Split Pea Soup Recipe 455 Recipes

HEARTY SPLIT PEA SOUP

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

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:

• Pick over the peas and remove any stones. Rinse and drain the peas.
• Sauté the vegetables: Heat the olive oil in a large (4-quart) thick bottomed pot on medium high heat. Add the chopped onion, celery, carrot, and leek. Cook until the onion is translucent, about 5 to 7 minutes. Add the garlic and cook a minute more.
• Cook the peas with the vegetables, herbs, ham hocks and water: Place peas in the pot with the vegetables, herb bouquet, ham hocks and 2 1/2 quarts of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Partially cover and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.
• Remove the ham hocks and herb bouquet from the soup.
• Purée the soup: Purée the soup with a blender. An immersion blender works great for this; if you are using a regular blender, take care to work in batches and only fill the blender halfway if the soup is still hot, and hold down the lid while blending. If you want an exceptionally smooth soup, pass the purée through a sieve.
• Remove the meat from the ham hocks (optional): If you'd like cut away the outer skin from the ham hocks and remove the meat from the bones. Dice the meat and stir it into the pureed soup.
• Season to taste: Return the puréed soup to the pot and heat until once again steaming. Add salt and pepper to taste.
• Serve garnished with croutons: Ladle into warm bowls and garnish with croutons and parsley or chives.

GREEN SPLIT PEA SOUP RECIPE

Steps:

• In a dutch oven or pot, heat olive oil over medium-high heat, add the onion, and sauté for 5 minutes. Add carrots, celery, and garlic, and sauté, stirring frequently, for 6-8 minutes. Add the split peas, and vegetable broth.
• Bring to a boil, cover, reduce heat to medium-low and simmer for 1 hour, stirring occasionally. Let soup cool slightly.
• Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency. You can also puree using a food/processor or blender, which may take two batches. Taste for seasoning, adding salt and pepper as needed. Soup will thicken upon standing.

SPLIT PEA SOUP (((BEST PEA SOUP EVER)))

Steps:

• Place all ingredients into a large stew pot.
• Cover ingredients with water about 2 inches above the top of the ingredients.
• Bring to a boil.
• Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
• Serve with a crusty bread if desired.

SPLIT PEA SOUP

Steps:

• In a Dutch oven, combine all of the ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 3 hours, stirring occasionally. , Discard bay leaf. Remove the ham hocks; when cool enough to handle, cut meat into bite-sized pieces. Return meat to the soup and heat through.

SPLIT PEA SOUP

Steps:

• To prepare the soup: Pour the peas into a stockpot and carefully check them for any foreign objects. (I know it sounds weird, but occasionally small stones will slip through during processing.)
• Peel the carrots and onion and dice them into about 1/2-inch pieces. Place the carrots, onion, bay leaves, and water into the stockpot and bring to a boil over medium-high heat. Decrease the heat to low and simmer, stirring occasionally, for 1 1/2 to 2 hours, or until the peas have broken down. Season to taste with salt and pepper.
• Preheat the oven to 350°F.
• Cut the bread into 1/2-inch cubes and place them on a baking sheet. Combine the butter and garlic powder in a small bowl and pour over the bread cubes. Toss the bread cubes until they are evenly coated and bake them for 10 minutes, or until they are golden brown.
• Ladle the soup into bowls and top with the croutons.
• It's time to pull out that math you learned in third grade:
• 2 cups = 1 pint
• 2 pints = 1 quart
• 4 quarts = 1 gallon
• If you remember this, then you won't panic when a recipe calls for 2 quarts of water and you only have a 1-cup measure. You will know:
• 2 quarts = 4 pints = 8 cups