Cold Indian Split Pea Soup Food

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COLD PEA SOUP WITH HERBED OIL SWIRL



Cold Pea Soup with Herbed Oil Swirl image

Creamy, cold, and refreshing, this pretty green soup is the perfect way to start a warm weather dinner party.

Provided by Anna Stockwell

Categories     Soup/Stew     Low Fat     Vegetarian     Kid-Friendly     Yogurt     Pea     Spring     Summer     Healthy     Freeze/Chill     Chill     Dinner     Small Plates

Yield 6 servings

Number Of Ingredients 7

3 tablespoons unsalted butter
1 medium onion, chopped
1 1/2 teaspoons kosher salt, plus more to taste
2 (16-ounce) bags frozen sweet peas (6 cups)
1 cup plain Greek yogurt
Freshly ground black pepper
1/2 cup Herbed Olive Oil

Steps:

  • Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 1 1/2 teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.
  • Remove pot from heat and stir in yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.
  • Divide soup among bowls and top each with a swirl of Herbed Olive Oil.
  • Do Ahead
  • The soup can be made and chilled for up to 2 days.

SPLIT PEA SOUP RECIPE



Split Pea Soup Recipe image

This hearty split pea soup recipe is the perfect meal on a cold evening... Serve it with rye bread and butter!

Provided by June d'Arville

Categories     Lunch     Main Course     Soup

Time 3h30m

Number Of Ingredients 12

1 lb dried split peas ((450 g))
3 large garlic cloves (peeled)
7 oz bologna sausage ((200 g), smoked)
5 cups water ((1,2 l))
3 bay leaves
1 sprig fresh rosemary
1 ½ vegetable bouillon cube (or chicken bouillon cube)
3 tbsp unsalted butter
4 cloves
nutmeg
pepper
salt

Steps:

  • Soak the split peas in plenty of cold water for at least 3 hours in a large and high pan.
  • Then drain the peas, add them (back) to the pan together with the peeled garlic cloves, the bay leaves, the fresh rosemary and the cloves.
  • Pour in the water and add the cubes of chicken or vegetable bouillon. Season with a generous amount of freshly ground black pepper and a pinch of nutmeg.
  • Stir the ingredients and place the pan over high heat. Bring the ingredients to a good boil. Don't put a lid on the pan just yet. Keep an eye on it during the first 10 minutes and skim off the grayish starch foam that settles on top. Then cover the pan with a lid, turn the heat a little lower and cook the split peas for about 50 minutes to one hour. In the end the split peas should be very tender, look mushy and fall apart.
  • Remove the bay leaves and what remains of the rosemary sprig. Add the unsalted butter to the soup. Then mix or blend the mushy cooked peas into a silky soup.
  • Add extra water if you think the soup is too thick. Check the seasoning and add extra pepper and salt to taste if necessary. Slice the bologna sausage up into bite-size bits and add it to the pea soup. Let the pea soup rest for another 15 minutes. Then scoop the pea soup into large bowls. Serve piping hot with some toasted bread.

Nutrition Facts : Calories 624 kcal, ServingSize 1 serving

COLD INDIAN SPLIT PEA SOUP



Cold Indian Split Pea Soup image

Make and share this Cold Indian Split Pea Soup recipe from Food.com.

Provided by AbsurdBookNerd

Categories     Asian

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/3 cups yellow split peas
5 1/2 cups water
1/2 teaspoon turmeric
2 tablespoons lemon juice
1 fresh green chile, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
6 tablespoons plain yogurt
salt
pepper

Steps:

  • Pick over the peas to remove any grit & then wash and drain them.
  • Place the drained peas in a large saucepan with water and turmeric. Bring to a boil.
  • Reduce heat and cover. Simmer for 90 minutes or until peas are tender. Remove from heat.
  • Put peas & liquid into a blender or food processor (prefer to use a hand blender in the pot). Add the lemon juice, cumin, coriander, chili, salt and pepper. Blend until smooth.
  • Transfer to a serving bowl and refrigerate until cool.
  • Garnish with a swirl of yogurt.

CURRIED PEA SOUP



Curried Pea Soup image

Make and share this Curried Pea Soup recipe from Food.com.

Provided by Mirj2338

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 large onion, chopped
5 teaspoons curry powder
4 cups vegetable broth
2 (10 ounce) packages frozen tiny peas or 3 lbs fresh peas, shelled (about 4 1/2 cups)
1 cup plain low-fat yogurt
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion

Steps:

  • Melt butter in heavy large saucepan over medium-high heat.
  • Add 1 onion and sauté until tender, about 10 minutes.
  • Add curry and stir 30 seconds.
  • Add 4 cups broth and peas and bring to boil.
  • Reduce heat; simmer until peas are very tender, about 15 minutes.
  • Season with salt and pepper.
  • Puree in blender in batches.
  • Thin with more broth if desired.
  • Mix yogurt, cilantro and red onion in small bowl.
  • Cover; chill up to 2 hours.
  • Rewarm soup, stirring often.
  • Serve with dollop of yogurt mixture.

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



Split Pea Soup (((Best Pea Soup Ever))) image

This recipe was developed by my partner, Dean Ramsey and everyone just raves about it, because it's the BEST PEA SOUP you have ever tasted!

Provided by Alan Leonetti

Categories     < 4 Hours

Time 3h30m

Yield 8-12 serving(s)

Number Of Ingredients 9

2 (16 ounce) bags split peas
2 medium carrots (diced)
1 large onion (diced)
1 teaspoon garlic powder (granulated)
2 medium potatoes (diced)
1 meaty ham bone or 2 smoked pork shanks
2 bay leaves
salt & pepper
crusty bread (optional)

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.

Nutrition Facts : Calories 442.8, Fat 1.4, SaturatedFat 0.2, Sodium 31.7, Carbohydrate 81.3, Fiber 30.9, Sugar 11, Protein 29.3

EASY SPLIT PEA CURRY {VEGAN, HIGH PROTEIN, OIL-FREE}



Easy Split Pea Curry {vegan, high protein, Oil-Free} image

A fit and frugal dinner: my easy split pea curry (also known as dal), made in one pot! It is vegan, high in protein, oil-free & gluten-free.

Provided by Camilla

Categories     Dinner

Time 50m

Number Of Ingredients 12

3 and 1/2 cups (875 mL) water, divided
1 medium onion, chopped
2 teaspoons ground ginger
2 teaspoons ground coriander
1 and 1/2 teaspoons ground turmeric
1 and 1/4 teaspoons ground cumin
1 teaspoon garlic powder
1/4 teaspoon cayenne (more or less to taste)
1/2 teaspoon fine sea salt (plus more to taste)
Optional: 1/4 teaspoon ground cinnamon
1 and 1/4 cups (255 g) dried yellow split peas, rinsed and drained
1/4 cup (60 mL) canned tomato puree (see notes for options)

Steps:

  • In a medium, heavy saucepan, combine 1/2 cup (125 mL) of the water with the onion. Bring to a boil over medium high heat; cook and stir for 4 to 5 minutes until softened.
  • Add the ginger, coriander, turmeric, cumin, garlic powder, cayenne, salt, (optional) cinnamon, split peas and tomato puree. Cook and stir for 2 minutes longer.
  • Stir in the remaining 3 cups water. Bring to a boil and then reduce heat to low. Cook, partially covered, for 35 to 40 minutes until the peas are tender (If you prefer the peas even more tender, cook for 5 minutes longer). Season with additional salt to taste.
  • Serve with any of the suggested accompaniments or toppings, as desired.
  • Serve warm with any of the suggested accompaniments and/or garnishes.

Nutrition Facts : Calories 238 calories, Carbohydrate 44.6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0.8 grams fat, Fiber 17.5 grams fiber, Protein 17.1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 and 1/4 cups (310 mL), Sodium 354 milligrams sodium, Sugar 7.4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

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