Mediterranean Spilt Pea Soup Food

LEBANESE GREEN SPLIT PEA SOUP

Steps:

• Add the split peas to a large saucepan, cover with water, bring to a boil, and cook for 15 minutes. Drain and set aside, and rinse out the pot.
• Meanwhile, add the peeled potatoes to another saucepan, cover with cold water, salt the water heavily, and then bring it to a boil and cook for 7 minutes. Drain and set aside. (I simply pour them into the same strainer I'm already using for my peas).
• Heat the olive oil in your large saucepan. Add the onion and garlic and saute for 5 minutes, stirring frequently to prevent the garlic from burning. Add the cumin, pepper, and cayenne, and continue to cook, stirring frequently, until the onions are softened and slightly browned.
• Add the potatoes, split peas, vegetable broth, and celery. Bring to a boil, then reduce to a steady simmer and add the parsley if using. Continue to simmer until the potatoes and split peas are fully cooked. Turn off the heat and use an immersion blender to puree the mixture until smooth. (Alternately, you can blend the soup in batches in a blender or food processor).
• Return the soup to the heat and add the lemon juice, and salt to taste. If desired, add water to thin out the consistency. Serve hot, topped if desired with a drizzle of olive oil, and a generous sprinkling of za'atar.

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.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

SPLIT PEA SOUP

Steps:

• Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

YELLOW SPLIT PEA SOUP

Steps:

• Put the onion in a large non stick saucepan over medium low heat.
• Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent.
• Add the garlic, stir and continue to cook for 1 minute.
• Stir in the split peas, then the seasonings, hot sauce and the broth.
• Raise the heat to medium and bring to a boil.
• Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick.
• Remove the cover and stir well before serving.

MEDITERRANEAN SPLIT PEA DIP

Steps:

• Rinse the split peas under running cold water.
• Put in medium-sized pan and add the coarsely chopped onion, the garlic and plenty of cold water.
• Bring to a boil, reduce heat and simmer 45 minutes or until very tender.
• Drain, reserving some of the cooking liquid, and put in a food processor or blender.
• Add 5 tablespoons of the oil and process until smooth.
• If the mixture seems too dry, add enough of the reserved liquid to form a smooth, thick puree. (If you don't have a food processor you can mash the spilt peas with a fork in a bowl).
• Add the oregano and season to taste with salt and pepper.
• Turn the mixture into a serving bowl and sprinkle with the finely chopped onion and extra oregano, if desired.
• Drizzle over the remaining oil.
• Serve warm or cold with savory biscuits.

SPLIT PEA SOUP (((BEST PEA SOUP EVER)))

Steps:

• Place all ingredients into a large stew pot.
• Cover ingredients with water about 2 inches above the top of the ingredients.
• Bring to a boil.
• Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
• Serve with a crusty bread if desired.