Split Pea Soup With Chorizo And Sage Food

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.

SPLIT PEA SOUP WITH CHORIZO AND SAGE

Steps:

• Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook until sausage is lightly browned, about 10 minutes. Remove sausage from pot with slotted spoon and reserve. Add onions, salt and pepper to pot and cook over medium low heat until translucent, about 10 minutes. Add garlic and cook 1 minute to release its aroma. Stir in carrots and celery and cook five minutes. Add potatoes, split peas, stock or water and bay leaf and bring to a simmer. Cook about 45 minutes, until peas are soft. Add back reserved chorizo slices and simmer 5 minutes to combine flavors. Stir in parsley and sage and serve.

SLOW COOKER SPLIT PEA SOUP WITH CHORIZO

Steps:

• Combine all ingredients in a slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Remove bay leaves and season with salt and black pepper before serving.

PEA SOUP WITH CHORIZO AND CHIPOTLE PEPPERS

Steps:

• In a large pot heat oil add onions, celery, carrots, potatoes and carrot saute for 5 minutes add garlic, oregano, bay leaf, salt, pepper 1-2 minutes. Add sausage, chipotles, peas, and cover with enough water to completely submerge all ingredients by a couple inches.
• Bring to a boil. Reduce heat and simmer for about 3-4 hours, until thickened be sure to stir throughout the cooking. The longer you cook it the thicker it gets.
• Season with hot pepper sauce and black pepper.
• Optional-Blend all but meat in a blender to smooth out.
• Garnish with croutons and or sausage slices.

SPLIT PEA SOUP WITH CHORIZO

Steps:

• To save time, soak split peas for up to 6 hours. In a heavy pot, brown the chorizo over moderate heat, stirring. Pour off all but one tablespoon of the fat. Add the onion, celery, and garlic and cook 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, stirring occasionally, until the soup thickens and the peas break down, about 2 hours. Add water if needed.
• Serve with a couple of drops of good balsamic vinegar.

CHORIZO & CHICKPEA SOUP

Steps:

• Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
• Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

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.

SPANISH STYLE SPLIT PEA SOUP

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.