Jamaican Golden Split Pea Soup Recipes

SLOW-COOKER CORDON BLEU SOUP

Steps:

• For croutons, preheat oven to 375°. In a large bowl, mix melted butter, garlic powder and pepper. Add bread cubes; toss to coat. Transfer croutons to a 15x10x1-in. baking pan; bake, stirring every 5 minutes, until golden brown, 15-20 minutes. Cool in pan on a wire rack., Meanwhile, in a 4- or 5-qt. slow cooker, combine the first 5 soup ingredients; pour in broth. Cook, covered, on low about 2 hours or until vegetables are tender., Increase slow-cooker heat setting to high. Mix flour and water until smooth; whisk flour mixture into broth. Cook until thickened, 30-40 minutes. Stir in wine. Whisk in cheeses until melted. Add chicken and ham; heat through. Serve with croutons., Freeze option: Before adding croutons, freeze cooled soup in freezer containers. Freeze croutons separately. To use, partially thaw soup in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally; add broth or water if necessary. While soup is heating, thaw croutons at room temperature; sprinkle over soup.

PEANUT SOUP

Steps:

• Heat oil in a large pot over medium. Add carrot and onion; season with salt. Cook, stirring occasionally, until vegetables are soft but have not taken on any color, about 5 minutes. Add peanuts, broth, and 3 cups water; bring to a boil. Reduce heat and simmer, uncovered, until peanuts are tender, about 1 hour, 20 minutes.
• Working in batches (do not fill jar more than halfway), puree soup in a blender until smooth, about 1 minute. (Or use an immersion blender.) Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible. Return to pot and reheat over low, if necessary.
• Stir lemon juice into soup. Season with salt and pepper and serve, topped with apple, red-pepper flakes, and a drizzle of oil.

MOOSEWOOD GOLDEN SPLIT PEA AND SWEET POTATO SOUP

Steps:

• Heat oil in large saucepan over medium high heat. Add onion and jalapeno and saute until tender, about 3 minutes.
• Stir in ginger and next 4 ingredients and cook 1 minute.
• Mix in 7 cups water, sweet potatoes and split peas.
• Bring to a boil, reduce heat to medium low, cover and simmer about 1.5 hours until potatoes and peas are very tender.
• Whisk soup vigorously for a smoother texture and thin with additional water if needed.
• Season with salt and pepper.
• Top each serving with a tablespoon of yogurt, a lime slice and some cilantro to serve.

OVEN BAKED SPLIT PEA SOUP

Steps:

• preheat the oven to 350*.
• rinse the split peas in cold water, then place in a large kettle with all the remaining ingredients except the sausage and bitters,.
• bake, covered for 2 hours.
• remove from oven and cool.
• discard bay leaf and puree the soup in food processor, working in batches, until smooth.
• return to kettle.
• add the chopped sausage and bitters.
• bake 30 minutes longer or until the sausage is heated thoroughly.

GOLDEN SPLIT PEA SOUP

Steps:

• In a soup pot, sauté the onions in the oil for about 8 minutes, until golden, stirring frequently.
• Add the cumin, turmeric, coriander and ginger and cook for another minute.
• Add the split peas, water, sweet potatoes, apples, cinnamon, and chili powder, cover and bring to a boil.
• Lower the heat and simmer for 40 minutes, or until the split peas are tender.
• In a bowl, combine the tomatoes, lime juice and soy sauce.
• When the split peas are tender, add the tomato mixture.
• Puree the soup in a blender (in batches) or with a stick blender, adding more water if needed.

FINNISH GOLDEN SPLIT PEA SOUP(VEGETARIAN)

Steps:

• Combine vegetable stock,split peas,salt, and bay leaf in large pot.
• Bring to a boil, reduce heat to medium low and simmer 20 minute
• Mince the onions and garlic, chop the carrots, potatoes and celery.
• Saute the veggies in 1 tablespoon olive oil about 5 minutes, then add to the pot.
• Simmer an additional 40-50 minutes, until peas are very soft and almost disintegrating.
• Purée the soup in a blender or food processor until it is quite smooth or you can leave partially chunky, according to your taste. The soup will be thick and yummy.
• Add the mustard, allspice, thyme, cumin and pepper and reheat gently. Adjust seasonings to taste.
• Enjoy!
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