PARKER'S SPLIT PEA SOUP
Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker's Split Pea Soup by Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories appetizer
Time 1h40m
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
SPLIT PEA SOUP
This classic yellow split pea soup has some versatility when it comes to one of the main ingredients: the ham.
Provided by Gabby Peyton
Categories Soup & Stews
Time 3m
Number Of Ingredients 10
Steps:
- In a large Dutch oven, melt the butter over medium heat; add the carrots, celery, onion and garlic, stirring occasionally, until the mixture has softened and golden, around 15 minutes.
- Add the yellow split peas, bay leaves and thyme. Season with salt and pepper, cooking for about 2 minutes to impart flavours into the peas.
- If using a ham bone, trim off any excess fat.
- Add in the ham and chicken stock, then bring up to a boil. Cover and let simmer and medium-low, stirring occasionally, until the soup has thickened, 1.5 to 2 hours.
- Remove bay leaves. If using ham bone or hock, remove and let cool enough to handle to remove the meat, cut it into bite-sized pieces and put it back into the soup.
- Serve with fresh bread rolls.
Nutrition Facts : ServingSize 550 mL, Calories 351 kcal, Carbohydrate 48 g, Protein 27 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 30 mg, Sodium 743 mg, Fiber 16 g, Sugar 11 g, UnsaturatedFat 4 g
SUNDAY DINNER SPLIT PEA SOUP
Make and share this Sunday Dinner Split Pea Soup recipe from Food.com.
Provided by Member 610488
Categories Beans
Time 3h15m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, combine peas, broth, water, and soup mix. Stir well. Add carrots, onions, celery, leeks, garlic, mustard, tamari, and balsamic vinegar. If mixture seems too thick, pour in a little more water.
- Bring to a full boil over medium, reduce heat to a simmer, and cook for about 2 hours, stirring and skimming surface occasionally.
- Remove from heat and let sit for an hour at room temperature.
- Puree, in several batches, in a food processor or blender until smooth. Add salt and pepper to taste.
Nutrition Facts : Calories 694.3, Fat 3.1, SaturatedFat 0.6, Sodium 6818.9, Carbohydrate 129.7, Fiber 37.6, Sugar 21.5, Protein 40.1
DANISH-STYLE YELLOW SPLIT PEA SOUP
Fill up on this comforting yellow split pea soup, full of vegetables and health-boosting nutrients. Serve with rye bread, mustard and pickle to complete the meal
Provided by Myles Williamson
Categories Dinner, Lunch, Soup, Starter, Supper
Time 8h20m
Number Of Ingredients 14
Steps:
- Drain the peas and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the remaining ingredients except the dill. Cover and cook on low for 6-8 hrs, or until everything has softened. Remove and discard the thyme.
- Stir, adjusting the soup with 250-300ml boiled water as needed. Season to taste. Sprinkle over the dill and serve with rye bread, mustard and pickle, if you like.
Nutrition Facts : Calories 378 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 15 grams fiber, Protein 20 grams protein, Sodium 0.5 milligram of sodium
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SPLIT PEA SOUP WITH BACON - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
5/5 (5)Total Time 2 hrs 20 minsCategory Main or Side DishCalories 440 per serving
- In a large pot cook the bacon over medium heat until brown and slightly crispy. Remove the bacon and discard any excessive fat from the pot.
- Heat the olive oil in the same pot and cook the onion in it for 1-2 minutes, until translucent. Add garlic, carrots and celery and cook for 1-2 minutes.
- Add to the pot the chicken stock, the split peas and the bay leaves. Season with salt and pepper. Cover the pot with a lid and bring to boil. Lower the heat and simmer for about 1.5 hours, or until the peas are soft and the soup starts becoming creamy.
- You will probably need to add more water during the cooking as it will quickly evaporate and the soup will become too thick.
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