Split Pea And Winter Squash Soup Recipes

SPLIT PEA AND WINTER SQUASH SOUP

Steps:

• Spray a large soup pot with cooking spray and heat over medium-high heat. Add onion and celery and saute 7-8 minutes. Lower the heat, then stir in the garlic and saute for 30 more seconds.
• Add the oil, then stir in the curry powder and gently saute for 30 seconds.
• Add the water, squash, split peas, bay leaf, and salt. Bring to a near boil, then lower the heat.
• Partially cover the pot, then simmer for about 1 hour. Cook until the split peas are completely tender and falling apart. Remove from heat and discard bay leaf.
• Puree soup in batches using a food processor, blender, or immersion blender.
• Put pureed soup back on the stove over low heat and stir in the sugar and tomato paste. Add salt if necessary.
• Simmer five minutes more, then serve with lemon wedges if desired.

SPLIT PEA SOUP

Steps:

• Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

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.

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.

SPLIT PEA & BUTTERNUT SQUASH SOUP

Steps:

• Saute onion in olive oil until translucent and golden; stir in garlic and add stock and water, peas, squash, carrots, peppercorns and bay leaves, bring to boil.
• Cover and simmer on low for about 45 minutes, until peas are thoroughly cooked through.
• Add red pepper and continue to cook another 15 minutes.
• Remove from heat and pulse with hand wand until smooth.
• Return to low heat and allow to simmer another 15 minutes.
• Stir in parsley, cover and let cool.