ASPARAGUS, PEA AND ZUCCHINI SOUP
Boost the creaminess of this smooth spring vegetable soup by adding a bit of potato.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the asparagus, peas and zucchini and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir in the basil and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Reheat the soup if necessary and adjust the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with asparagus tips, peas and thyme leaves.
HEARTY SPLIT PEA SOUP
For a different spin on traditional pea soup, try this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. -Barbara Link, Alta Loma, California
Provided by Taste of Home
Time 1h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 199 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 352mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
PARKER'S SPLIT PEA SOUP
Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker's Split Pea Soup by Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories appetizer
Time 1h40m
Yield 5 to 6 servings
Number Of Ingredients 10
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 ZUCCHINI SOUP
This is a very nice soup and a change from the regular split pea soup. I adapted it from Mediterranean: Food of the Sun.
Provided by Engineer in the Kit
Categories Lunch/Snacks
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the split pea overnight in cold water, or at least 6 hours.
- Cook the onion in the oil until soft. Add the zucchini to the pan stirring for 2-3 minutes.
- Add the water, split pea, veg bouillon, tumeric, salt and pepper and bring to a boil. Reduce the heat, then cover and simmer for 30-40 minutes, or until the split peas are tender.
Nutrition Facts : Calories 206.8, Fat 1.9, SaturatedFat 0.3, Sodium 313.7, Carbohydrate 36.1, Fiber 14.2, Sugar 6.8, Protein 13.6
CREAMY VEGAN SPLIT PEA SOUP
To me, this soup is ultimate cold-weather comfort food. The tahini and Bragg's add amazing depth of flavor. It makes a big batch and freezes wonderfully. Be sure to serve with a generous stack of wholewheat bread, and a green salad if you like.
Provided by White Rose Child
Categories Beans
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine 6 cups of the water and split peas and bring to a boil.
- Reduce heat and simmer, covered, for 1 hour. Stir occasionally so they don't stick on the bottom.
- Add the vegetables and simmer another 30-45 minutes, until the peas are very soft (depends on the age of the peas).
- Meanwhile, whisk together the remaining 1 cup of water with the tahini and the remaining engredients. If your tahini is quite thick, do this in the food processor or blender, much easier. Stir the tahini mixture into the soup and serve.
BEST EVER SPLIT PEA
Really sticks to your ribs, really tasty, high fiber. Can be made vegan by substituting vegetable broth for chicken broth. Very easy.
Provided by DOGLOVER
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 2h50m
Yield 8
Number Of Ingredients 10
Steps:
- In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.
Nutrition Facts : Calories 133 calories, Carbohydrate 18.4 g, Fat 2.1 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 723.4 mg, Sugar 5 g
SPLIT PEA AND ZUCCHINI SOUP
Make and share this Split Pea and Zucchini Soup recipe from Food.com.
Provided by dicentra
Categories Lentil
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the split peas in a bowl, cover with cold water and leave to soak for several hours or overnight. Drain, rinse in cold water and drain again.
- Heat the oil in a saucepan. Add the onion, cover and cook until soft.
- Reserve a handful of the diced zucchini and add the rest to the pan.
- Cook, stirring constantly for 2-3 minutes. Add the split peas to the pan.
- Add the stock and turmeric to the pan and bring to a boil.
- Reduce heat and simmer for 30-40 minutes, or until the split peas are tender.
- Season with salt and pepper to taste.
- When the soup is almost ready, bring a saucepan of water to a boil, add the reserved zucchini and cook for 1 minute. Drain.
- Serve soup garnished with the boiled zucchini.
Nutrition Facts : Calories 262.2, Fat 5.5, SaturatedFat 0.9, Sodium 733.6, Carbohydrate 36.8, Fiber 14.1, Sugar 7.5, Protein 18.1
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