GREEN PEA SOUP
Provided by Ellie Krieger
Time 25m
Yield 4 (1 1/4 cup) servings
Number Of Ingredients 8
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.
IRISH SPLIT PEA SOUP
Apparently what distinguishes Irish Pea Soup from German Pea Soup is the addition of a potato and optional cream!
Provided by Carolyn Haas
Categories Vegetable Soup
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Spray your pan with Pam® or similar.Add the onion, carrots, and celery to the pan and cook for 3 to 4 minutes until the onion is soft but not brown. Add the bacon crumbles to the pan with the water.
- 2. Add the peas to the pan with the thyme, bay leaves, potato, and ham or pork bone if you have one and bring to a boil. Lower the heat, cover, and simmer for 1 hour. (Check to see if more water needs to be added.)
- 3. Remove the thyme, bay leaves and bone. Process the soup with an immersion blender or food processor until desired texture. Return the mixture to the pot, add half and half, if using, and the diced ham/smoked pork. Reheat gently. Season with salt and black pepper. Ladle into soup bowls and serve.
SIMPLE HEALTHY GREEN PEA SOUP
Recovering from surgery and a bad case of strep throat, I threw this together to aid my body through recovery. Eating this soup is a great way to pack in the nutrients. Light, clean, filling, and full of flavor. My kids love it. I just add a little milk to cool it down so they can eat it right away.
Provided by Zebraf301
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 35m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 23.9 g, Cholesterol 8.3 mg, Fat 2.6 g, Fiber 6.6 g, Protein 9.2 g, SaturatedFat 1.1 g, Sodium 878.9 mg, Sugar 10.2 g
IRISH SPLIT PEA SOUP WITH CRUBEENS (PIG'S FEET)
Make and share this Irish Split Pea Soup With Crubeens (Pig's Feet) recipe from Food.com.
Provided by Olha7397
Categories Pork
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Rinse peas; pick over. Place in bowl; cover with water. Soak overnight. Drain any remaining liquid from peas; add water to make 10 cups of liquid. Combine peas and liquid in Dutch oven.
- Rinse pig's feet under running water; add to peas. Bring to boil. Skim any foam. Reduce heat to low; cook 1 1/2 to 2 hours. Remove pigs' feet. Add vegetables and seasonings; cook 1 hour more. When pigs' feet have cooled, remove skin and bones; chop meat. Puree soup in electric blender or pass through a sieve. Add chopped meat.
- Melt butter in small saucepan. Add flour; cook until bubbly. Add small amount of soup to flour mixture, stirring well. Pour back into soup kettle. Stir well; cook 5 minutes.
- Next make croutons. Remove crusts from bread; cut into 1/2 inch cubes. Melt butter in heavy skillet; fry bread cubes over moderate heat until golden. Drain; serve sprinkled on soup. Makes 6 to 8 servings.
- Irish Cooking.
Nutrition Facts : Calories 497, Fat 16.8, SaturatedFat 7.3, Cholesterol 76.1, Sodium 622.6, Carbohydrate 54.8, Fiber 18.5, Sugar 7.2, Protein 32.8
GREEN PEA SOUP ( WITH DRIED PEAS)
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
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
IRISH GREEN PEA SOUP
The peas traditionally used in this soup are those dried jade coloured peas found in most supermarkets; drying lends them a pleasant flavour utterly different from fresh peas. The stock used should be left over from cooking smoked ham or corned beef; in a pinch, chicken stock will do.
Provided by Olha7397
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak peas overnight by adding baking soda and pouring boiling water over them.
- Bring ham stock to a boil. Drain peas and put in boiling stock, bring to a boil again, add sage and reduce heat to simmer.
- When peas are very soft, puree by forcing them through a sieve, or use a food processor or hand blender.
- Return puree to saucepan and reheat. Add sufficient stock to give consistency of whipping cream. Season with salt and pepper. Garnish with diced ham or diced salt pork or bacon. Serves 4.
- From the Kitchens of the World.A Canadian Feast.
Nutrition Facts : Calories 11.8, Fat 0.8, SaturatedFat 0.3, Cholesterol 4, Sodium 321.9, Carbohydrate 0.1, Protein 1.1
FRESH PEA SOUP
Steps:
- Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
- *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.
GREEN PEA SOUP
This is a quick, simple recipe for pea soup. Ellie Kreiger on Food Network made this. I just made an adjustment for my taste buds.
Provided by MISSIB
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 105.3, Fat 2.3, SaturatedFat 0.5, Sodium 416.4, Carbohydrate 15.5, Fiber 3.5, Sugar 5.6, Protein 7.1
A GREEN PEAS SOUP, WITHOUT MEAT
The addition of onions and spinach provide a traditional French touch, making this soup a flavorsome beginning for a spring menu.
Provided by Stephen A. McLeod
Categories Soup/Stew Food Processor Leafy Green Herb Vegetable Vegetarian Dinner Mint Spinach Legume Pea Spring Boil Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 quarts
Number Of Ingredients 15
Steps:
- 1. Put 8 cups of the peas and 4 cups of the water in a large saucepan or Dutch oven. Add the salt, pepper, mace, cloves, thyme, and marjoram, cover, and bring to a boil. Reduce the heat, and simmer for about 45 minutes, until the peas are very tender.
- 2. Drain the peas, reserving the cooking liquid in the sauceupan. Puree the peas in a food processor or with a food mill. If using a food mill, discard the skins. Press the puree through a sieve into the reserved liquid, stirring to combine thoroughly. Cover and set aside to keep warm.
- 3. Combine the remaining 2 cups of peas with the remaining 2 cups of water in a medium saucepan. Cover and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, until the peas are just tender.
- 4. While the second batch of peas is cooking, melt the butter in a sauté pan. Add the green onions, and sauté for about 2 minutes. Add the spinach and mint and stir together, cooking until the spinach has just wilted. Blend in the flour, and cook for about 1 minute.
- 5. Drain the peas, reserving the cooking liquid, and stir the peas into the warm soup along with the spinach mixture. Heat until it begins to simmer, adding the reserved pea-cooking liquid-a little at a time-if the soup is too thick. Season with additional salt and pepper, if necessary.
- 6. Pour the soup into a tureen, and garnish with diced toast and shredded calendula blossoms, if desired.
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5/5 (2)Published Feb 15, 2022Category Recipe Roundup, Soup
- Irish Parsnip Soup. Parsnips play a huge part in Irish cuisine. The root vegetable is extra handy during the winter when no other vegetable is in season.
- Carrot and Coriander Soup. This soup is extra popular in Ireland at Halloween, thanks to its bright orange hue. If you’re not a fan of coriander (which, fun fact, is actually the seed of the cilantro plant), I’m positive this soup will change your mind.
- Irish Seafood Chowder. If you check out a map, you’ll realize that Ireland is surrounded by salt water, which means it has an abundant supply of seafood.
- Beer Cheese Soup. I’ve already talked a little bit about this beer cheese soup in my intro, and if that didn’t make you drool, I don’t know what will!
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