Split Pea Soup With Sun Dried Tomato Gremolata Food

SPLIT PEA SOUP WITH SUN-DRIED TOMATO GREMOLATA

Steps:

• Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours.
• Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.
• Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata.

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 pot, combine split peas, potatoes, carrots, peppers, onions, garlic, thyme, and 4 quarts water.
• Bring to a boil over high heat. Reduce heat, cover partially, and simmer, stirring occasionally, until peas have broken down and liquid has thickened, about 45 minutes. Add extra water as necessary and skim foam from the surface as needed. The consistency should be smooth and not too thick.
• Season soup with salt and pepper.

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 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.

SPLIT PEA SOUP WITH SUN-DRIED TOMATO GREMOLATA

Steps:

• Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours.
• Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.
• Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata.

SPLIT PEA SOUP WITH SUN-DRIED TOMATO GREMOLATA

Steps:

• Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours.
• Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.
• Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata.

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 WITH PANCETTA

Steps:

• In a stockpot, heat olive oil over medium heat. Add pancetta and cook out all the fat. Add garlic and shallot, saute until tender. Add onion, celery and carrot, saute until tender.
• Stir in split peas; combine well. Add chicken stock, thyme, salt and pepper. Bring to a boil. Reduce heat and simmer until peas are soft and are falling apart. Remove from heat and cool slightly.
• Place a few ladles of soup into a blender and add a couple handfuls of spinach. Blend until spinach is incorporated. Place soup in a second pot. Repeat with remaining soup and spinach. Warm soup over very low heat.

SPLIT PEA SOUP WITH SUN-DRIED TOMATO GREMOLATA

Steps:

• Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours.
• Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.
• Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata.

SPLIT PEA SOUP

Steps:

• Simmer ham bone with peas in water for 2 hours.
• Add remaining ingredients.
• Continue to cook for about 1 hour.

SPLIT PEA SOUP WITH SUN-DRIED TOMATO GREMOLATA

Steps:

• Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours.
• Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.
• Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata.

SPLIT PEA SOUP

Steps:

• Heat oil in large soup pot over medium high heat.
• Add onions.
• Season with salt, pepper, & crushed red pepper.
• Sauté for 2-5 minutes.
• Add garlic, bay leaves, and split peas.
• Cook stirring for 2-5 minutes.
• Add the broth and ham.
• Bring to a boil.
• Reduce heat to medium and simmer, stirring occasionally, for 1 hour or more, until the peas are tender.
• Remove from heat and let cool slightly.
• Remove bay leaves and discard.
• Serve hot.
• OPTIONAL: May use a hand mixer and process till peas are smooth.