Grandma Delleplain Green Pea Soup Recipes

GRANDMA'S SPLIT PEA SOUP

Steps:

• In a large soup pot over medium-high heat, combine all ingredients; bring to a boil.
• Reduce heat to low, cover, and simmer 50 to 60 minutes, or until vegetables are tender.

GRANDMA'S PEA SOUP

Steps:

• Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

GRANDMA'S SPLIT PEA SOUP

Steps:

• Combine all ingredients in a large soup pot.
• Bring to a boil slowly.
• Reduce heat and simmer until thick.
• Remove bone, skin, and any fat.
• Chop meat into bite-sized pieces.
• Season to taste.

GRANDMA DELLEPLAIN BEAN SOUP

Steps:

• Soak beans in a large pot with water to cover over night.
• Drain beans and add with enough water to cover the beans, add salt and ham bone and cook until beans are almost tender.
• Add the remaining ingredents and cook until ham is falling off the bone. Serve hot.

GRANDMA DELLEPLAIN GREEN PEA SOUP

Steps:

• ( BROWN STOCK ) Cut or trim meat from bones and brown meat. Put the meat and bones into a large kettle, or pot, cover with water and seasoning and bring to a boil, reduce heat and simmer 4-5 hours. Add the vegetables and cook 1-2 hours longer. Strain and cool. When cool remove the layer of fat at the top. Use the broth fot soups, stews, and gravys.
• Green Pea Soup.. combine brown stock, warer and 3 1/2 cups peas, celery, onions, turnips and mint. Cook until vegetables are tender.
• Rub through a sieve, thin with stock or water if necessary.
• Blend flour and seasoning with salt, pepper, and sugar. Add to puried vegetables and heat to boiling, stirring constantly. Add remaining whole peas, cook until tender, and serve.