Grandma Delleplain Green Pea Soup Food

GRANDMA'S PEA SOUP

Steps:

• Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

GREEN PEA SOUP

Steps:

• In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.
• In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.

GRANDMA ROSE'S SPLIT PEA SOUP WITH BEEF FLANKEN

Steps:

• 1. Chop the onions, celery and carrots. Aim for 1/2-inch pieces, but don't get all OCD about it. You want them all roughly the same size, but a little bigger or smaller won't make a difference at all.
• 2. Heat the oil in a large pot and brown the ribs on all sides. Remove the ribs to a plate, then add the chopped vegetables to the fat in the pot. Stir a minute or two until everything is coated in fat and starting to soften.
• 3. Put the meat back in the pot, then add the split peas, pearl barley and dried dill. Add enough water to cover it all and bring the pot to a boil. Turn the heat down to low, cover the pot, and simmer the soup at least 2 hours, until it is thickened and the meat is tender.
• 4. Shred the meat with two forks (or your fingers if you've let the soup cool for a while). The bones will have slipped out of the meat, so fish them out from the bottom of the pot with a spoon. Season with salt and pepper - you will need much more salt than seems reasonable, but keep salting until it tastes right to you. Serve hot for a hearty one-pot lunch or dinner.

GREEN PEA SOUP ( WITH DRIED PEAS)

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.

SIMPLE HEALTHY GREEN PEA SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Saute onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and saute until fragrant, about 1 minute.
• Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
• Puree soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt and pepper.

GRANDMA DELLEPLAIN GREEN PEA SOUP

Steps:

• ( BROWN STOCK ) Cut or trim meat from bones and brown meat. Put the meat and bones into a large kettle, or pot, cover with water and seasoning and bring to a boil, reduce heat and simmer 4-5 hours. Add the vegetables and cook 1-2 hours longer. Strain and cool. When cool remove the layer of fat at the top. Use the broth fot soups, stews, and gravys.
• Green Pea Soup.. combine brown stock, warer and 3 1/2 cups peas, celery, onions, turnips and mint. Cook until vegetables are tender.
• Rub through a sieve, thin with stock or water if necessary.
• Blend flour and seasoning with salt, pepper, and sugar. Add to puried vegetables and heat to boiling, stirring constantly. Add remaining whole peas, cook until tender, and serve.

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.

GRANDMA DELLEPLAIN FRENCH ONINO SOUP

Steps:

• ( BROWN STOCK ) This must be made before you make the onion soup. It will take the longest to cook, about 5-6 hours. Cut away the meat from the beef bones and brown the meat, Place the meat and bones in a large kettle, or pot., cover with water and add seasoning , bring to a boil, reduice heat and simmer 4-5 hours. Add the vegetables and cook 1-2 hours longer. Strain and cool when the broth is cool remove the layer of fat at the top. Use the broth for soups, stews, and gravys.
• For the french obion soup slice the onions or chop them and brown them in the butter, add the ( brown stock ) wercestershire sauce, salt and pepper, simmer until onions are tender, put into bowls and sprinkle with parmisan cheese on top.

GRANDMA'S SPLIT PEA SOUP

Steps:

• In large saucepot heat olive oil and add shallots.
• Wait 3 minutes then add garlic.
• wait 3 minutes add water then all other ingredients.
• bring to a boil then drop to a simmer for 1 hour with cover on but tilted to vent.
• serve with some good croutons.

GRANDMA'S SPLIT PEA SOUP

Steps:

• Combine all ingredients in a large soup pot.
• Bring to a boil slowly.
• Reduce heat and simmer until thick.
• Remove bone, skin, and any fat.
• Chop meat into bite-sized pieces.
• Season to taste.