GREEN PEA SOUP
Provided by Ellie Krieger
Time 25m
Yield 4 (1 1/4 cup) servings
Number Of Ingredients 8
Steps:
- In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.
- In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.
PUREED SPLIT PEA SOUP RECIPE
This split pea soup recipe is so smooth, you'll finish it up in no time! It's made even more delicious with the flavors from the other veggies and spices.
Provided by Recipes.net Team
Categories Soup
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Heat up your oil in a soup pot over medium heat. Add the onion and garlic. Sauté until translucent.
- Add carrots, potatoes, split peas, and dried oregano. Continue sauteing.
- Deglaze with white wine and reduce briefly.
- Add broth and stir to combine. Bring to a boil, then reduce heat to low.
- Cover and let the soup simmer for 40 minutes until split peas are tender.
- Puree until smooth using either a stick or hand blender.
- Adjust seasoning to taste with salt and pepper.
- Ladle your soup into a soup bowl. Swirl sour cream and olive oil on top. Serve.
Nutrition Facts : Calories 315.00kcal, Carbohydrate 46.00g, Cholesterol 1.00mg, Fat 7.00g, Fiber 16.00g, Protein 17.00g, SaturatedFat 1.00g, ServingSize 8.00 people, Sodium 1,325.00mg, Sugar 7.00g, UnsaturatedFat 4.00g
PUREE OF CHICKPEA SOUP
Most chickpea soups, whether savory minestrones or spicy North African stews, are rustic and hearty. This one is delicate, a puree that will have a particularly velvety texture if you take the time to strain it after you puree it.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, soups and stews
Time 8h30m
Yield Serves four
Number Of Ingredients 9
Steps:
- Soak the chickpeas in 1 quart water for six hours or overnight. Drain.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic, spices and a generous pinch of salt. Cook, stirring, for about a minute, until the mixture is fragrant. Add the chickpeas and 6 cups water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste (about 1 teaspoon) and continue to simmer for another 30 minutes to an hour. The beans should be very tender.
- Puree the soup in a blender (in small batches, covering the top with a dish towel to avoid hot splashes) or with an immersion blender until smooth. Put through a strainer for a very smooth texture, pushing it through with the bottom of a ladle or a spatula. Return to the pot, and heat through, stirring the bottom and sides of the pot so that the puree doesn't stick. Stir in the remaining tablespoon of olive oil and the lemon juice. Taste and adjust seasonings.
- Serve, garnishing each bowl with a few drops of olive oil or lemon juice if desired and a sprinkle of chopped fresh mint.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 187 milligrams, Sugar 7 grams
SPLIT PEA SOUP WITH HAM
You'll turn to this split pea soup with ham all winter long-especially when you need to warm up! Use leftover ham to make split pea soup prep even easier.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
- Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
- Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
- Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.
PUREED CHICKPEA SOUP - PASSATO DI CECI
Provided by Anne Burrell
Categories main-dish
Time 14h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When the pancetta starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed red pepper and season lightly with salt. Sweat the veggies for 6 to 7 minutes or until they become very aromatic and start to soften.
- Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water. Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 to 2 hours. Turn off the heat, season the water with salt and let it sit for 15 to 20 minutes.
- Fill a skillet with olive oil until it is about 1/2-inch deep, and the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed red pepper and bring it to a medium heat. Remove the garlic once it is golden; it has fulfilled its garlic destiny. Add the bread cubes and cook until they start to become crispy and golden. (They will absorb a LOT of the oil. That's why they taste good!) Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil. MMMMM!
- Add the infused oil to the soup. Puree the soup in a food processor, blender or good old fashioned food mill. Correct the consistency and seasoning, if necessary. If the soup is too thick, cook it a little more to reduce it, or thin it by adding more stock or water. Taste to be sure the seasoning is perfect.
- Ladle the soup into serving bowls, top with the croutons and finish with a large drizzle of olive oil.
- See ya ladle!
QUICK PUREED PEA SOUP
This brightly colored, fresh-tasting soup is one of our daughter's favorites. I puree it in the blender for just seconds, then zap a mugfull in the microwave until heated through.-Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place the peas and 1/4 cup of milk in a blender; cover and process until pureed. Pour into a saucepan; add the salt if desired, pepper and remaining milk. Cook and stir for 5 minutes or until heated through.
Nutrition Facts : Calories 136 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 185mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 5g fiber), Protein 11g protein.
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GREEN PEA SOUP: THE RECIPE OF A SIMPLE AND COMFORTING …
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- Coarsely cut the shallot (1) and fry it in a large frying pan with a bit of oil (2). After a few minutes, add the peas and let them fry for a couple of minutes adding salt (3).
- In the meantime, peel a potato (4) and cut it into thin slices (5). Scald the potato slices for 10 minutes in water, and then add them to the peas (6).
- Cover the peas and the potatoes with the vegetable broth (7), and let them boil with the lid for about 25 minutes. If the broth has dried excessively, add a few other tablespoons. Wash a few mint leaves, and put them in the saucepan together with the peas (8). After 25 minutes of cooking, remove the saucepan from the burner and whip the peas and the potatoes (9). If the soup remains too thick, add a tablespoon of broth, little by little, however, in order to decide the desired consistency of your pureed soup. Serve the pureed pea soup with some olives without the stone, and some fresh mint leaves.
PUREéED GREEN PEA SOUP | A WELL-SEASONED KITCHEN®
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Cuisine Quick And EasyCategory First CourseServings 4-6Total Time 35 mins
- Spray a large sauté or sauce pan with nonstick spray. Add olive oil and heat over medium heat. When hot, add onions and cook until soft and starting to turn a light golden color.
- Add peas and stir to combine. Stir in lettuce and cook for 5 minutes. Add water and beef bouillon. Bring to a boil, reduce heat and simmer for 10 to 12 minutes, or until the peas are very soft. Remove from heat and cool to lukewarm (in the broth).
- Place mixture in a food processor or blender (may need to be done in 2 batches) and purée until finely mixed.
- Pour mixture back into same saucepan and place over medium-low heat. Stir in butter until melted. Add cream and heat just until hot. Season to taste with kosher salt. Serve immediately, garnishing with chopped chives (including flowers if available).
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