Parsnip Split Pea Soup Food

PARKER'S SPLIT PEA SOUP

Steps:

• In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

SPLIT PEA AND SMOKED HAM SOUP

Steps:

• In a large sauce pot, heat the olive oil over medium heat. Add the celery, garlic, parsnip and onion, and saute for 15 minutes to build flavor, seasoning with salt and pepper as you go. Add the oregano, thyme and bay leaf, and cook on low for 3 more minutes. Turn the burner off and add the bourbon, return to the heat and reduce for 3 minutes. Add the split peas, ham and stock. Remember to season lightly as you cook. Cook until the peas are tender and the soup has reduced to the desired consistency, about 1 hour. Pull the ham piece and herbs from the pot and, using an immersion blender, blend the soup until mostly smooth. Cut the ham into 1/2-inch pieces and add back to the pot. Serve with the toasted baguette.

PARSNIP & SPLIT PEA SOUP

Steps:

• Set Instant Pot to SAUTE and add the 1 tablespoon olive oil or 1/4 cup water, onion, carrot, parsnip, and garlic, saute for 4 - 5 minutes (feel free to skip this step entirely adding everything to the pot and cooking).
• Add split peas, herbs, bay leaves, and at least 5 cups of broth, and stir to combine.
• Lock lid, set the valve to SEALING, and manually set to HIGH pressure for 15 minutes. Let natural release for 10 minutes. Remove bay leaves, stir in parsley, season to taste with salt and pepper.
• Using an immersion blender, puree soup until desired consistency. Alternatively, use a blender or food processor (may take 2 - 3 batches).
• Place ingredients into the bottom of your crock pot, starting with the split peas and finishing with the broth. Heat on low for 7 - 8 hours or high for 4 - 5 hours. Add parsley 30 minutes before done. Let soup cool slightly and remove bay leaves.
• Using an immersion blender, puree soup until desired consistency. You can also puree using a food/processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed.
• In large pot or stock pot, heat oil or water and saute onion, garlic, carrots and parsnips until onions are translucent, about 5 minutes.
• Add the split peas, herbs, bay leaves and vegetable broth.
• Bring to a boil, cover, reduce heat to medium-low and simmer for 2 hours, stirring occasionally.
• Stir in the parsley 30 minutes before soup is done.
• Let soup cool slightly and remove bay leaves.
• Using an immersion blender, puree soup until desired consistency. Alternatively, use a food processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed.

HEARTY SPLIT PEA SOUP

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

SPLIT PEA AND PARSNIP SOUP - CROCK-POT

Steps:

• Heat the oil in a large skillet over medium heat, add the onion and parsnips, cover and cook until softened, about five minutes.
• Transfer the vegetables to a 4-6 quart slow cooker and add the peas, thyme, bay leaf and stock. Cover and cook on low for eight hours, stirring once if possible. When it's done, the peas will disappear! (The time may vary, depending on your crock pot - I did three hours on high and one on low.).
• Season with salt and pepper to taste. Stir in the Liquid Smoke, if using, remove and discard the bay leaf, and taste to adjust the seasonings.

PARSNIP AND SPLIT PEA SOUP

Steps:

• Slow Cooker method: Saute onions, garlic, carrots and parsnips with olive oil until onions are translucent, about 4 minutes. Place sauteed vegetables in slow cooker and add the remaining ingredients. Slow cook on low for 8 hours. Remove bay leafs and using a submersion blender, blend until desired consistency…blending more for creamy and less for chunky. Taste for seasoning. Stove top method: In large pot or stock pot, heat olive oil and saute onions, garlic, carrots and parsnips until onions are translucent, about 4 minutes. Add remaining ingredients, bring to a boil, reduce heat, cover and simmer for one hour stirring occasionally. Remove bay leafs and using a submersion blender, blend until desired consistency…blending more for creamy and less for chunky. Taste for seasoning.

SPLIT AND BLACK-EYED PEA SOUP

Steps:

• In a 2-quart saucepan, bring the black-eyed peas and 4 cups of water to a boil; let stand 1 hour; drain.
• In an 8-quart stockpot, bring the remaining 8 cups water to a boil.
• Stir in the black-eyed peas, carrots, celery, onion, parsnip, and split peas.
• Return to a boil; decrease heat and simmer, uncovered, 40 minutes.
• Add in the parsley and dill; simmer 35 minutes or until the beans have softened.
• Stir in the celery salt, salt, and pepper; discard parsnip.

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.

SMOKY SPLIT PEA AND ROOT VEGETABLE SOUP

Steps:

• melt butter in lg pot over low heat. add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. add stock, peas and ham hocks. bring to simmer and cover partially and cook til peas are tender and soup thickens slightly stirring occasionally, about 45 minutes. add parsley in the last 5 minutes. season with salt and pepper.

DANISH-STYLE YELLOW SPLIT PEA SOUP

Steps:

• Drain the peas and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the remaining ingredients except the dill. Cover and cook on low for 6-8 hrs, or until everything has softened. Remove and discard the thyme.
• Stir, adjusting the soup with 250-300ml boiled water as needed. Season to taste. Sprinkle over the dill and serve with rye bread, mustard and pickle, if you like.