Split Pea Soup My Way Food

EASY SPLIT PEA SOUP

Steps:

• Rinse peas, add water, and bring to a boil simmering for 2 minutes.
• Remove from heat, cover and let sit for 1 hour.
• Add remaining ingredients and heat to a boil.
• Reduce heat, simmer, covered 2 1/2 to 3 hours or until peas are soft.
• Remove bone and slice up meat adding it to soup.
• Enjoy!

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.

SPLIT PEA SOUP, MY WAY TOO

Steps:

• Place first 10 ingredients in heavy pot. Cook over low heat, stirring occasionally for 3 hours until peas are soft. Remove from heat.
• Remove ham from the bone, dice and set aside, discarding skin and bone.
• Remove bay leaf.
• Using immersion blender, puree soup to desired consistency. (Alternately, remove 2-3 cups of soup and place in a blender to puree.).
• Return ham to kettle and add cream, milk and Sherry.
• Add salt and pepper to taste.
• Simmer for 15-20 minutes, stirring.
• Serve, adding a splash more sherry on top of each portion, if desired.

CARAWAY SPLIT-PEA SOUP

Steps:

• Bring the split peas, stock, bay leaf, caraway seeds and jalapeño to a boil.
• Reduce heat, cover and simmer for half an hour.
• Add the onion, celery, carrot, garlic, Worcestershire sauce, and red wine and let simmer another 30 minutes, or until peas are tender.
• Salt to taste.

SPLIT PEA SOUP

Steps:

• Sort and wash peas. Put them and everything else in a large pot.
• Bring to a boil, then lower heat and simmer for two hours, stirring often.
• Remove bay leaf before serving. A very little salt or salt substitute enhances the flavor.

SPLIT PEA SOUP

Steps:

• To prepare the soup: Pour the peas into a stockpot and carefully check them for any foreign objects. (I know it sounds weird, but occasionally small stones will slip through during processing.)
• Peel the carrots and onion and dice them into about 1/2-inch pieces. Place the carrots, onion, bay leaves, and water into the stockpot and bring to a boil over medium-high heat. Decrease the heat to low and simmer, stirring occasionally, for 1 1/2 to 2 hours, or until the peas have broken down. Season to taste with salt and pepper.
• Preheat the oven to 350°F.
• Cut the bread into 1/2-inch cubes and place them on a baking sheet. Combine the butter and garlic powder in a small bowl and pour over the bread cubes. Toss the bread cubes until they are evenly coated and bake them for 10 minutes, or until they are golden brown.
• Ladle the soup into bowls and top with the croutons.
• It's time to pull out that math you learned in third grade:
• 2 cups = 1 pint
• 2 pints = 1 quart
• 4 quarts = 1 gallon
• If you remember this, then you won't panic when a recipe calls for 2 quarts of water and you only have a 1-cup measure. You will know:
• 2 quarts = 4 pints = 8 cups

SPLIT PEA SOUP, MY WAY

Steps:

• In a 5-1/2 quart kettle over medium heat, melt butter . Add onions, carrots and celery and cook, stirring occasionally, until vegetables are soft but not browned.
• Add potato, ham bone or hock, split peas, beer, water, and spices.
• Bring to a boil, cover, reduce heat, and simmer, stirring occasionally, until ham and peas are very tender, 2 or 2-1/2 hours.
• Remove ham bone and when cool, pull off meat discarding fat, skin and bones. Reserve 1 cup of ham for dumplings, and return the remainder to the soup.
• Add the optional franks or sausage and reheat. Blend in vinegar. Taste and add salt if desired.
• Stir in parsley and green onions.
• Serve very hot in warmed bowls.
• When reheating leftovers, add water or more beer to thin if desired.
• Directions for Ham Dumplings:.
• Put about 1 cup of finely chopped ham in a small bowl. Stir in egg, flour, baking powder & soda. Divide into 8 mounds and shape into meat balls. Make a hollow in each with your finger and fill with a rounded ½ t. of chopped peanuts. Reshape into a ball and roll in chopped parsley.
• Reheat soup and simmer dumplings on top of soup for 10-12 minutes. Place a dumpling in each bowl and ladle soup over the top.