Cold Indian Split Pea Soup Recipes

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DAL--INDIAN SPLIT PEA SOUP AND FRESH TOMATO RELISH



Dal--Indian Split Pea Soup and Fresh Tomato Relish image

Provided by Food Network

Yield 4 main-course servings.

Number Of Ingredients 19

1 tablespoon unsalted butter
1 cup finely minced onion (about 2 medium)
4 teaspoons finely minced garlic
4 teaspoons finely minced ginger root
1 teaspoon finely minced jalapeno, or to taste
2 cups yellow split peas, washed
1 teaspoon ground coriander seed
1 teaspoon ground cumin seed
1 teaspoon celery seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
8 cups chicken stock
12 cooked shrimp
1 cup finely diced fresh tomato
1/4 cup finely chopped onion
1/4 cup minced cilantro leaves
1/2 teaspoon minced jalapeno
2 teaspoons fresh grated lemon juice
1/2 teaspoon grated lemon rind

Steps:

  • In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry.
  • While soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste.
  • With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.

PARKER'S SPLIT PEA SOUP



Parker's Split Pea Soup image

Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker's Split Pea Soup by Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     appetizer

Time 1h40m

Yield 5 to 6 servings

Number Of Ingredients 10

1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water

Steps:

  • In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

SPLIT PEA SOUP WITH CRISPY KIELBASA



Split Pea Soup with Crispy Kielbasa image

One of my all-time favorite comfort foods is a bowl of split pea soup, dating back to the days when my mother served us canned pea soup with cut-up hot dogs (very '50s!). Now I prefer a big pot of homemade soup to serve with sautéed kielbasa on top. I love the way the earthy, creamy soup contrasts with the crispy, spicy sausage.

Provided by Ina Garten

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

Good olive oil
2 cups chopped leeks, white and light green parts, spun-dried (2 leeks)
1 1/2 cups chopped yellow onion (1 large)
2 cups (1/2-inch) diced, scrubbed carrots (3 large)
1 tablespoon minced garlic (3 cloves)
1 pound dry green split peas
8 cups good chicken stock, preferably homemade
1 smoked ham hock
8 fresh thyme sprigs, tied with kitchen twine
2 large fresh bay leaves
Kosher salt and freshly ground black pepper
12 ounces smoked kielbasa, halved lengthwise and sliced diagonally in 1/4-inch-thick pieces
Minced fresh parsley, for serving

Steps:

  • Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.
  • Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
  • To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
  • Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.

INDIAN SPICED PEA SOUP



Indian Spiced Pea Soup image

Make and share this Indian Spiced Pea Soup recipe from Food.com.

Provided by AbsurdBookNerd

Categories     Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons ghee or 1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, minced
1 small potato, diced
1 inch piece fresh gingerroot, peeled and sliced
1 teaspoon ground cumin
1 teaspoon ground coriander
3 3/4 cups vegetable stock
2 cups fresh peas or 2 cups frozen peas
1 fresh green chile, chopped
1 1/4 cups light cream
salt and pepper

Steps:

  • Heat the ghee or oil in a heavy bottomed sauce pan and saute the onion and garlic for 5 minutes, until soft and lightly brown.
  • Add potato, ginger, cumin, and coriander - stir well. Continue cooking gently over low heat for a few minutes, stirring until the potatoes are covered with the spices.
  • Pour in the vegetable stock and bring to boil. Reduce heat, cover, simmer for 15 minutes.
  • Add peas and chili, salt and pepper. Continue cooking for 5 minutes over low heat.
  • Blend soup with a hand blender (or regular blender or food processor) until smooth and return to the pan. Place over low heat and stir in cream. Serve hot.

Nutrition Facts : Calories 321, Fat 21.5, SaturatedFat 13.1, Cholesterol 65.9, Sodium 39.6, Carbohydrate 26.8, Fiber 5.9, Sugar 6.9, Protein 7.7

INDIAN-SPICED SPLIT PEA SOUP



Indian-Spiced Split Pea Soup image

Categories     Vegetarian     Pea     Fall     Simmer     Boil

Yield serves 6

Number Of Ingredients 18

For aromatics
2 tablespoons sunflower or other neutral-tasting oil
1 medium onion peeled and minced (1 cup)
3 medium garlic cloves, peeled and minced
1 1/2-inch piece fresh ginger, peeled and minced (about 2 tablespoons)
6 medium scallions, white and pale-green parts only, trimmed and thinly sliced
1 small dried red chile
2 teaspoons coarse salt, plus more to taste
1/4 teaspoon turmeric
For soup
1 pound yellow split peas, picked over and rinsed
8 to 10 cups water
For finishing
2 tablespoons sunflower or other neutral-tasting oil
3/4 teaspoon cumin seeds
1 teaspoon mustard seeds
2 tablespoons fresh lime juice (about 1 to 2 limes), plus wedges for serving (optional)
2 tablespoons coarsely chopped cilantro

Steps:

  • Cook aromatics Heat the oil in a saucepan over medium-high heat. Add the onion, garlic, ginger, scallions, chile, and salt. Cook, stirring frequently, until onions are translucent and ginger is fragrant, about 3 minutes. Add turmeric
  • Make soup Add peas and 8 cups water. Bring to a boil, then reduce to a simmer, and cook, partially covered, until peas are falling apart and very tender, 45 minutes to 1 hour 15 minutes. (Check after 30 minutes and add more water if necessary. Remove chile, if desired, and discard.)
  • Finish and serve Heat the oil in a skillet over medium heat. Add cumin and mustard seeds; cook until mustard seeds start to pop and cumin is fragrant, about 30 seconds. Add spices to the soup, stir to combine, and cover pot. Let stand for 10 minutes to allow the flavors to meld. Stir in lime juice and cilantro; season to taste with salt. Serve immediately, with lime wedges, if desired. The soup can be refrigerated in an airtight container up to 3 days. Thin with water before serving, if necessary.

SPLIT PEA SOUP



Split Pea Soup image

This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.

Provided by bluebayou

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 10h30m

Yield 6

Number Of Ingredients 10

2 ¼ cups dried split peas
2 quarts cold water
1 ½ pounds ham bone
2 onions, thinly sliced
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

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.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g

CURRY SPLIT PEA SOUP



Curry Split Pea Soup image

We set out to make some split pea soup and thought the flavor would be improved by adding some curry to it. It's wonderful on its own or over rice.

Provided by Emily P.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 1h25m

Yield 20

Number Of Ingredients 15

3 tablespoons olive oil
¼ cup lemon juice
8 cloves garlic, minced
3 carrots, sliced
2 white onions, sliced
6 stalks celery, sliced
10 cups water
8 cubes chicken bouillon
2 cups dried split peas
1 tablespoon Italian seasoning
1 teaspoon ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
½ teaspoon cayenne pepper
4 teaspoons curry powder

Steps:

  • In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
  • Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 16.1 g, Cholesterol 0.2 mg, Fat 2.5 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 0.4 g, Sodium 834.5 mg, Sugar 2.9 g

COLD INDIAN SPLIT PEA SOUP



Cold Indian Split Pea Soup image

Make and share this Cold Indian Split Pea Soup recipe from Food.com.

Provided by AbsurdBookNerd

Categories     Asian

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/3 cups yellow split peas
5 1/2 cups water
1/2 teaspoon turmeric
2 tablespoons lemon juice
1 fresh green chile, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
6 tablespoons plain yogurt
salt
pepper

Steps:

  • Pick over the peas to remove any grit & then wash and drain them.
  • Place the drained peas in a large saucepan with water and turmeric. Bring to a boil.
  • Reduce heat and cover. Simmer for 90 minutes or until peas are tender. Remove from heat.
  • Put peas & liquid into a blender or food processor (prefer to use a hand blender in the pot). Add the lemon juice, cumin, coriander, chili, salt and pepper. Blend until smooth.
  • Transfer to a serving bowl and refrigerate until cool.
  • Garnish with a swirl of yogurt.

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