NIGELLA LAWSON YELLOW SPLIT PEA AND FRANKFURTER SOUP
Paraphrased from Nigella Lawson's book "Feast". She is such a delight to read! I have a pot simmering on the stove right now and I just had to share. She suggests serving this soup on New Year's Day, so I'm running a little late.
Provided by Mercy
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel the onion, carrot and garlic and cut the onion and carrot into rough chunks. Put them all, along with the roughly cut up stick of celery into the bowl of a food processor. Blitz till all are finely chopped.
- Spoon the oil into a heavy-based wide saucepan and put on medium heat. When warm, add the chopped vegetables from the processor and cook for 5-10 minutes, until soft but not colored.
- Add the ground mace-give a good stir and then add the split peas and stir again until their are glossily mixed with the oil-slicked, cooked-down vegetables. Pour over 5 cups stock and add the bay leaves, then bring to a boil. Cover, turn down the heat and cook for about an hour until everything is tender and sludgy, adding more stock as needed. Sometimes the peas seem to thicken too much before they actually cook and need to be watered down. Taste for seasoning once everything's ready.
- You can add the frankfurters as you wish. It's probably easiest just to cut them into slices - I tend to add them in chunks of about and inch each - and throw them into the soup warm, but I just put them in the microwave (40 seconds on high is about right for one or two franks) then slice them hot and add them to each person's bowl as they come. Not an elegant soup, I'll admit, but a near-perfect one.
Nutrition Facts : Calories 488.3, Fat 22.1, SaturatedFat 7.2, Cholesterol 30, Sodium 695.1, Carbohydrate 48.6, Fiber 19.5, Sugar 7.2, Protein 25.4
PEA AND PESTO SOUP
Providing something hot to eat is the hardest challenge, and although flasks of soup provide scope for spillage and mess, I feel they are worth the risk. This soup - my all-time most-requested- has the bonus, too, of being so simple to make, you can do it while you stumble about the kitchen at breakfast. While you can make it with pesto from a jar, the difference when you use the 'fresh' stuff in a tub that you find in chiller cabinets in the supermarkets is astonishing. I think soups taste better made in a blender rather than a processor, and it's best to use a blender which has a central bit in the top you can remove; this stops pressure building up, which in turn prevents you getting soup all over you or your walls. This would not be a good start to the day.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 17m
Yield enough for 2 hearty bowls
Number Of Ingredients 6
Steps:
- The quickest way to proceed is to fill a kettle first and put it on to boil. When it's boiled, measure the amount you need into a pan and put on the stove to come back to a boil.
- Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes.
- Discard the scallions and blitz the peas and their liquid with the pesto in a blender.*
- Pour into a thermos flask that you've left filled with hot water and then emptied and make sure you screw the top on securely.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
PEA AND PESTO SOUP - NIGELLA LAWSON
Make and share this Pea and Pesto Soup - Nigella Lawson recipe from Food.com.
Provided by DrGaellon
Categories Vegan
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine water, salt, peas, lime juice and scallions in a saucepan. Bring to a simmer and cook until peas are tender, 3-5 minutes. Remove scallions and discard.
- Transfer soup to a blender. Add pesto and process until smooth. Serve hot.
Nutrition Facts : Calories 111.9, Fat 0.7, SaturatedFat 0.1, Sodium 293.6, Carbohydrate 20.1, Fiber 7.3, Sugar 6.9, Protein 7.8
SPLIT PEA SOUP
Just a lovely warming soup. I use ham stock which I freeze after cooking the Christmas ham.
Provided by janerollinson
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Soak the yellow split peas for 12 hours in cold water.
- Rinse the split peas, put in a large pan and cover with the stock. Bring to the boil and simmer for 25 mins.
- Remove any scum and add the onion, sweet potato and carrots. Simmer for 15-20 minutes, until the veg are tender.
- Cool slightly, then blend until smooth.
- Return to the pan and reheat, adding the spinach to wilt it.
YELLOW SPLIT PEA AND FRANKFURTER SOUP
Provided by Nigella Lawson
Categories lunch, one pot, soups and stews, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a food processor, combine onion, carrot, celery and garlic. Process until finely chopped.
- Place a heavy, wide saucepan over medium heat, and add oil. When hot, add chopped vegetables, and sauté until soft but not colored, 5 to 10 minutes. Stir in mace. Add split peas, and stir to mix well.
- Add 4 cups stock and the bay leaves, and bring to a boil. Cover, and reduce heat to low. Simmer until peas are very soft, about 1 hour. Stir soup with a wooden spoon. If desired, adjust thickness of soup with additional stock.
- Add frankfurter pieces to soup, and simmer until well heated. Ladle into bowls and serve. (Alternatively, soup may be ladled into bowls and frankfurter pieces heated in a microwave oven, and added to each bowl as desired.)
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 13 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 15 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 559 milligrams, Sugar 8 grams, TransFat 0 grams
YELLOW SPLIT PEA SOUP
Make and share this Yellow Split Pea Soup recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
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