Puréed Pea Soup Food

PUREED SPLIT PEA SOUP RECIPE

Steps:

• Heat up your oil in a soup pot over medium heat. Add the onion and garlic. Sauté until translucent.
• Add carrots, potatoes, split peas, and dried oregano. Continue sauteing.
• Deglaze with white wine and reduce briefly.
• Add broth and stir to combine. Bring to a boil, then reduce heat to low.
• Cover and let the soup simmer for 40 minutes until split peas are tender.
• Puree until smooth using either a stick or hand blender.
• Adjust seasoning to taste with salt and pepper.
• Ladle your soup into a soup bowl. Swirl sour cream and olive oil on top. Serve.

FRESH PEA SOUP

Steps:

• Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
• *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

QUICK PUREED PEA SOUP

Steps:

• Place the peas and 1/4 cup of milk in a blender; cover and process until pureed. Pour into a saucepan; add the salt if desired, pepper and remaining milk. Cook and stir for 5 minutes or until heated through.

GREEN PEA SOUP

Steps:

• In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.
• In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.

PUREED SPINACH AND SWEET PEA SOUP WITH FRESH MINT CREAM

Steps:

• Saute onions in the butter in a large soup pot over high heat, stirring occasionally to prevent onions from sticking until they begin to soften about 10 minutes. Add garlic, lower the heat to medium and continue cooking for another 10 minutes until onions are translucent. Stir in spinach and saute until wilted about 5 minutes more. Add peas and the stock to the pot and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes. Remove soup from heat and allow to cool for a few minutes.
• Using a food processor puree soup in small batches (use a second bowl to pour puree in until all soup is pureed). Place puree back into pot, add cream and bring to simmer over low heat.
• To serve, ladle soup into 4 large bowls and top with about 3 tablespoons of the fresh mint cream.
• In a bowl, using a whisk, combine all ingredients until smooth.

PUREED CHICKPEA SOUP - PASSATO DI CECI

Steps:

• Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When the pancetta starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed red pepper and season lightly with salt. Sweat the veggies for 6 to 7 minutes or until they become very aromatic and start to soften.
• Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water. Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 to 2 hours. Turn off the heat, season the water with salt and let it sit for 15 to 20 minutes.
• Fill a skillet with olive oil until it is about 1/2-inch deep, and the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed red pepper and bring it to a medium heat. Remove the garlic once it is golden; it has fulfilled its garlic destiny. Add the bread cubes and cook until they start to become crispy and golden. (They will absorb a LOT of the oil. That's why they taste good!) Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil. MMMMM!
• Add the infused oil to the soup. Puree the soup in a food processor, blender or good old fashioned food mill. Correct the consistency and seasoning, if necessary. If the soup is too thick, cook it a little more to reduce it, or thin it by adding more stock or water. Taste to be sure the seasoning is perfect.
• Ladle the soup into serving bowls, top with the croutons and finish with a large drizzle of olive oil.
• See ya ladle!

PUREED MIXED VEGETABLE SOUP

Steps:

• Sweat aromatics Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until softened and translucent, about 3 minutes.
• Add base vegetables and stock Add potato, broccoli, and carrots along with enough stock (or water) to just cover. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes. Add spinach and continue cooking until vegetables can easily be mashed with the back of a wooden spoon, about 5 minutes more.
• Puree Reserve 1 cup liquid for thinning soup. Puree the rest of the contents in a blender, food processor, or food mill, working in batches as necessary (do not fill blender or processor more than halfway, and cover the lid with a kitchen towel while machine is running).
• Finish soup Return puree to clean pot, and set over low heat; whisk in cream (or buttermilk), if using, and add enough reserved liquid to thin soup to desired consistency. Season with salt and pepper. Serve immediately, or let cool completely, then refrigerate in a covered container. Reheat over moderate heat, just to warm through, thinning with more liquid as necessary.
• FOLLOW THE BASIC RECIPE, adding 1/2 teaspoon ground cumin and 1/2 teaspoon ground coriander when sweating the aromatics and using 1 pound cauliflower (1 head), trimmed and cut into 1-inch pieces and the same amount of potato for the base vegetables. Proceed with the recipe to simmer and puree. Serves 6.
• TO MAKE THE SOUP, FOLLOW basic recipe to sweat the aromatics, then add 1 can (28 ounces) whole peeled tomatoes or 2 pounds fresh tomatoes, blanched and peeled (page 381), as the base vegetable, and 1 1/2 cups stock or water. Proceed with recipe, simmering tomatoes 10 minutes (they should be soft and beginning to fall apart). Puree and finish with heavy cream, if desired. (serves 4)
• FOLLOW THE BASIC RECIPE, sweating 1 piece (1 inch) fresh ginger, peeled and thinly sliced, along with the onion and 1 small clove garlic. Then add 1 1/2 pounds carrots (8 medium), peeled and cut into 1/2-inch-thick rounds, as the base vegetable, and 4 cups water. Proceed with recipe to simmer and puree. Do not finish with cream or buttermilk. (serves 4)
• FOLLOW THE BASIC RECIPE, sweating 3 medium leeks, white and pale-green parts only cut into 1/2-inch-thick half-moons (2 1/4 cups) and washed well (page 32), for aromatics, then adding 1 1/2 pounds russet potatoes (2 large), peeled and cut into 1-inch chunks (4 cups), for the base vegetable, and 3 1/2 cups stock or water. Proceed with recipe, simmering for about 15 minutes, then remove from heat. Puree, then add 3/4 cup each heavy cream and buttermilk. Thin with water or stock to reach desired consistency. Cool soup completely before refrigerating in an airtight container, up to 3 days; thin with stock or water as necessary before serving. (serves 6)
• FOLLOW THE BASIC RECIPE, omitting garlic and sweating 1 Bosc pear, peeled, cored, and quartered, along with the onion. Then add stock or water and use 1 1/4 pounds winter squash (butternut, acorn, or kabocha), peeled, seeded, and cut into 1-inch chunks, for the base vegetable, and proceed with recipe to simmer until tender and puree. Finish with 1/2 cup buttermilk, if desired. (serves 4 to 6)
• FOLLOW THE BASIC RECIPE to sweat the aromatics, then add 3 1/2 cups stock or water and bring to a boil. For the base vegetables, add 2 pounds fresh green peas, shelled (2 cups), and return to a boil, then reduce to a simmer and cook until bright green and tender, 2 to 3 minutes. Then stir in 1 pound (2 bunches) fresh flat-leaf spinach (in batches if necessary, stirring until each is wilted) and cook until wilted, 2 to 3 minutes. Puree and finish, thinning with water as desired, then season with 2 teaspoons fresh lemon juice along with salt and pepper. (serves 4)

EASY SWEET PEA SOUP

Steps:

• Cook frozen peas in a saucepan with water; cover and cook until peas are very tender (but not overly wrinkly).
• Then drain and whir the peas in the blender or food processor until soup-like in texture, adding the chicken stock as necessary (you want a nice thick soup).
• Take whirred peas from blender and put back into the saucepan, adding the pinch sugar, nutmeg, and salt/pepper.
• Heat through.
• Swirl a little sour cream into each serving, and this dish looks and tastes great!
• Makes 3 to 4 servings.
• You can add a little bit of minced onion in, if you like, and a few sliced mushrooms are good, too.

BAREFOOT CONTESSA'S FRESH PEA SOUP

Steps:

• Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
• Add the chicken stock, increase the heat to high, and bring to a boil.
• Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.)
• Off the heat, add the salt, and pepper.
• *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed.
• With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full.
• Pour the soup into a large bowl and repeat until all the soup is pureed.
• Whisk in the creme fraiche and chives and taste for seasoning.
• Serve hot with garlic croutons.

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.