Andersens Split Pea Soup Copycat Food

ANDERSEN'S SPLIT PEA SOUP (CROCK POT VERSION) COPYCAT

Steps:

• Combine water, peas, celery, carrot, onion, thyme, red pepper and bay leaf in crock pot.
• Season to taste with salt and pepper.
• Cook on low until split peas and vegetables are tender (anywhere from 6-8 hours).
• Press soup through fine sieve and reheat just to boiling point or use hand blender to smooth.

SPLIT PEA SOUP--ANDERSEN'S ORIGINAL RECIPE

Steps:

• 1. I usually use a 28-ounce package of peas and double the rest of the ingredients. A single recipe isn't quite enough for a family of two adults and two children, or to have enough for a second meal for two adults.
• 2. Combine all ingredients in a large pot and boil hard for 20 minutes, then slowly until peas are tender. (The 50-minute cooking time is approximate. After the 20 minutes of "hard boil," I reduce the heat to a simmer and cook until the peas mash easily.)
• 3. Strain through a fine sieve. (I use my food processor. Don't forget to remove the bay leaf!)
• 4. Reheat to the boiling point.
• 5. I ladle the soup into bowls and sprinkle it with a bit of paprika or Parmesan and a few croutons. I never add ham or anything to this recipe because I love Andersen's flavor. I sometimes make a different split pea soup with ham that I don't puree--I leave it kind of chunky with the peas adding texture. It just depends upon what I'm in the mood for. :)

ANDERSEN'S SPLIT PEA SOUP - COPYCAT

Steps:

• Wash and drain the dried peas. Watch out for tiny ROCKS in the peas... the occur every so often and can break your teeth if left in! If you'd like to, cut off the ham from the bones, cube it and set aside. Some people leave it on and then cut it off after cooking, but cutting it off before will decrease the saltiness of the soup.
• Heat up the oil in a large pot, add the onion, celery, and carrot. Cook over medium heat until softened, about 3-5 minutes. Add the garlic and cook for about 1 minute more.
• Add the chicken stock, peas, ham bones, bay leaf, and bring to a boil. Cook half covered over low heat for about 1 to 1.5 hours stirring occasionally. When you get near the end of cooking, you can add the cubed ham. Add salt and pepper to taste. Delicious split pea soup is now ready!

ANDERSEN'S SPLIT PEA SOUP (COPYCAT)

Steps:

• Add above ingredients in large pot.
• Boil hard for 20 minutes then simmer until peas are tender, about another 25-20 minute.
• Take ham hocks out and set aside to cool.
• Strain soup through fine sieve.
• Take meat off ham hocks and add back to soup. Reheat and enjoy.
• Makes 8 bowls of yummy soup.

ANDERSEN'S PEA SOUP (AKA PEA SOUP ANDERSEN'S)

Steps:

• Original instructions: Boil hard for 20 minutes, then slowly until peas are tender. Strain through fine sieve and reheat to boiling point.
• Serves 8. (Or 4, depending on appetites and whether this is a main dish or an appetizer.)
• Dorothy's helpful tips: Chop the celery, carrot and onion in a small dice, so they cook faster and thoroughly. Instead of straining (why bother?), insert your immersion blender into the pot and whirl until the soup is smooth, like they serve it at the restaurant. If you like chunky soup, whirl it just a bit and leave some chunks of vegetable in there. Peas: you don't actually have to mail-order the peas; just use the dried split peas you find at your grocery store. Water: I am not sure why the restaurant calls for soft water (other than the presumption that is what they have at their location), but of course use your own tap water. Soup is peasant food! We don't put on airs, do we?

THATBOBBIEGIRL'S BETTER-THAN-CAMPBELLS GREEN PEA SOUP

Steps:

• Combine everything in a large, heavy-bottomed pot with a lid (use one that holds at least 6 quarts).
• Bring to a boil.
• Reduce heat, cover and simmer, stirring occasionally, for 3 1/2 to 4 hours or until peas are tender and soup reaches desired thickness.
• Puree in blender, or in the soup pot using a handheld stick blender (I love those things!) Re-heat if needed, over very low heat.
• I have slow-cooked this in a crockpot, but was not happy with the results.
• I did it just until the peas were done, but my husband and I agreed it tasted way overcooked, and even adding lemon juice didn't help much.
• Stove-top cooking just until the peas are tender gives this a much fresher taste.
• My family loves this served with freshly baked homemade bread and a tossed salad.
• VEGETARIANS: As is, this is not vegetarian, you can make it so, by substituting salt or a vegetarian bouillon for the chicken bouillon.
• LOW SALT DIETS: This is what I've done this for my mother in law who can't have salt: eliminate chicken bouillon, and add freshly squeezed lemon juice to taste.
• Usually about one lemon does it, but it depends on the size of the lemon.
• I recommend adding a bit of lemon if you're not salt-restricted, along with the bouillon- it's truly wonderful.

GREEN PEA SOUP

Steps:

• .Heat olive oil in a large pot over low-med. heat. Add onion, cover and cook until onions are softened (stir occasionally) about 5 minutes Then add broth, salt, a few turns of freshly ground black pepper and the tarragon, bring to a boil. Add the frozen peas and cook until they are defrosted.
• In a blender, puree the soup in 2 batches until very smooth (or you can leave it just so ham is a little chunky or not).
• return to the pot and just simmer.
• Ladle into bowls while hot and finish off by puttin a swirl of smooth yogurt on top.
• Or, you can put in the fridge and chill - if you like cold soup.
• I serve oyster crachers or saltines with it or better yet? A nice crusty piece of bread.
• and butter (oops--better not - it adds more calories) oh well your choice.