Greek Spilt Pea Soup With Lemon Food

AUTHENTIC GREEK FAVA RECIPE (YELLOW SPLIT PEAS PUREE)

Steps:

• Rinse the split peas with plenty of water.
• Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.
• As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
• When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.
• Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley. Enjoy!

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

PEA SOUP WITH LEMON MASCARPONE

Steps:

• Heat the butter and oil in a medium saucepan over medium heat until the butter melts. Add the garlic, onions, crushed red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the onions are slightly softened but not golden, about 4 minutes. Add the chicken broth and 1 cup water and bring to a boil over high heat. Reduce the heat to keep the soup at a low simmer and simmer, partially covered, until the onions are tender, about 7 minutes. Add the peas and parsley and cook until the peas are just thawed and tender, about 3 minutes (the soup may not return to a boil). Transfer to a blender and blend until very smooth (be careful when blending hot liquids). Season with salt and pepper to taste.
• Stir the mascarpone with the lemon zest and juice, 1 tablespoon water and a pinch of salt in a small bowl.
• Serve the soup warm, with a dollop of lemon mascarpone and a little bit of chopped parsley.

MEDITERRANEAN SPILT PEA SOUP

Steps:

• Rinse off split peas and add to a pot with 1 quart of unsalted water bring to a boil and simmer for 30 minutes.
• In a separate soup pot, sauté onion in olive oil for 10 minutes over medium heat, the onion will get brown edges and start to caramelize.
• Add the garlic and the carrots, sauté 5 minutes more.
• Add veggie broth, sun-dried tomatoes, rosemary, bay leaves, thyme, marjoram, smoked paprika, sea salt, black pepper, and dijon.
• Drain split peas and add in.
• Simmer gently over medium-low heat, 30 minutes, with a lid-vented, stirring occasionally. Cook until peas are soft and broken down.
• Add in fresh parsley just before serving and a squeeze of lemon.

GREEK SPILT PEA SOUP WITH LEMON

Steps:

• Preheat the oven to 350 degrees F.
• For the soup: Heat the olive oil in a soup pot over medium heat. Add the onions and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until just tender, 20 minutes. Remove half the soup and puree with the mint and parsley until smooth(or chunky) in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the salt and pepper. Cool and store for a make-ahead meal.
• For the flatbread: Arrange the flatbread on a wire rack over a baking sheet, spray with the olive oil on both sides and season with salt and oregano. Roast in the oven to toasted and crisp. Store at room temperature in an airtight container.
• Reheat the soup over medium heat. Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of olive oil and flatbread chips.

YELLOW SPLIT PEA SOUP WITH LEMON

Steps:

• Bring the peas, water, and bay leaf to a boil, then simmer until the peas are completely soft, about 45 minutes.
• Remove bay leaf, press peas through a sieve and return the puree to the soup pot.
• Melt butter and olive oil in a skillet over medium heat.
• Add onions and cook until soft. Add carrot, celery, garlic, salt, and ground cumin, and cook 10 minutes.
• Add the vegetables to the pea puree and simmer until they are soft. (Rinse out the skillet with a small amount of water, then add the water to the soup.) Add lemon peel and juice to taste.
• Check for salt and cumin and add more of each if desired.
• Finish with black pepper to taste and serve sprinkled with paprika and garnished with fresh herbs.

YELLOW SPLIT-PEA SOUP WITH LEMON

Steps:

• In a large cooking pot, heat olive oil on medium-high heat.
• Add onion and cook uncovered for 5 minutes, stirring often, until onion is softened and starting to brown.
• Reduce heat to medium and add carrots, celery, garlic, yellow split peas, chicken broth and cook uncovered for about 5 minutes, stirring occasionally until carrots start to soften.
• Add bay leaf and bring to boil.
• Reduce heat to medium low, and simmer for about 1 1/2 hours or until peas are soft but not mushy.
• Discard bay leaf.
• Add spinach, heat and stir for about 1 to 2 minutes or until spinach is wilted.
• Add lemon juice and black pepper and stir well.
• Adjust seasonings to taste.
• Refrigerate any unused portions.