyParisi thank you Billy
Oh my good gosh Chef, split pea is my favorite soup next to a good clam chowder and this just looks amazing. I’ve always wanted to learn how to confit stuff, in fact I just recently learned that when you roast garlic in foil with S&P and EVOO that is confiting is that true? Do you have a vid that deals with just confit? I’d love to learn more. Thanks Chef. This is definitely saved. 👏👏👏👏👏👏👏👏👏
You'll love this soup. Yes that could be a form of confiting. This is the only video I have, but if I were to do one by itself it would look just like this.
Chef Billy Parisi Thank You Chef.
what do you do with the extra oil mix? I'm making the soup right now
Thanks Chef Billy -- This is really amazing. Wondering what your thoughts are on 50/50 pork loin/pork belly to ramp up the pork fat in the confit -- instead of 100% olive oil?
Delicious!
Billy, what would be good to use instead of pork (I don't eat pork)? What is "creme fraiche"? (sour cream?) Thanks!
My pork came out really dry, should I confit it for 2 or 3 hours next time? Any suggestions?
If you're going to cook with dried pulses including lentils or split peas, you can't add anything acidic including wine as the acid will react with the skin and prevent it from tenderisation. Nevertheless the split pea soup is one of my favourite soups.
By the way, the frozen or fresh peas should be left just prior to serving as we don't want to wipe the freshness during the cooking.
Do you use Extra Virgin or just Pure Olive Oil for the confit?
Pure
@@ChefBillyParisi Thanks
@@Doone226 welcome!
I always make mine with pork because I don't like the taste of ham in anything but sandwiches 🙈
That's very thick for soup 🤔
Tried this but 4 hours destroyed the meat and turned the seasoning to charcoal. Keep and eye on that pork don't just trust 4 hours.
Your oven had to be way too high