Fast approaching the new year...FINALLY! With two holidays in such a short period of time there are bound to be leftovers. Am I right? Indeed we had leftovers from both Christmas Eve and Christmas Day at this point. No turkey in this house this year, but we did have hamand roasted duck. I raced to Pinterest as usual and the results were both quick and easy – Classic Split Pea Soup and Duck, Duck Soup. Both were great for the cooler days this holiday season.
- Classic Split Pea Soup
1 medium yellow onion, diced
2 tablespoons vegetable oil
2 ribs of celery, diced
3 medium carrots, peeled and roughly chopped
1 to 1-1/2 cups diced ham
4 cups low-sodium chicken broth
2 to 3 cups water
1 lb (about 2-1/4 cups) dried split peas (I used a jar of cooked white beans)
1 bay leaf
Salt and freshly ground black pepper
Heat the vegetable oil in a large pot over medium heat. Add the onion and celery and sauté until soft, 4 to 5 minutes.
Add the carrots, ham bone, diced ham, split peas, chicken broth, 2 cups of water and bay leaf to the pot.
Bring the soup mixture to a slow simmer and cover, leaving the lid slightly askew.
Cook, stirring occasionally, until the peas have broken down completely and the soup has thickened, 50 to 60 minutes.
Remove and discard the ham bone and bay leaf.
Stir the soup to blend thoroughly and if necessary, add more water until the thickness of the soup is to your liking.
Season to taste with salt and pepper and ladle into bowls for serving.
2. Rachel Ray’s Duck Duck SouP
Bones from cooked duck
1-quart chicken broth
2 cloves garlic, crushed
4 slices ginger
3/4-pound bok choy, sliced OR spinach
1 1/4 cups shredded duck meat
1 1/2 cups cooked rice
1 scallion, sliced
In medium pot, simmer bones, broth, 1 cup water; garlic and ginger for 25 minutes; strain. Remove any residual meat from the bones. Return to pot with remaining ingredients; simmer 5 minutes.