Split Pea And Dill 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.

KOHLRABI AND PEA SOUP WITH DILL

Steps:

• Heat oil in a saucepan over medium heat. Add onion and cook until wilted, about 3 minutes. Add peas and kohlrabi; stir to combine. Add dill and seasoning blend; stir to combine.
• Add water to cover vegetables and bring to a boil. Reduce heat and cover halfway with a lid. Cook until peas and kohlrabi are soft, about 20 minutes more. Cool to room temperature before serving.

LAMB, SPLIT PEA, AND DILL SOUP

Steps:

• In a large mixing bowl, add the split peas and water; let set overnight.
• Pour peas and water into a saucepan; bring to boiling over high heat; cook for 5 minutes.
• Transfer to a 4 quart slow-cooker.
• In a large non-stick skillet, heat vegetable oil over medium-high heat.
• Cook lamb until browned on all sides; transfer meat with a slotted spoon to slow-cooker.
• Season with salt and pepper.
• Add more oil to skillet if necessary.
• Add onions, carrots, and celery; lower heat and saute, stirring frequently, until onion is softened drain and transfer vegetables to slow cooker.
• Add chicken broth to slow cooker.
• Cover and cook on LOW for 7-8 hours or until the peas are tender.
• Add in fresh dill and stir; check seasonings to taste; add salt/pepper if needed.

SPLIT PEA AND GREEN PEA SOUP WITH FRESH DILL

Steps:

• Heat oil in heavy large pot over medium-high heat. Add leek and bay leaf. Sauté until leek wilts, about 3 minutes. Add split peas and stir to coat. Add 5 1/4 cups broth; bring to boil. Reduce heat to medium-low. Cover and simmer until split peas are just tender, about 35 minutes. Remove from heat. Transfer 1 cup soup solids, bay leaf, and remaining 1/2 cup broth to blender. Add petite peas and 4 tablespoons dill. Puree until smooth. Return puree to soup. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with remaining 1 tablespoon dill.

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.

CREAMY SPLIT PEA SOUP

Steps:

• Mix peas, water, sherry sweet potatoes, onion, garlic, and salt in a 4 quart crockpot.
• Cover and cook on low for 10-11 hours until vegetables are tender.
• Stir in spinach, half and half, and dill.
• Cover and cook on low for 30 minutes or until spinach is wilted.
• Season with pepper.