Velvety Smooth Split Pea Soup Food

GREEN VELVET SOUP

Steps:

• In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour.
• Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
• Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

VELVETY-SMOOTH SPLIT PEA SOUP

Steps:

• Soak peas overnight as directed on the bag, if in a hurry, you can put the peas in a pot, cover with water and add 2 tsps baking soda.
• Bring to a boil, stirring to ensure it does not boil over.
• Rinse and drain peas.
• Add 1 T olive oil to pan and all the vegetables and salt and pepper, sauté 3-5 minutes.
• Add ham hock, peas, stock, and water.
• Bring to a boil, then turn down to a low simmer.
• Cook 2 hours (or longer for maximum flavor!).
• Turn off heat, remove ham hock.
• When cool, remove bits of ham from the hock and place the ham back into soup, discarding the ham hock.
• Cook your bacon until lightly crisp and add into the soup.
• Using your Vitamix or blender, pour in soup (this may take 2-3 fills) and puree.
• This is where you will want to add milk to thin out slightly (if you don't want to add milk, use more stock).
• Reheat and serve.

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 & GREEN PEA SMOKED HAM SOUP

Steps:

• Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water - this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.
• Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.
• When you are ready to serve, mix the hot soup with most of the ham - gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.