SPANISH PEA SOUP WITH CRISPY HAM
Steps:
- In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Puree with an immersion blender until coarsely pureed. (I like it to have some texture.) Alternatively, use a blender to puree the soup 1 cup at a time. Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, I may add up to another teaspoon of salt and 1/2 teaspoon pepper to give the soup a very bright flavor.
- Meanwhile, preheat the oven to 425 degrees. Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.
- Reheat the soup and serve in shallow bowls with a slice of crispy ham on top. Drizzle with a little olive oil and serve hot.
PEA, MINT & SPRING ONION SOUP WITH PARMESAN BISCUITS
The parmesan 'tuiles' make this soup stylish enough for entertaining - but they take just a few minutes to make
Provided by Good Food team
Categories Lunch, Starter
Time 45m
Number Of Ingredients 8
Steps:
- Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.
- Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
- To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
- To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the parmesan biscuits on the side.
Nutrition Facts : Calories 213 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.72 milligram of sodium
SPANISH STYLE SPLIT PEA SOUP
Make and share this Spanish Style Split Pea Soup recipe from Food.com.
Provided by CookToRelax
Categories Ham
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Slice the Choriza and render the oil in a pot (Le Creuset French Oven).
- Take out the chorizo and add chopped garlic, onion, green pepper, bay leaves, cumin, and chicken boullon cubes, season with ground black pepper.
- sautee until translucent and starts to stick on bottom of pot.
- De glaze pot with wine.
- Add peas, water, cubed ham, and chorizo.
- Simmer for 45 min to 1 hour.
Nutrition Facts : Calories 367.2, Fat 16.3, SaturatedFat 5.9, Cholesterol 35.4, Sodium 775.6, Carbohydrate 34.1, Fiber 11.5, Sugar 6.4, Protein 20.6
SPANISH SPLIT PEA SOUP
Great way to spice up an old favorite. Peppers, Onions and Cilantro give this soup a little kick. May also add ham or bacon although I posted vegitarian style.
Provided by cjvasser
Categories < 4 Hours
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Add 6 cups water to split peas(soak overnight).
- Bring peas and water to boil. Add onions, peppers, cayenne, hot sauce, garlic, pepper, and cilantro and simmer for 2 hours.
- Top with crushed tortilla chips and cheese.
- If you like a milder soup, you may want to leave out the hot sauce.
Nutrition Facts : Calories 218.7, Fat 0.8, SaturatedFat 0.1, Sodium 19.1, Carbohydrate 40.2, Fiber 15.8, Sugar 7.4, Protein 14.7
GREEN SPLIT PEA SOUP RECIPE
We have made our Split Pea Soup even better!! (If you can believe it). We have revamped by removing water and using only vegetable and chicken broth and shortened our cooking time. Try this new updated recipe and let us know what you think.
Provided by palousebrand
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a dutch oven or pot, heat olive oil over medium-high heat, add the onion, and sauté for 5 minutes. Add carrots, celery, and garlic, and sauté, stirring frequently, for 6-8 minutes. Add the split peas, and vegetable broth.
- Bring to a boil, cover, reduce heat to medium-low and simmer for 1 hour, stirring occasionally. Let soup cool slightly.
- Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency. You can also puree using a food/processor or blender, which may take two batches. Taste for seasoning, adding salt and pepper as needed. Soup will thicken upon standing.
Nutrition Facts : Calories 148.8, Fat 2.7, SaturatedFat 0.4, Sodium 31, Carbohydrate 23.7, Fiber 9.4, Sugar 4.4, Protein 8.5
SPLIT-PEA SOUP WITH CHORIZO
Steps:
- In a heavy kettle brown the chorizo over moderate heat, stirring, transfer it with slotted spoon to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion, the celery, and the garlic over moderately low heat, stirring, until the celery is softened, add the split peas, the broth, the water, the thyme, and the bay leaf, and simmer the mixture, covered, stirring occasionally, for 1 1/4 hours, Stir in the carrots and simmer the soup, covered for 30 to 35 minutes, or until the carrots are tender. Discard the bay leaf, season the soup with salt and pepper, and serve it with the croutons.
SPLIT-PEA SOUP WITH CARAMELIZED ONIONS AND CUMINSEED
Steps:
- In a large heavy saucepan simmer peas, basil, and bay leaf in water and broth, covered partially, until peas are tender, about 35 minutes, and discard bay leaf.
- While peas are cooking, in a heavy skillet sauté onion and cuminseed in oil over moderately high heat, stirring, until golden brown.
- In a blender puree soup in batches until just smooth and transfer to a bowl. Stir in onion mixture and salt and pepper to taste.
SPANISH ONION SPLIT PEA SOUP
Combining onions, carrots and potatoes lightens the heaviness of the dried peas, while adding flavor and sweetness. Try to get a smoked ham hock that is not too smoky or salty. If you can, get Wigwam ham from S. Wallace Edwards & Sons in Surry, Virginia. It's pleasantly smoky and not as salty as other smoked ham. When it arrives trim it 4 to 6 inches off the hock, wrap it well and store it in the freezer until you are ready to make a pot of pea soup.
Provided by Olha7397
Categories Pork
Time 2h20m
Yield 6-12 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy stockpot, combine stock, ham hocks, onions, potatoes, carrots, split peas, black and white peppercorns, salt, bay leaves and herbes de Provence. Bring to a boil. Reduce heat to low, partially cover the pot and simmer for 1 hour, stirring from time to time. Add 2 cups water and continue simmering, partially covered, for 1 hour more.
- Using a skimmer or slotted spoon, remove ham hocks from the pot. Slice meat from bone and cut into small bites; set aside.
- With the skimmer or slotted spoon, remove solids from pot, discard bay leaves and puree through a food mill placed over a large bowl or in a food processor. When all solids are pureed, return them to the pot and blend. Stir in remaining 1 cup water and Marsala. Season with additional salt and white pepper to taste. Stir in ham meat, partially cover, and simmer for 30 minutes. If soup is too thick, thin with a bit more water or stock. Ladle into heated bowls and serve. Serves 6 to 12: makes about 3 quarts.
- *Here is a very basic for herbes de Provence blend that can be mixed if you can't find this herb, although each cooks adds her or his own touch to the blend which changes it slightly.
- 1 tablespoon dried basil, 1 tablespoon marjoram, 1 tablespoon summer savory, 1 tablespoon thyme, 1 crushed bay leaf, 1 teaspoon lavender (optional), 1 teaspoon fennel. Mix together and keep in a covered container.
- Onions Onions Onions.
Nutrition Facts : Calories 760.4, Fat 16.9, SaturatedFat 5.3, Cholesterol 113.9, Sodium 858.7, Carbohydrate 88.6, Fiber 23.7, Sugar 17, Protein 62
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