UNCLE BILL'S INDIAN SPLIT PEA SOUP
I developed this recipe after spending 2 months holidaying in Fiji. Their Indian soups were just tremendous but I could not get them to tell me the ingredients.
Provided by William Uncle Bill
Categories Ham
Time 3h55m
Yield 20 serving(s)
Number Of Ingredients 21
Steps:
- In a large cooking pot, add 10 cups of water and bring to boil.
- Add ham bone, bay leaves, peppercorns, whole cloves, cinnamon stick, celery including leaves, green and yellow split peas and red lentils.
- Bring to boil, reduce heat, cover and simmer for 3 hours.
- Remove from heat and let completely cool until fat gels on the top.
- Carefully skim all fat and discard.
- Remove ham bone and large ham pieces that fall off the bone and set aside.
- Leave small pieces of ham in cooking pot.
- Remove sack of cloves and cinnamon stick and discard.
- In a frying pan, heat olive oil.
- Add onion and garlic and saute' until onions are translucent.
- Transfer cooked onions to cooking pot.
- Add 8 cups of water, curry powder, turmeric, ground cumin, red hot pepper flakes, salt, carrots, and bring to boil.
- Reduce heat, cover and simmer for 1/2 hour.
- Puree' soup in batches in a food processor or blender and return to cooking pot.
- Chop ham pieces into bite size pieces and add to cooking pot.
- Adjust seasonings to taste.
- Bring soup back to boil.
- If you prefer a spicier soup, add more red hot pepper flakes or some cayenne pepper.
- Serve soup hot.
Nutrition Facts : Calories 75.3, Fat 3, SaturatedFat 0.4, Sodium 135.3, Carbohydrate 9.4, Fiber 3.3, Sugar 1.6, Protein 3.3
UNCLE BILL'S FRESH YOUNG PEA & VEGETABLE SOUP
I wanted to make a light style soup using many of the fresh veggies that are available at this time. This soup is easy to make and tastes so good.
Provided by William Uncle Bill
Categories Potato
Time 39m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a cooking pot on medium-high heat, melt butter and add olive oil.
- Add chopped onions and saute' on medium-high heat for 5 minutes.
- Add garlic and saute' for another 2 minutes.
- Add chicken broth and water and bring to boil.
- Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
- Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
- Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
- Reduce heat and add whipping cream slowly, stirring all the while when adding.
- Adjust seasonings to taste.
- Remove soup from heat and let stand for 10 minutes before serving.
- Refrigerate any unused portions.
Nutrition Facts : Calories 256, Fat 12.6, SaturatedFat 6.7, Cholesterol 31.8, Sodium 484.1, Carbohydrate 29.4, Fiber 6, Sugar 6.4, Protein 7.9
UNCLE BILL'S PETITE PEA SALAD
A very light salad to add to any dinner meals. I developed this recipe in 1995 and it has been a highly rated salad.
Provided by William Uncle Bill
Categories Vegetable
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a microwave-proof dish, microwave peas on HIGH (full power) for 2 minutes; stir.
- Continue to microwave for an additional 2 minutes on HIGH (full power).
- Drain and cool completely with cold water and ice cubes; then drain.
- In a large mixing bowl, mix together peas, sour cream, mayonnaise, dill weed, onions and celery and mix well to blend.
- Chill for at least 30 minutes in refrigerator.
- Meanwhile, fry bacon until well done and crispy; DO NOT BURN.
- Place fried bacon on paper toweling to drain.
- Crumble bacon and garnish salad when serving.
UNCLE BILL'S PEA FILLING FOR PYRAHI
Make and share this Uncle Bill's Pea Filling for Pyrahi recipe from Food.com.
Provided by William Uncle Bill
Categories Dessert
Time 7m
Yield 24 pyrahi
Number Of Ingredients 4
Steps:
- If using split green peas, add to saucepan, cover with water and cook until just tender.
- Drain and mash.
- Add sugar, salt and butter and mix well.
- Use about 3 tablespoons of mixture for each pyrahi.
- If using fresh or frozen green peas, place in a microwave safe dish, add 2 tablespoons of water and microwave on HIGH (full power) for 4 minutes or until cooked.
- Drain and mash.
- Continue preparing filling as noted above.
Nutrition Facts : Calories 44.8, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 62.4, Carbohydrate 6, Fiber 2.1, Sugar 1.7, Protein 2
UNCLE BILL'S GREEN SPLIT PEA WITH HAMBONE SOUP
Make and share this Uncle Bill's Green Split Pea With Hambone Soup recipe from Food.com.
Provided by William Uncle Bill
Categories Ham
Time 4h
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Rinse peas well in cold water and add to a large cooking pot.
- Measure 8 cups of water and add to cooking pot.
- Bring to boil, remove from heat, cover and let sit for 1 hour.
- Return to stove and bring back to boil.
- Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme.
- Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
- Remove ham bone and cut off any remaining ham, cut into bite size pieces and return to soup.
- Discard ham bone.
- If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
- Remove bay leaf and discard.
- Adjust seasonings to taste.
- If you desire a smooth soup, then puree' in batches in a food processor or blender.
- Or eat the soup without puree'ing.
- If soup is too thick, add more water to your desired consistency.
- Beef broth or chicken broth may be added, just reduce the water by the amounts used.
- Smoked ham hocks are excellent to use instead of a ham bone.
- If there is not enough ham on the ham bone, then add additional ham of your choice.
- You may also use about 1/4 teaspoon of Liquid Hickory Smoke, to get a smokey flavor.
- You may also use whole peas, but it will take a bit longer to cook these peas so that they are tender.
Nutrition Facts : Calories 128.5, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 390.9, Carbohydrate 23.3, Fiber 9.2, Sugar 4.3, Protein 8.6
UNCLE BILL'S PETITE PEA VEGETABLE SOUP
This recipe originated with my Grandmother in 1910. Since then, I made modifications to use more veggies to enhance the flavor of the soup.
Provided by William Uncle Bill
Categories Potato
Time 50m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- In a large cooking pot add water, salt, 8 pieces of potatoes and bring to boil.
- Reduce heat to simmer and cook until potatoes are just tender.
- Remove potatoes to a large bowl, saving the cooking water in the pot.
- Add butter to the potatoes and mash.
- Now add whipping cream and mix well to incorporate; set aside to add later to pot.
- In the meantime, to a small frying pan on medium high heat, add onions and 1 tablespoon of butter and saute for about 5 minutes; DO NOT BURN.
- When onions are done, add to the cooking pot.
- Add sliced carrots, garlic, broth, diced potatoes and cook until potatoes are not quite tender, about 6 minutes.
- Now add celery, cauliflower florets, petite peas, dried dill weed, black pepper and cayenne pepper and simmer for about 6 minutes or until cubed potatoes are just tender.
- Add reserved mashed potato mixture, stir well and bring to boil.
- Reduce heat to simmer and cook for 3 minutes.
- Adjust seasonings to taste.
- You may also puree all or part of the soup, depending on how you prefer the soup.
- Serve soup hot.
- Refrigerate any unused portion of soup.
- NOTE: If desired, add about 4 ounces of snow peas or sugar peas.
- Remove strings from pea pods and discard.
- Cut pea pods into small pieces and add to soup when adding the petitie peas.
Nutrition Facts : Calories 159.9, Fat 8.4, SaturatedFat 5, Cholesterol 25.4, Sodium 723.2, Carbohydrate 18.5, Fiber 2.9, Sugar 4, Protein 3.7
UNCLE BILL'S SWEET PEA SOUP
Make and share this Uncle Bill's Sweet Pea Soup recipe from Food.com.
Provided by William Uncle Bill
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large 10 cup saucepan, on medium-high heat, melt butter, add olive oil and stir to blend.
- Add carrots, scallions, onions and saute' for 3 minutes, stirring frequently.
- Add flour, stirring constantly until well blended, about 1 minute. DO NOT LET MIXTURE BURN.
- Add chicken broth, water, chicken soup base, potatoes and cook for about 10 minutes or until potatoes are tender, stirring occasionally.
- Add peas, celery and reduce heat to simmer and cook until carrots are tender, about 4 minutes. DO NOT OVERCOOK PEAS.
- Process the soup in a food processor or blender in batches until smooth and return to saucepan.
- Stir in whipping cream, sugar, salt, nutmeg and sherry and heat soup through.
- Adjust seasonings to taste.
- Serve with a sprinkle of minced parsley.
- This soup may be eaten HOT or COLD.
Nutrition Facts : Calories 309.9, Fat 18.3, SaturatedFat 9.4, Cholesterol 48.4, Sodium 601, Carbohydrate 29, Fiber 6.4, Sugar 7.7, Protein 9.1
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