Sun Oven Arlecchino Split Pea Soup Food

SUN OVEN® SPLIT PEA SOUP

Steps:

• Set the Sun Oven out to preheat while chopping the vegetables. Place all the ingredients in a large pot. If you like you can lightly sauté the vegetables in the oil before adding the peas and water. Cover and place in the Sun Oven. When the peas are tender, after 1 1/2 - 2 hours, puree the soup in the pot with an immersion blender. Season to taste with salt and pepper. A bowl of this soup, paired with a grilled cheese sandwich, is one of the best lunches in the world.

SUN OVEN ARLECCHINO SPLIT PEA SOUP

Steps:

• Set Sun Oven out to preheat. Combine oil and vegetables in a large pot, cover and cook in the Sun Oven until softened, about 2o minutes (alternately sauté the vegetables stovetop). Stir in the marjoram, peas, and water. Replace the lid and continue cooking until the peas are soft and falling apart, 1 1/2 to 2 hours. Season to taste with salt and pepper. Stir in liquid smoke.

SUN OVEN BLACK-EYED PEA SOUP

Steps:

• Set Sun Oven out to preheat. Drain the black-eyed peas and place them in a large pot. Add the next 9 ingredients (ham through water) and stir to combine. Cover and cook in the Sun Oven until the peas are tender, 1-1/2 to 2 hours. Stir in the parsley and season to taste with salt and pepper. Ladle into bowls and drizzle each serving with olive oil.

HEARTY SPLIT PEA SOUP WITH BACON

Steps:

• Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
• Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
• Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.

OVEN BAKED SPLIT PEA SOUP

Steps:

• preheat the oven to 350*.
• rinse the split peas in cold water, then place in a large kettle with all the remaining ingredients except the sausage and bitters,.
• bake, covered for 2 hours.
• remove from oven and cool.
• discard bay leaf and puree the soup in food processor, working in batches, until smooth.
• return to kettle.
• add the chopped sausage and bitters.
• bake 30 minutes longer or until the sausage is heated thoroughly.

SUN OVEN SPLIT PEA SOUP WITH CARAMELIZED ONIONS

Steps:

• Set Sun Oven out to preheat. If necessary, remove the leveling tray and set a rack on the floor of the cooking chamber to accommodate your large pot. Click here for more info on fitting large pots in your Sun Oven. Combine the peas, basil, bay leaves, and water in a large pot. Pour the oil into a shallow pot or cake pan that fits on top of the soup pot. Add the onions and cumin seed, stirring to coat. Cover and place in the Sun Oven. Cook until the onions are golden and the peas are falling apart, 1 1/2 to 2 hours. Discard the bay leaves. Using an immersion blender puree the soup in the pot. Season to taste with salt and pepper. Stir in the onions and serve.