Parsnip And Split Pea Soup Recipes

SLOW-COOKER SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

SLOW COOKER PARSNIP AND APPLE SOUP

Steps:

• Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, until parsnips are tender, 3 hours. If desired, top with additional minced rosemary and cracked pepper.

SPLIT PEA AND PARSNIP SOUP - CROCK-POT

Steps:

• Heat the oil in a large skillet over medium heat, add the onion and parsnips, cover and cook until softened, about five minutes.
• Transfer the vegetables to a 4-6 quart slow cooker and add the peas, thyme, bay leaf and stock. Cover and cook on low for eight hours, stirring once if possible. When it's done, the peas will disappear! (The time may vary, depending on your crock pot - I did three hours on high and one on low.).
• Season with salt and pepper to taste. Stir in the Liquid Smoke, if using, remove and discard the bay leaf, and taste to adjust the seasonings.

SPLIT PEA SOUP WITH PUMPERNICKEL CROUTONS

Steps:

• Simmer ham hocks in 16 cups water in a deep 6-quart pot, uncovered, until meat is tender, 1 1/2 to 2 hours.
• Transfer ham hocks to a cutting board and measure broth: If it measures more than 12 cups, continue boiling until reduced; if less, add enough water to total 12 cups. When hocks are cool enough to handle, discard skin and cut meat into 1/4-inch pieces (reserve bones).
• Chop 2 carrots and cook along with onion and celery in 2 tablespoons oil in a 6- to 8-quart heavy pot over moderate heat, stirring, until softened, 6 to 8 minutes. Add split peas, table salt, pepper, ham hock broth, and reserved bones and simmer, uncovered, stirring occasionally, until peas are falling apart and soup is slightly thickened, about 1 1/2 hours.
• Put oven rack in middle position and preheat oven to 400°F.
• While soup simmers, toss bread with remaining 3 tablespoons oil and kosher salt in a large bowl, then spread in 1 layer in a large shallow baking pan and bake until crisp, about 10 minutes. Cool croutons in pan on a rack.
• Halve remaining 2 carrots lengthwise, then cut crosswise into 1/4-inch-thick slices. Remove bones from soup with a slotted spoon and discard. Add carrots and ham pieces to soup and simmer, uncovered, until carrots are tender, 10 to 15 minutes. Add frozen peas and simmer, uncovered, stirring, until just heated through, about 3 minutes. Season with salt.
• Serve soup with croutons.

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.