Dried Whole Green Peas Food

GREEN PEA SOUP ( WITH DRIED PEAS)

Green Pea Soup ( With Dried Peas) image

Basic Green pea soup with dried split peas and a ham or bacon knuckle for flavouring. You may put in a piece of bacon instead. This is from 'Practical Cookery'

Provided by Wild Thyme Flour

Categories Vegetable

Time 1h10m

Yield 5 liters, 10 serving(s)

Number Of Ingredients 13

Ingredients

500 g split peas (soaked overnight)
4 liters water
150 g carrots
2 medium onions
125 g ham knuckle or 125 g bacon
thyme
bay leaf
salt and pepper
stale bread (cubed)
3 tablespoons oil
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Place the soaked peas in a pan, cover with the water, bring to the boil .
Add the remaining ingredients and simmer until the peas are tender.
remove the ham hock, bayleaf and carrot and liquidise.
Correct seasoning.
Croutons:
Toss the cubed bread with the remaining ingredients in a frying pan until they get lightly browned.

Nutrition Facts : Calories 224, Fat 4.7, SaturatedFat 0.7, Sodium 145.6, Carbohydrate 34.3, Fiber 13.6, Sugar 5.8, Protein 12.7

FINNISH DRIED PEA SOUP (HERNEKEITTO - FINLAND)

Finnish Dried Pea Soup (Hernekeitto - Finland) image

From the "Best of Finnish Cooking". The author put together her recipes so that her sons would always have the Finnish recipes/dishes at hand. I haven't made it yet. I like the short list of ingredients. Time does not include the overnight soaking.

Provided by Debbie R.

Categories Finnish

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

8 cups water
1 lb dried whole green peas
1 lb smoked ham (one large piece with bone)
1 teaspoon dried marjoram
1 onion
2 cloves
1 -2 teaspoon salt

Steps:

Rinse and remove unwanted pieces from the peas. Cover with cold water and let soak overnight.
Afterwards, drain and rinse the peas. Peel the onion and stud it with the cloves. Put everything into the pot with the peas. (Use fresh water for the 8 cups, not the soaking water.).
Bring to a boil; cover, lower heat, and let simmer until they are very soft, about 2 hours, stirring often.
Remove meat from soup. Trim it from the bones, cutting into small pieces. Return it to the soup.
Salt to taste and serve. (I must add, however, that the listed amount of salt could be too much for some people, let alone adding more at this point. However, I've included the amounts listed by the author because she says that Finnish food is very salty. Use your own judgement.).

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