SPLIT PEA SOUP WITH CARAMELIZED ONIONS AND CUMIN SEED
This soup can be made with either yellow or green split peas. Ham can be added in the final step, if desired.
Provided by sugarpea
Categories Lunch/Snacks
Time 40m
Yield 4 cups soup
Number Of Ingredients 9
Steps:
- In a saucepan simmer peas, basil and bay leaf in the water and broth, partially covered, until peas are tender, about 35 minutes; discard bay leaf.
- Meanwhile, heat oil and saute onion and cuminseed over moderately low heat until onions are golden brown, 35-45 minutes.
- In a blender, puree soup in batches until smooth; return to pan and stir in onions and salt and pepper to taste.
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.
CARAWAY SPLIT-PEA SOUP
I couldn't believe how extraordinary split-peas taste when combined with caraway seeds. You could add bacon or ham, but I think it tastes just fine without meat.
Provided by belkathy
Categories Beans
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 258.5, Fat 1.1, SaturatedFat 0.1, Sodium 73.5, Carbohydrate 47.3, Fiber 18.7, Sugar 8.6, Protein 17.1
OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE
Not only is this old-fashioned favorite a snap to make but it's economical, too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill. -Laurie Todd, Columbus, Mississippi
Provided by Taste of Home
Time 2h45m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 9
Steps:
- Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 267mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 12g fiber), Protein 14g protein.
YELLOW SPLIT PEA SOUP WITH CARAMELIZED ONIONS
I cut this out of the Vancouver Sun newspaper years ago. The article said they developed it in their test kitchen. It quickly became a family favourite. The caramelization of the onions and carrots takes some time but other than that, it is a breeze to make and very yummy. The pepper doesn't make any heat that we can detect but it might be spicy for some people. Healthy too!
Provided by Marysdottir
Categories Vegetable
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large heavy saucepan over medium heat. Add onions and carrots and cook for about 60 minutes or until golden brown, stirring frequently. Do not let burn. Add the garlic, curry powder, ginger and serrano pepper. Cook five minutes and set aside.
- In another large pan combine peas and broth. Bring to a boil and simmer for about an hour or until peas are tender.
- Process in a blender until smooth or use an immersion blender. (I often skip this.).
- Stir onion mixture into the soup and add salt and pepper to taste. Stir in cilantro if using but I usually don't bother. It's good either way.
HEARTY VEGETABLE SPLIT PEA SOUP
This slow-cooker soup is my secret weapon on busy days. It's delicious served with oyster crackers that are tossed in a bit of melted butter and herbs and then lightly toasted in the oven. -Whitney Jensen, Spring Lake, Michigan
Provided by Taste of Home
Categories Lunch
Time 7h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 202 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 15g fiber), Protein 14g protein. Diabetic Exchanges
OLD-FASHIONED SPLIT PEA SOUP
This is my own spin on my French-Canadian grandmother's pea soup. It's actually about the same, I just never use green split peas because I don't like the color. Serve with some nice homemade bread and you've got a full meal. You can omit the step where you thicken the soup with a roux, but this stabilizes the soup so that it doesnt separate with time.
Provided by Transylmania
Categories Canadian
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put split peas and ham hock in a large soup pot. Cover with water and bring to a boil.
- Cover the pot and reduce heat to low. Simmer for two and a half hours.
- Add vegetables and seasonings. Continue to cook for another half hour.
- Remove soup from heat. Remove the ham hock and let it cool. Strip any meat from the hock and finely chop. Add back to the soup.
- Put the soup back on low heat.
- In a small skillet melt the butter over medium heat, and add the flour. Cook for about one minute and add about one ladle full of soup. Cook until it begins to boil and then add the soup. Stir the soup until it thickens.
- Serve with bread.
Nutrition Facts : Calories 320.1, Fat 4.8, SaturatedFat 2.6, Cholesterol 10.2, Sodium 77.1, Carbohydrate 52, Fiber 20.5, Sugar 8.1, Protein 19.4
SPLIT PEA SOUP WITH PASTA
I got this recipe from a bag of peas and added the spagetti the way my mother in law does. It makes for a very hardy and yummy soup.
Provided by NYSally
Categories One Dish Meal
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Sort and rinse peas.
- In a large pot combine all ingredients except spagetti.
- Bring to a boil.
- Reduce heat, cover and simmer until peas are tender, about 2-3 hours. Adding water if necessary.
- In the meantime cook spagetti until al dente, and drain.
- After soup has finished cooking and peas are tender add spagetti and cook about 5 minutes longer.
- Serve topped with hot sauce and croutons if desired.
GREEN SPLIT PEA GAZPACHO
Delicious, creamy, and healthy split pea soup! Our summer soup is delightfully refreshing when served chilled.
Provided by palousebrand
Categories Summer
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In medium size saucepan bring water to a boil and add split peas. Reduce heat, cover, and simmer peas until soft, approximately 20 minutes. Drain and set aside.
- Rinse saucepan. Using the same saucepan, melt butter on medium heat. Add shallots and cook until softened (not browned) for a couple of minutes.
- Add broth and mint sprigs to the shallots, increase heat and bring to a boil. Add drained split peas and salt and pepper to taste. Reduce heat and simmer, stirring occasionally for approximately 5 minutes while flavors blend.
- Discard the mint and puree the soup in a large blender until velvety smooth. Be careful the mixture will be hot.
- Blend in the cream.
- Salt and pepper to taste.
- Chill to serve cold.
- Blend sour cream and half & half together to garnish, adding fresh mint strips if you desire.
Nutrition Facts : Calories 221.3, Fat 9.6, SaturatedFat 5.7, Cholesterol 29.2, Sodium 21, Carbohydrate 24.9, Fiber 10.1, Sugar 3.4, Protein 10.3
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