GREEN SPLIT PEA AND BACON SOUP
From Super Food Ideas July 2008. Though I have listed chicken stock as per recipe I used a homemade ham stock. This bought back memories of New Years Eve parties that my parents used to have and there was always pots of mushy peas served. UPDATE- after making this several times now I have found the cooking time will vary between 25 to 45 minutes - I can only put it down to the split peas and that they may vary from packet to packet.
Provided by ImPat
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium high heat and add onion and garlic and cook stirring for about 3 minutes till onion is soft.
- Add peas and stir to coat.
- Add stock and cold water and bring to the boil.
- Reduce heat to low and simmer partially covered for 25 to 45 minutes or until peas are tender (see note above).
- Remove from heat and process half the soup in a blender or use a stick blender till smooth or do what I did and put the stick blender straight into the pot and process to your liking.
- Return to pot or if you just used the stick blender, stir in lemon juice and cook for 3 minutes or until heated through.
- While soup was cooking in the first 25 minutes, heat a frying pan over medium high heat and add bacon and cook till crisp or use recipe #208501 .
- Transfer to a plate lined with paper towel and drain.
- Crumble into pieces.
- Ladle soup into bowls and top with crumbled bacon and paprika and serve with a roll.
HEARTY SPLIT PEA SOUP WITH BACON
This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes well. Look for split peas that have a use-by date on the package and are relatively fresh; they will cook faster and better.
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
- Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
- Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 7 grams, TransFat 0 grams
SPLIT PEA SOUP WITH BACON AND CRISPY WHITE CHEDDAR GRILLED CHEESE
Provided by Tyler Florence
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Make the soup: If you have not yet, soak your split peas in water for 2 hours or overnight. This will improve the cook time of your soup. If the peas are not soaked, you will just need to cook them longer, about 30 to 40 extra minutes.
- Heat the olive oil in a large pot over medium heat. Add the diced bacon and cook until crispy and brown. Use a slotted spoon to remove the bacon and rest it on a paper towel-lined plate. Pour off all but 1/4 cup of the drippings from the pot.
- Place the pot back over medium heat and add the onions, garlic and marjoram leaves. Cook until they turn translucent, about 2 minutes.
- Add the split peas, stock and milk and simmer until the peas start to fall apart, about 20 minutes.
- Once cooked, transfer half of the peas and cooking liquid to a blender with half of the spinach. Puree until smooth, adding more liquid if needed to thin out the soup. Repeat this step for the remaining half of the peas and cooking liquid.
- Combine all of the soup together and season with salt and lemon juice. Serve garnished with the bacon bits, sour cream and some fresh marjoram.
- Make the grilled cheese: Using the flat side of a knife or the back of a spoon or fork, crush the cloves of garlic and place into a small microwave-safe bowl. Add the butter and microwave on high for about 30 seconds or until the butter is boiling hot and fully melted.
- Brush the garlic butter over the back of the top and bottom pieces of bread for each sandwich. Flip the bread over and spread mayonnaise on each side and place 2 pieces of sharp white cheddar cheese in the middle of half of the pieces of bread.
- In a saute pan or skillet over medium heat, toast the sandwich butter side down until an even brown color is achieved, about 1 1/2 minutes. Flip the sandwich and repeat on the other side.
- Sprinkle with a pinch of salt, cut in half and serve hot with soup.
WITCHES' BREW (PEA & BACON CHOWDER)
We love this soup all through the year, but it really comes into its own at Halloween - for obvious reasons!
Provided by Lesley Waters
Categories Dinner, Snack, Soup, Supper
Time 32m
Yield 6 kids' size servings
Number Of Ingredients 7
Steps:
- Heat the oil in a saucepan. Add the onion and gently cook over a medium heat for 5-6 mins until softened but not coloured. Add the garlic and cook for a further min. Stir in three-quarters of the petit pois, then pour in the stock. Bring to the boil and simmer for 10-12 mins. Meanwhile, grill the bacon until crisp.
- Allow to cool for a few mins, then carefully transfer to a food processor and whizz until smooth. You might need to do this in two batches, depending on the size of your processor.
- Return the soup to the pan and add the remaining petit pois. Bring to the boil and simmer for 2 mins or until the whole peas are tender. Season to taste, then stir in the butter, if using. Break the bacon into pieces and scatter over bowls or mugs of soup. The soup can be made up to a day ahead; just grill the bacon on the day.
Nutrition Facts : Calories 131 calories, Fat 5 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.11 milligram of sodium
SPICY BLACK-EYED PEA SOUP WITH BACON
Very similar to a great soup served at the Black-eyed Pea restaurants!
Provided by Genie Harris
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, 8 to 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
- Add tomatoes, onion, jalapenos, garlic, salt, and pepper to bacon drippings. Saute over medium-high heat until vegetables are soft, about 5 minutes.
- Add water and bouillon; stir until bouillon cubes dissolve. Stir in peas and cook until heated through, about 5 minutes. Add Swiss cheese and simmer gently until cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 591.9 calories, Carbohydrate 48.2 g, Cholesterol 83.3 mg, Fat 27.6 g, Fiber 10.5 g, Protein 39.1 g, SaturatedFat 16 g, Sodium 1492.1 mg, Sugar 4.1 g
CREAMY SPLIT PEA SOUP WITH BACON
Steps:
- Rinse split peas in cold water, pick over and discard any discolored peas or small stones. Set aside.
- In a Dutch oven or 6-quart pan over medium heat, cook bacon until crisp .
- Remove bacon with a slotted spoon to paper towels to drain. Refrigerate until later, for garnish.
- In the bacon drippings over medium heat, cook the onion and celery until tender and lightly browned, about 12 to 15 minutes.
- Add the split peas, water, potatoes, salt, pepper, bouillon, and bay leaf.
- Bring to a boil over high heat, then reduce heat to low.
- Cover and let simmer for 45 minutes, or until peas are soft. Stir occasionally.
- Discard bay leaf.
- Carefully purée the hot pea soup in batches , filling the blender no more than 1/3 to 1/2 full each time. Make sure cover is secure when blending the hot mixture.
- Pour blended mixture into a bowl while blending subsequent batches.
- Return the mixture to the Dutch oven and stir in the half-and-half.
- Cook over medium heat until hot, but do not boil.
- Taste and season with salt and pepper.
- Sprinkle the reserved bacon on top of the soup just before serving.
Nutrition Facts : Calories 284 kcal, Carbohydrate 34 g, Cholesterol 26 mg, Fiber 11 g, Protein 17 g, SaturatedFat 4 g, Sodium 497 mg, Sugar 5 g, Fat 9 g, ServingSize 12 servings, UnsaturatedFat 0 g
YELLOW PEA AND BACON SOUP
This is a savory, fast and easy soup. Sometimes simplicity is perfection. It's from Rozanne Gold, a favorite cookbook author. Cook time includes overnight soaking of dried peas.
Provided by sugarpea
Categories Pork
Time 9h5m
Yield 4 1/2 cups soup
Number Of Ingredients 6
Steps:
- Soak the peas overnight in water to cover by 2".
- Next day fry bacon in a soup pot until fat begins to melt, 1-2 minutes; add the onions and saute over medium heat until lightly browned, about 10 minutes.
- Add the drained peas and water and bring to a boil; cover, reduce the heat and simmer, stirring frequently, for 45 minutes.
- In a blender, puree 1 cup of the soup and add it back to the soup pot with the salt; simmer another 5 minutes; add more water if soup is too thick; serve with a garnish of finely snipped sage.
Nutrition Facts : Calories 269.4, Fat 9.7, SaturatedFat 3.1, Cholesterol 13.7, Sodium 437.3, Carbohydrate 31.8, Fiber 13, Sugar 4.6, Protein 14.8
BLACK-EYED PEA AND BACON SOUP
A hearty and delicious soup made with black-eyed peas and diced bacon. Serve with fresh baked rolls or biscuits.
Provided by EmpressChristine
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes.
- Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 50.8 g, Cholesterol 10.6 mg, Fat 4.7 g, Fiber 9.6 g, Protein 10.7 g, SaturatedFat 1.5 g, Sodium 961.6 mg, Sugar 6.1 g
PEA AND BACON SOUP
Find your new favorite soup recipe with this savory Pea and Bacon Soup. Sprinkle this Pea and Bacon Soup with thyme or parsley before serving.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook bacon in large saucepan on medium heat 10 to 12 min. or until crisp, turning frequently. Remove bacon from pan; drain on paper towels. Discard all but 3 Tbsp. drippings from pan.
- Add onions, celery, carrots and garlic to reserved drippings; cook 4 min. or until crisp-tender, stirring frequently. Stir in all remaining ingredients except bacon; stir. Bring to boil; cover. Simmer on medium-low heat 1 to 1-1/2 hours or until peas are tender.
- Crumble bacon; stir into soup. Remove and discard bay leaf before serving.
Nutrition Facts : Calories 380, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 590 mg, Carbohydrate 53 g, Fiber 20 g, Sugar 9 g, Protein 21 g
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BACON AND SPLIT PEA SOUP RECIPE - IAN KNAUER - FOOD
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- In a large heavy pot, cook the bacon over medium heat, turning occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain, keep the fat in the pot.
- Stir the onions, garlic, and 1/2 teaspoon each salt and pepper into the fat in the pot and cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the carrots, celery, stock, and split peas and bring to a simmer. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours. Season the soup with salt and pepper to taste and crumble the reserved bacon over top.
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