CANADIAN (HABITANT) YELLOW PEA SOUP
I'm submitting this, after answering a request for a recipe that is like the canned Habitant Pea Soup made in Canada. I got it from an old booklet published years ago by Chatelaine Magazine, in which all the recipes are suppose to be Heirloom Canadian recipes. I have not made this recipe, but I plan to as soon as I have a ham bone.
Provided by Jayne
Categories Beans
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place peas in a soup pot, cover with the cold water and soak overnight. Next morning add the chopped vegetables, ham bone and bay leaf. Bring to a boil, then lower heat, cover and simmer gently for 3 to 4 hours. Stir mixture occasionally and add a little boiling water to keep soup at the right consistency. Remove the ham bone and add seasonings. Amount of salt will depend on the saltiness of ham bone.
- Note: If soup is served at once, it will need no binding. If to be chilled and set aside for later, add 2 tablespoons each, well creamed butter and flour, smoothed together and stirred into the simmering soup 10 to 15 minutes before removing from heat.
Nutrition Facts : Calories 20.5, Fat 0.1, Sodium 19.8, Carbohydrate 4.9, Fiber 0.9, Sugar 2.1, Protein 0.5
GREEK SPLIT PEA SOUP WITH LEMON
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the soup: Heat the EVOO 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 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 EVOO and flatbread chips.
CANADIAN YELLOW SPLIT PEA SOUP WITH HAM
Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade.
Provided by channyharte
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 3h50m
Yield 12
Number Of Ingredients 10
Steps:
- Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
- Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 31.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 11.8 g, Sodium 995.1 mg, Sugar 3.1 g
YELLOW SPLIT-PEA SOUP WITH LEMON
This recipe was posted in our local newspaper. Adding the spinach and lemon to the soup provided another special taste and flavor. As usual, pea soup is always better the following day.
Provided by William Uncle Bill
Categories Stocks
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 13
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.
YELLOW SPLIT PEA SOUP WITH LEMON
This is another yellow split pea soup that I found on the internet. I haven't tried it yet, but I'm posting it for ZWT2. If someone converts this to a crock pot recipe, please let me know how you did it!
Provided by dicentra
Categories Lentil
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 295.5, Fat 7, SaturatedFat 2.9, Cholesterol 10.2, Sodium 255.1, Carbohydrate 43.9, Fiber 17.5, Sugar 6.9, Protein 16.7
LEMONY YELLOW PEA SOUP
To make this soup use yellow split peas, its the secret ingredient according to my colleague. This makes a wonderful lunch served with garlic bread and a light fruit salad.
Provided by Baby Kato
Categories African
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the peas and the celery in the chicken stock for 45 minutes.
- Once the peas are tender, puree.
- Add the seasonings, lemon juice and flour to the melted margarine, adding small amounts of the soup to thin (if necessary).
- If you find the soup too thick add the optional water.
- Add the margarine mixture to the soup and simmer 15 minutes before you serve.
GOLDEN YELLOW SPLIT PEA SOUP
You may have seen green split pea soup before, but I love the color the yellow split peas give my version. Turmeric also gives it a golden hue and lends an earthy flavor. For added creaminess, I like to dollop a little smoky sour cream on top.
Provided by Kardea Brown
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, carrots, celery and turmeric and cook until the vegetables are tender, about 5 minutes. Add the peas, vegetable broth, thyme and 1/2 teaspoon each salt and pepper.
- Bring to a boil; cover, reduce the heat to low and simmer until the peas are tender and the soup is thickened, 40 to 45 minutes. Stir in 1 to 2 cups water at the end of cooking if the soup is too thick.
- Meanwhile, stir together the sour cream, paprika and 1/4 teaspoon each salt and pepper. Spoon the soup into serving bowls and top with the sour cream. Garnish with thyme, if desired.
YELLOW SPLIT PEA SOUP
Provided by Food Network
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.
CURRIED YELLOW SPLIT PEA SOUP WITH SPINACH
I've been fascinated with yellow split peas lately. I found this in my 365 Low Fat Recipes cookbook. This would freeze well.
Provided by dicentra
Categories Lentil
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, heat oil over medium heat. Add onion and garlic and cook until soft, 3-5 minutes.
- Add ginger, cumin, curry powder, turmeric, coriander and cayenne. Cook, stirring, 1 minute to toast the spices.
- Add yellow split peas and 8 cups of water. Bring to a boil over high heat.
- Reduce heat to medium-low, cover and simmer until split peas are soft, about 45 minutes.
- Add spinach and salt. Cook until spinach wilts, about 1-2 minutes. Soup will thicken upon standing. Add additional water to thin.
Nutrition Facts : Calories 252.7, Fat 2.4, SaturatedFat 0.3, Sodium 211.2, Carbohydrate 43, Fiber 17.5, Sugar 6.5, Protein 16.8
YELLOW PEA SOUP
Make and share this Yellow Pea Soup recipe from Food.com.
Provided by carolinafan
Categories Easy
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In 3-1/2 to 4-quart slow cooker, combine all ingredients except onions and corn; stir gently to mix.
- Cover; cook on Low setting 7 to 9 hours or until peas are soft.
- Stir in onions and corn. Cover; cook 30 minutes longer or until corn is thoroughly heated.
Nutrition Facts : Calories 451.7, Fat 12.6, SaturatedFat 4.4, Cholesterol 25.4, Sodium 968.9, Carbohydrate 58.4, Fiber 20, Sugar 7.2, Protein 29.1
LEMONY PEA AND SPINACH SOUP
This verdant soup has nuance: Celery, leeks and vermouth provide grassy notes, just subtle enough so as not to obscure the delicate flavor of the peas. Bright and sunny - and hearty and comforting with the optional addition of pasta - it tastes like spring, but can be prepared perennially. Unlike many one-note blended pea soups, this one celebrates textures and flavors: Divide your soup across several bowls, then add a spoonful of pasta and a dollop of crème fraîche for bright tanginess. Because this light soup is vegetable-based, drizzle it with plenty of olive oil, for richness, and pile on as many fresh herbs as you can. Lemon zest is a garnish, but nonnegotiable for this dish to sparkle.
Provided by Alexa Weibel
Categories soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat 1/4 cup oil over medium. Add the leeks and celery, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.
- Stir in the vermouth and garlic, and cook until the liquid evaporates, about 3 minutes. Add the chicken stock and bring to a boil over high.
- Once it comes to a boil, add the frozen peas and cook, stirring occasionally, just until tender, about 3 minutes. Remove from heat, then stir in the spinach until wilted. Stir in the parsley.
- Working in batches, transfer to a high-power blender and purée until creamy. (A food processor or immersion blender would work as well, though may take a little longer.) Return to the pot and season to taste with salt and pepper. (Makes about 12 cups.)
- Divide among bowls. Add pasta, if using, then top with a dollop of crème fraiche. Drizzle generously - nay, recklessly! - with olive oil. Sprinkle with a pile of herbs; grate fresh lemon zest on top; and serve immediately.
SWISS PEA SOUP
Pea soup is very traditional in Northern Europe. This is a Swiss version. They would use a ham called jambon de la borne, or hook ham, as it is hooked up in the huge cheese chalet chimney where people make cheese on wooden fires in the Alps. Most of us will have to do with a good smoked ham bone. The recipe was adapted liberally from FXCuisine.com
Provided by PanNan
Categories Ham
Time 4h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak the peas in water for at least 90 minutes, or overnight. Change the water a few times.
- Take the whole onion and nail the bay leaves into it with the whole cloves.
- Add the oil to a soup pot. When hot, add the diced onion and chopped leek and saute until they're soft. Add the chopped carrots, potatoes and celeriac and continue to saute for a few minutes.
- Add water until the vegetables are just covered.
- Rinse the peas an additional time and add to the pot with the vegetables. Add the whole studded onion and the ham bone. Wrap the herbs and tie with kitchen twine, and add it to the pot as well (leaving a little string to pull it out easily).
- Add more water to cover and cook over medium (not hot) heat,slowly, until it boils. Remove the skim as needed as it comes to a boil.
- When boiling, lower heat to a simmer, and cook at least two hours uncovered.
- Remove the tied herb bunch, the whole studded onion and the ham bone.
- Using a stick blender, puree the soup until well blended.
- Taste before salting, as the ham is pretty salty. Top with cracked pepper, and any ham bits that were cut from the removed bone.
Nutrition Facts : Calories 447.1, Fat 2.8, SaturatedFat 0.4, Sodium 50.3, Carbohydrate 88.5, Fiber 22, Sugar 9.7, Protein 20.2
YELLOW SPLIT PEA SOUP
If you can't find yellow split peas, feel free to use green ones. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Beans
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Soak peas overnight.
- Drain, place in kettle with ham bone, garlic onion, celery and water.
- Simmer until tender, adding more water as necessary.
- Remove bone and mash peas; season to taste with salt and pepper.
- Serve hot with croutons or pour over rye bread toast.
Nutrition Facts : Calories 6.8, Sodium 16.6, Carbohydrate 1.6, Fiber 0.3, Sugar 0.7, Protein 0.2
YELLOW SPLIT PEA SOUP
"This is a great new twist on traditional pea soup," remarks Lynn Jurss of Thousand Oaks, California. "It tastes wonderful and has a sunny yellow color."
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.
Nutrition Facts : Calories 374 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 959mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
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