Caraway Split Pea Soup Recipes

HEARTY SPLIT PEA SOUP

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

KIELBASA SPLIT PEA SOUP

Steps:

• In a small skillet, toast the caraway seeds over medium heat, stirring until fragrant, about 2 minutes. Finely grind the seeds in a spice grinder. Set aside. Cut the Ukrainian sausage, kielbasa, and Krakowska into 4-inch pieces; remove and discard the casing of the Krakowska. In a Dutch oven or large pot, melt the butter. Add the sausage and cook over medium heat until browned all over, 10-15 minutes. While the sausages are browning, thinly slice the celery. Trim escarole, then thinly slice into ribbons. Cut off fennel fronds and reserve for garnish; remove outer layer of the fennel, then thinly slice the inner bulb. Peel and trim onion, then roughly chop into small chunks. Trim carrots, cut in half lengthwise, then slice into ⅛-inch half-moon shapes.
• Remove browned sausages from pot and transfer to a plate to cool slightly, reserving the drippings. (Note: Refrigerate sausages if not using within 1 hour.) Meanwhile, over medium heat, sauté onions and fennel with a pinch of salt in the sausage drippings. Add ground caraway seeds and another pinch of salt while the onion/fennel mixture browns, 3-4 minutes. Bundle thyme sprigs with kitchen twine to make a bouquet garni, and add it to the pot. Add carrots and celery; stir, then sweat, 60-90 seconds. Add ham hock, escarole, yellow and green split peas. Stir to combine, then add chicken stock. Bring to a boil, then reduce heat to low and simmer until peas are tender, about 60-80 minutes.
• Remove ham hock and set aside. Thinly slice the sausages; add them to the soup and simmer until the sausages are heated through, 8-10 minutes. Meanwhile, pull the meat off the ham hock, slice, add to the soup and simmer, 4-5 more minutes.
• Remove bouquet garni and discard. Season the stew with salt, vinegar, and hot sauce. Garnish with reserved fennel fronds and freshly ground white peppercorns, and serve with baguette slices.

SPLIT PEA SOUP WITH HAM

Steps:

• In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
• Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
• Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
• Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

SPLIT PEA SOUP

Steps:

• Put all ingredients in pot; heat to boiling.
• Lower heat to simmer; simmer uncovered for 1 hour.
• Pour into blender in batches or use hand blender to purée all. return to stove to heat through.
• Stir in barley, if using. May be garnished w/bacon, croutons, sour cream, etc., but good on its own.

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

CARAWAY SPLIT-PEA SOUP

Steps:

• Bring the split peas, stock, bay leaf, caraway seeds and jalapeño to a boil.
• Reduce heat, cover and simmer for half an hour.
• Add the onion, celery, carrot, garlic, Worcestershire sauce, and red wine and let simmer another 30 minutes, or until peas are tender.
• Salt to taste.