SWEDISH YELLOW SPLIT PEA SOUP WITH HAM
This yellow split pea soup has fresh ginger to give it a bright flavor. Use the best ham you can find to get the most flavor.
Provided by Jim Romanoff
Categories Healthy Soup Recipes
Time 5h
Number Of Ingredients 10
Steps:
- Place split peas in a medium bowl. Wash with cold water until the water runs clear; drain and spread in a 5- to 6-quart slow cooker.
- Add broth, water, onion, carrot, celery, ham, ginger and marjoram to the slow cooker (see Tip). Stir to combine.
- Cover and cook for 5 hours on High or 7 to 8 hours on Low. Season with pepper.
Nutrition Facts : Calories 335.4 calories, Carbohydrate 54.5 g, Cholesterol 12.8 mg, Fat 2.5 g, Fiber 20 g, Protein 24.1 g, SaturatedFat 0.7 g, Sodium 663.4 mg, Sugar 4.5 g
CANADIAN YELLOW SPLIT PEA SOUP WITH HAM
Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade.
Provided by channyharte
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 3h50m
Yield 12
Number Of Ingredients 10
Steps:
- Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
- Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 31.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 11.8 g, Sodium 995.1 mg, Sugar 3.1 g
SWEDISH YELLOW SPLIT PEA SOUP
Swedish style yellow split pea soup is comfort for the soul.
Provided by Pat Nyswonger
Categories Soups and Stews
Time 2h
Number Of Ingredients 9
Steps:
- Rinse and pick through the peas. Watch for any small pea-sized rocks that might be there. I know you don't want to visit the dentist for a chipped tooth.
- Fill a large pot with the chicken stock, add the peas, the chopped onion, the ham hock, and the onion studded with cloves, thyme, and grated ginger.
- Bring to a boil then reduce the heat to medium-low and simmer for 90 minutes (uncovered).
- Remove the studded onion and discard it. Remove the ham hock and transfer it on a cutting board. When the ham hock gets cool enough to handle, remove and discard the fat, bone, and tough gristle. Chop the lean ham and return it to the soup pot. You will probably have about one cup of ham.
- Continue to simmer the soup for an additional 30 minutes stirring it often. It will thicken up and if you prefer a thinner soup you can add additional chicken stock.
- Taste the soup and season with salt and pepper if needed. Serve with a nice crusty whole-grain bread and a dollop of brown mustard. Enjoy!
Nutrition Facts : Calories 102 calories, ServingSize 1
SWEDISH PEA SOUP
Pea Soup is traditionally eaten in Sweden and Finland on Thursday in preparation for fasting on Friday. It is very popular there as it is inexpensive and easy to make and most people like it. In Sweden yellow split peas are used; green for Finland. A great use for leftover ham using ingredients found in most kitchens.
Provided by threeovens
Categories Ham
Time 1h10m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 9
Steps:
- Sort through peas to remove any stones or foreign matter. Wash and drain.
- Combine all the ingredients except mustard in a large saucepan or Dutch oven. Bring to a boil; reduce heat, cover, and simmer 1 1/2 hours, stirring occasionally.
- Serve with spicy brown mustard.
Nutrition Facts : Calories 312.8, Fat 4.7, SaturatedFat 1.4, Cholesterol 27.3, Sodium 1377.9, Carbohydrate 38.2, Fiber 15, Sugar 6.3, Protein 29.6
ÄRTSOPPA: SWEDISH YELLOW PEA SOUP
According to the site where I found this recipe, this soup is traditionally served on Thursdays and is usually followed by crepe-like pancakes and whipped cream and preserves for dessert. A teaspoon of grainy brown mustard on top of each serving helps to enhance the flavors.
Provided by Scarlett516
Categories Vegetable
Time 2h30m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and pick through the peas. If using whole peas, allow to sit in the water you'll use for your soup overnight. This is unnecessary if you're using split peas as long as you simmer the soup for 2-3 hours.
- Fill a large pot with 8 cups water (or 6 if you like a thicker soup, then add water to taste). Add the peas, chopped onions, whole onion with cloves, carrot, and ham bone to the pot. Bring to a boil, then simmer over low heat for 90 minutes.
- If using whole peas, skim off any pea skins that have risen to the surface.
- Remove 2-3 cups of the soup, purée it, then return the purée to the pot. Continue to simmer at least another 30 minutes.
- 30 minutes before serving, remove the studded onion and the meat. Chop the meat (should be about 1 cup) and return to the pot.
- Season with thyme, ginger, salt, and pepper. Simmer 15 more minutes.
- Serve with mustard on the side so it may be added to taste.
Nutrition Facts : Calories 33.2, Fat 0.1, Sodium 605.3, Carbohydrate 7.9, Fiber 1.5, Sugar 3.2, Protein 0.8
SWEDISH YELLOW PEA SOUP
Provided by Suzanne Hamlin
Categories dinner, soups and stews, appetizer, main course
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Rinse the peas in a colander under cool running water. Put them in a large, nonreactive bowl and cover with water by 2 inches. Let soak uncovered in a cool place overnight.
- Put the peas and soaking water into a heavy 6-to-8-quart pot. Add water to cover again by 2 inches. Bring to a boil over medium heat, and let boil two minutes. Skim off and discard any foam and skins that rise to the top.
- Stir in the chopped onion. Cut the piece of bacon crosswise into two pieces, and add to the pot with 3 tablespoons fresh marjoram or thyme leaves, stripped of stems and chopped.
- Let the soup boil gently for 40 to 90 minutes until it becomes very thick and buttery yellow. Whole peas will take longer and will be soft but still whole when cooked. Split peas will take a shorter time to cook and will almost disintegrate. If the soup becomes too thick, add more water.
- Remove the pot from the heat. Remove the two pieces of bacon, and cut off and discard the rind. Cut the bacon crosswise into 1/2-inch slices. Reserve.
- Stir the soup well, and season with 2 to 4 tablespoons mustard. Add salt, if necessary, and black pepper. Add more fresh thyme or marjoram if desired.
- Serve with soup in shallow bowls with slices of bacon on the side. Pass additional mustard to stir into the soup. In Sweden, this soup, called artsoppa, is served with crisp rye bread covered with grated vasterbottem, a sharp, hard cheese. Aged cheddar and Parmigiano Reggiano are good substitutes.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 402 milligrams, Sugar 5 grams, TransFat 0 grams
YELLOW SPLIT PEA SOUP
Provided by Food Network
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.
SCANDINAVIAN YELLOW PEA SOUP
Steps:
- Wash and drain peas. Cover with cold water and soak overnight or according to package directions. Drain and place in large kettle with 3 quarts water. Slowly bring to a boil. Cooked covered over medium heat for 1 hour. Skim off pea skins as they float to the top. Add bacon or salt pork. ( If pork is very salty, soak in cold water for 30 minutes, drain and pat dry.) Cover soup and simmer over lowest possible heat for about 2 hours, stirring occasionally. the peas should be of puréed consistency. Add celeriac or celery, leeks, carrots, potatoes, onions, thyme and Canadian bacon to soup during last 45 minutes of cooking time. Stir soup occasionally and check for desired consistency; if necessary, add a little hot water. When ready to serve, remove bacon or salt pork and Canadian bacon to heated platter and slice. Serve soup and sliced meats separately. The meats may also be served cold, if desired.
YELLOW SPLIT PEA SOUP A SWEDISH DELIGHT !
Went I went to buy yellow split peas,for my soup recipe was I surprised to find the stores (4) in Spokane do not carry them! You can find the green ones and plenty of lentils! Probably because there are many lentil farms around here. Finally my friend in Chicago, mailed 3 one pound packages of the yellow ones. Even though there...
Provided by Nancy J. Patrykus
Categories Other Soups
Time 3h15m
Number Of Ingredients 9
Steps:
- 1. Rinse and sort thru peas. Add and put into the crockpot with the fresh water.
- 2. Chop onion. Add to the pot.
- 3. Dice the ham . Add to the pot, with all the other ingredients. Cover and cook on high about 3 hours. If you need more liquid, add 1 can of chicken broth.
- 4. Serve with crusty bread, rye bread or crackers, I like Kavli, 5 whole grain, Crispbreasd. It is imported from Norway. See picture.
- 5. Set the butter out for crackers, etc. sprinkle with a little parsley and serve this wonderful soup. Adding salt depends on how salty your ham is. You can decide, after a taste.
- 6. Picture of the Kitchen Divas, salt & pepper shakers I won at our Red Hat Luncheon. They are such cute little piggy's, with the red hats on.!
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