Split Pea Potato Soup Food

SPLIT PEA AND POTATO SOUP

Steps:

• Melt butter in a 6-quart pot over medium heat. Add onion, carrots, and celery; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in split peas, chicken stock, and bay leaf; season with salt and pepper. Bring mixture to a boil. Reduce heat to low; cover, and simmer, stirring occasionally, 30 minutes.
• Add potatoes, and simmer until they are tender, about 30 minutes. Discard bay leaf, and season with salt and pepper. Serve immediately.

HEARTY VEGETABLE SPLIT PEA SOUP

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

VEGETARIAN SPLIT PEA SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

RICH AND THICK SPLIT PEA SOUP

Steps:

• In a large skillet, saute the onion, celery and carrots in oil until tender. Add thyme; cook 1 minute longer., Transfer to a 5-qt. slow cooker. Add the peas, broth and water. Cover and cook on low for 7-8 hours or until peas are tender. , Cool slightly. In a blender, process half of the soup until smooth. Return all to the slow cooker. Add bacon and pepper; heat through.

CREAMY SPLIT PEA SOUP

Steps:

• In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf., Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

GREEN SPLIT PEA & POTATO SOUP (ERBSENSUPPE)

Steps:

• In a large pan bring the split peas and water to a boil, then simmer until peas are tender, approximately 35-45 minutes (Don't add any salt at this stage or your peas will take a lot longer to cook).
• If any foam develops on the top skim it off regularly.
• In a skillet fry the bacon until brown.
• Transfer the bacon to a large separate pan (to make sure you get all the flavour and all the brown bits, you can pour a little stock into the skillet bring it to the boil and scrape the bottom of your skillet), add the stock, potatoes and leek, bring to the boil and simmer for about 15-20 minutes.
• I like my stock to be quite strong, but you can always add another stock cube/concentrated stock at the end for more flavour, you can also add some smoked sausages or smoked ham to add extra flavour.
• When your peas are cooked, add them and all the liquid (again skimming any foam there might be of the top) to the other pan.
• Season with salt to taste.
• The soup can be served straight away (with or without adding frankfurters) or be kept warm on a low heat for a couple of hours, the longer you leave it the better the flavour, and it'll be even better the next day.
• If you prefer your soup to be smooth use a blender until you reach your preferred consistency. I usually use a potato masher to break up some of the potatoes and peas, but not making it too smooth.
• If you have leftovers and find the soup has thickened too much the next day add some more vegetable stock.

HEARTY SPLIT PEA & POTATO SOUP

Steps:

• Rinse and soak green peas in cold water to cover for approx 2 hrs.
• Drain peas.
• Place peas, 8 cups water, and broth in large soup pot.
• Stir in all remaining ingredients except salt and pepper.
• Bring to boil over high heat, reduce to low heat, cover and simmer 2 1/2 hrs.
• Remove and set aside ham bone.
• Remove and discard bay leaf.
• Strain peas and vegetables from soup and place in food processor or blender and puree.
• Return puree mixture to soup.
• Cut ham pieces from ham bone and return to soup.
• (optional) Add thinly sliced hot dogs or smoked sausage pieces to soup.
• Season to taste with salt and pepper.

SPLIT PEA & POTATO SOUP

Steps:

• In a large heavy soup pan melt the margarine over med heat.
• Add the onion and cook, uncovered until soft- about 5 minutes.
• Stir in the broth and water, bring to a boil.
• Add the peas and potatoes adjust the heat so that the mixture bubbles gently, cover, and cook for 30 minutes or until the peas and potatoes are tender.
• Remove from the heat and cool for 10 minutes.
• In an electric blender or food processor, puree the soup in several batches, whirling each batch for about 15 seconds.
• Return to the pan, set over low heat, add ham and pepper; bring to serving temperature, stirring often.
• Serve.

SWEET POTATO SPLIT PEA SOUP

Steps:

• In large pot over low heat, add oil, onion, celery, carrot, sweet potatoes, garlic, pepper, oregano, thyme, and paprika, stirring to combine. Cook 5-10 minutes till onions, and celery start to soften.
• Add split peas, stock, water, bouillon, bay leaves, and bring to a boil.
• Reduce heat to low, cover and simmer 60 minutes.
• At this point you can serve it as is for chunky soup or puree it in batches for a creamer soup.

SPLIT PEA SOUP WITH SAUSAGE AND POTATO

Steps:

• Sauté sausages in heavy large pot over medium-high heat until fat begins to render, about 4 minutes. Add potato, onion, and rosemary. Sauté until onion is soften, about 5 minutes. Mix in split peas, then broth. Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If desired, thin soup with water by 1/4 cupfuls. Season soup to taste with salt and pepper. Ladle into bowls and serve.

SPLIT PEA SOUP WITH SAUSAGE AND POTATO

Steps:

• Saute sausages in heavy large pot over medium high heat until fat begins to render, about 4 minutes.
• Add potato, onion, fresh rosemary, saute until onion is soft, another 5 minutes.
• Mix in split pea, chicken broth, bring soup to a simmer.
• Reduce heat to low, cover and simmer until peas are tender, stirring occasionally, about 50 minutes.
• Season to taste with salt and pepper and serve.
• If prefer thinner soup, add water by 1/4 cupfuls.