Pea Savory Soup Recipes

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.

PEA & SAVORY SOUP

Steps:

• Shell the peas, reserving about 12 pods, which you should wash thoroughly and top and tail.
• Melt the butter in a saucepan, tip in the onion and gently fry for about 10 minutes. Throw in the peas, the 12 pods and the savory. Stir, then pour in 750ml/11⁄4 pints boiling water and bring to the boil. Reduce to a gentle simmer, cover and cook for 8-10 minutes until the peas are tender but still bright green.
• Tip half the contents of the pan into a blender or food processor and whizz to a purée. Push the purée through a fine sieve into a clean pan (to eliminate stringy bits), then repeat with the other half of the soup. Stir and season to taste.
• Gently reheat the soup, check the seasoning once more and serve with or without a swirl of cream.

FRENCH-CANADIAN PEA SOUP (SOUPE AUX POIS)

Steps:

• Wash and sort peas; place in a large pot, bring to a boil.
• Remove from heat and let sit for 1 hour.
• Add salt pork, onion, celery, carrots, savory and 1 tsp salt.
• Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
• Remove salt pork; chop and return to soup.
• Season to taste with salt and pepper.

SAVORY SPLIT PEA SOUP

Steps:

• In a 4 or 5-quart crock pot, combine the peas, ham, onion, carrot, potatos, ham stock, savory, thyme, and salt. Cover.
• Cook on low-heat for 10-12 hours, or high-heat for 4-5 hours.