Cheese And Split Pea Soup: A Perfect Pairing

Split pea soup is a hearty, creamy dish that is perfect for warming you up on a cold day. While it is a simple soup, it is packed with flavour, and there are many ways to elevate it. One way to do this is by adding cheese. But what type of cheese goes well with split pea soup?

Split pea soup with bacon and white cheddar grilled cheese

Split pea soup is a hearty, creamy, and comforting dish. It is a great way to use up leftover ham and bacon from the holidays. The soup is often served with bread, such as Parker House Rolls, or a crisp green salad.

When it comes to cheese, there are several options that pair well with split pea soup. Some recipes call for cream cheese, which adds a creamy texture to the soup. Other recipes incorporate cheddar cheese, such as sharp white cheddar, which can be melted on top of the soup or used in a grilled cheese sandwich served on the side. For a more indulgent option, thick and creamy nacho cheese sauce can be stirred into the soup for an extra cheesy kick.

Ingredients:

• 1 pound dried split peas, soaked overnight
• 1 tablespoon extra-virgin olive oil
• 10 ounces bacon strips, diced
• 1 yellow onion, roughly chopped
• 3 tablespoons fresh marjoram leaves
• 10 cups chicken stock
• 4 ounces baby spinach
• 2 1/2 tablespoons kosher salt
• Sour cream, for garnish
• Marjoram leaves, for garnish
• 1/2 stick unsalted butter
• 8 slices sourdough bread
• 8 slices sharp white cheddar cheese
• Pinch of kosher salt

Instructions:

For the soup:

• Soak the split peas in water for 2 hours or overnight to reduce the cook time. If you don't soak them, you'll need to cook the soup for an additional 30 to 40 minutes.
• Heat the olive oil in a large pot over medium heat.
• Add the diced bacon and cook until crispy and brown. Remove the bacon with a slotted spoon and drain the drippings, leaving about 1/4 cup in the pot.
• Return the pot to medium heat and add the onions, garlic, and marjoram leaves. Cook until translucent, about 2 minutes.
• Add the split peas, stock, and milk. Simmer until the peas start to fall apart, which should take around 20 minutes.
• Transfer half of the peas and cooking liquid to a blender, along with half of the spinach. Puree until smooth, adding more liquid if needed. Repeat this step for the remaining soup.
• Combine the pureed batches and season with salt and lemon juice.
• Garnish with bacon bits, sour cream, and fresh marjoram before serving.

For the grilled cheese:

• Crush garlic cloves and place them in a small microwave-safe bowl with the butter. Microwave on high for about 30 seconds until the butter is melted.
• Brush the garlic butter onto the top and bottom slices of bread for each sandwich.
• Flip the bread over and spread mayonnaise on each side.
• Place two slices of sharp white cheddar cheese on half of the bread slices.
• Toast the sandwiches in a saute pan or skillet over medium heat until evenly browned, about 1 to 1.5 minutes per side.
• Sprinkle with a pinch of salt, cut in half, and serve hot with the soup.

Creamy split pea soup with ham and cream cheese

Split pea soup is a hearty, flavorful, and comforting dish that is perfect for cold winter days. The addition of ham and cheese takes this soup to the next level, making it a delicious and satisfying meal. Here is a recipe for Creamy Split Pea Soup with Ham and Cream Cheese that serves 5 people.

Ingredients:

• 2 1/2 cups dried split peas
• 1/2 cup chopped shallots
• 1/2 cup chopped carrots
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon ground black pepper
• 1 (8-ounce) package cream cheese
• Water
• Ham bone
• Bay leaf
• Salt to taste

Instructions:

Place the split peas, water, ham bone, shallots, carrots, celery leaves, bay leaf, salt, garlic, and pepper in a large pot. Heat the mixture until it almost reaches a boil. Then, reduce the heat, cover the pot, and let it simmer for about 1 1/2 hours, or until the peas are tender.

Remove the ham bone and bay leaf from the pot. Cut the meat from the bone into small pieces and set it aside. Cut the cream cheese into cubes and blend it with the soup in small batches using a blender or food processor.

Finally, add the diced ham back into the soup and reheat it. Taste the soup and adjust the seasonings as needed.

Tips and Variations:

• For a thicker soup, puree the soup using a food processor or immersion blender.
• If you want a chunkier soup, you can add more vegetables like celery or potatoes.
• To infuse a smoky flavor, add some smoked paprika or liquid smoke.
• For a vegetarian version, omit the ham and use vegetable stock instead of chicken stock.
• This soup can be made ahead and stored in the refrigerator for up to a week or frozen for up to 3 months.

Enjoy your creamy and cheesy split pea soup! It's a perfect comfort food for chilly days and a great way to use leftover ham.

Split pea soup with nacho cheese sauce

Split pea soup is a hearty meal, often made with ham and vegetables. It is a great way to use up leftover ham from the holidays. This recipe adds a twist to the classic split pea soup by including nacho cheese sauce.

Ingredients

• 1 small yellow onion
• 2 cups green split peas
• 1 teaspoon liquid smoke
• 1/8 teaspoon ground black pepper
• 1 cup Thick & Creamy Nacho Cheese Sauce
• Water
• Basil
• Bay leaf
• Carrot
• Celery
• Garlic
• Marjoram
• Sea salt

Instructions

Place all the ingredients, except the nacho cheese sauce, in the inner pot. Cover all ingredients with enough water to have 1 inch of water standing over all the ingredients. Secure the lid and set the steam release handle to "Sealing". Press "Manual" and adjust the cooking time to 10 minutes.

Once the cooking time is complete, cancel the "Keep Warm" mode and wait 10 minutes for the pressure to go down. Release the remaining pressure and remove the lid. Use an immersion blender to puree the soup. Stir in the Thick & Creamy Nacho Cheese Sauce.

Serve hot with whole grain dinner rolls. Enjoy!

Split pea soup with light cheddar cheese

Split pea soup is a hearty, creamy, and comforting dish. While it is a delicious meal on its own, adding light cheddar cheese can take it to the next level. Here's a guide to making and serving split pea soup with light cheddar cheese:

Ingredients

The main ingredients you will need are:

• Dried split peas
• Water or chicken broth
• Vegetables: onions, carrots, celery, garlic
• Ham bone or ham hock
• Light cheddar cheese
• Optional: bacon, potatoes, herbs (marjoram, thyme), milk, etc.

Preparation

Start by soaking the split peas in water for at least an hour or overnight. This step helps reduce the cook time. Heat some oil or butter in a large pot and cook the bacon until crispy. Next, add the vegetables and cook until translucent. Drain the split peas and add them to the pot along with the ham bone, broth or water, and any herbs. Bring the soup to a boil and then reduce the heat to simmer.

Cooking

Cook the soup for about an hour, or until the peas are tender and start to fall apart. You can also add potatoes at this stage for a heartier soup. Once the peas are soft, remove the ham bone and shred the meat. Puree the soup in batches if you want a smoother consistency. Return the shredded ham to the soup and season with salt and pepper to taste.

Serving

Ladle the soup into bowls and top with light cheddar cheese. The warmth of the soup will slightly melt the cheese, creating a delicious, gooey topping. Serve the soup with crusty whole grain dinner rolls or grilled cheese sandwiches for a truly indulgent experience.

Variations and Tips

• If you prefer a vegetarian version, omit the ham bone and bacon, and use vegetable stock instead of chicken broth. Add smoked paprika to infuse a smoky flavour.
• For a creamier soup, add milk or blend in some cream cheese.
• You can also serve the soup with a side of crisp green salad with a light vinaigrette to balance the richness of the soup.
• Don't forget to stir the soup regularly to prevent it from sticking to the pan.
• If you have leftovers, this soup freezes well and can be reheated on the stovetop.

Vegetarian split pea soup with smoked paprika

Ingredients:

• Olive oil
• 2 large onions, chopped
• 1 teaspoon of salt
• 2 cups of dried split green peas, picked over and rinsed
• 5 cups of water, plus more to finish
• Juice of 1 lemon (reserve the zest)
• Smoked paprika
• Optional: scallions or toasted almonds

Method:

• Add olive oil to a large pot over medium-high heat.
• Stir in onions and salt, and cook until the onions soften.
• Add the split peas and water. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the peas are cooked through but still slightly al dente.
• Using a large cup or mug, ladle half of the soup into a bowl and set aside.
• Using a hand blender (or regular blender), puree the soup that is still in the pot.
• Stir the reserved (still chunky) soup back into the puree. You should now have a nicely textured soup. If you need to, thin the soup out with more water (or stock) a little at a time.
• Stir in the lemon juice and taste. If the soup needs more salt, add more a little at a time until the flavor pops.
• To finish, add a generous drizzle of golden olive oil, a few flecks of lemon zest, and a dusting of smoked paprika to give the soup some smoky depth. If desired, add scallions or toasted almonds.

Best Cheeses to Serve with Split Pea Soup:

According to The Modern Proper, a popular split pea soup recipe includes parmesan cheese for serving. Other recipes suggest serving the soup with whole grain dinner rolls, which could be a great opportunity to add some cheese. For example, you could sprinkle some cheddar cheese on top of the rolls before baking them.

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