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
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
QUEBEC-STYLE YELLOW SPLIT PEA SOUP
Steps:
- Trim off and discard skin from ham hocks.
- In a large soup pot or Dutch oven, melt butter over medium heat. Add carrots, celery and onion. Cook, stirring regularly, until softened, about 10 minutes.
- Stir in dried split peas, bay leaf ,savory and thyme. Cook, stirring, for about 2 minutes.
- Stir in chicken broth and water. Add the ham hock. Bring to a boil, then reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until the peas are very soft and soup is thickened, about 1 1/2 - 2 hours. *NOTE: You may need to add additional water or stock if soup gets too thick.
- PICK OUT AND DISCARD BAY LEAF and remove the ham hock to a plate. *Note: I prefer a thicker soup, so I blend just a bit of the soup with an immersion blender or blender. Just do a quick blend (or blend just a cup of the soup. You don't want a completely pureed soup. You want it to retain most of it's texture, but the bit of pureed soup will incorporate with the broth for a thicker soup.)
- Let ham hock cool slightly, then remove any meat on the hock and add it back to soup. Discard the fat and bone from the hock.
- Stir to combine meat with soup. Taste and generously season with salt and pepper, to taste.
Nutrition Facts : Calories 445 kcal, Carbohydrate 39 g, Protein 32 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 787 mg, Fiber 16 g, Sugar 6 g, ServingSize 1 serving
CANADIAN (HABITANT) YELLOW PEA SOUP
I'm submitting this, after answering a request for a recipe that is like the canned Habitant Pea Soup made in Canada. I got it from an old booklet published years ago by Chatelaine Magazine, in which all the recipes are suppose to be Heirloom Canadian recipes. I have not made this recipe, but I plan to as soon as I have a ham bone.
Provided by Jayne
Categories Beans
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place peas in a soup pot, cover with the cold water and soak overnight. Next morning add the chopped vegetables, ham bone and bay leaf. Bring to a boil, then lower heat, cover and simmer gently for 3 to 4 hours. Stir mixture occasionally and add a little boiling water to keep soup at the right consistency. Remove the ham bone and add seasonings. Amount of salt will depend on the saltiness of ham bone.
- Note: If soup is served at once, it will need no binding. If to be chilled and set aside for later, add 2 tablespoons each, well creamed butter and flour, smoothed together and stirred into the simmering soup 10 to 15 minutes before removing from heat.
Nutrition Facts : Calories 20.5, Fat 0.1, Sodium 19.8, Carbohydrate 4.9, Fiber 0.9, Sugar 2.1, Protein 0.5
YELLOW SPLIT PEA SOUP
Make and share this Yellow Split Pea Soup recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the onion in a large non stick saucepan over medium low heat.
- Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent.
- Add the garlic, stir and continue to cook for 1 minute.
- Stir in the split peas, then the seasonings, hot sauce and the broth.
- Raise the heat to medium and bring to a boil.
- Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick.
- Remove the cover and stir well before serving.
WHOLE YELLOW PEA SOUP
This Swedish yellow pea soup is flavored with smoked ham.
Provided by Lori
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h30m
Yield 9
Number Of Ingredients 5
Steps:
- Cover the peas with at least 3 inches of cold water and soak overnight.
- Drain the peas from the water. In a large kettle or stockpot, bring the chicken stock and peas to a hard boil for 5 minutes. Reduce the heat to a simmer. Add the chopped onion and ham shank, and cook for an additional two hours. Season to taste with salt and pepper. Remove the ham shank before serving.
Nutrition Facts : Calories 219 calories, Carbohydrate 31.7 g, Cholesterol 11.2 mg, Fat 3.8 g, Fiber 0.2 g, Protein 15.4 g, SaturatedFat 1.3 g, Sodium 618.2 mg, Sugar 2.2 g
YELLOW SPLIT PEA SOUP
"This is a great new twist on traditional pea soup," remarks Lynn Jurss of Thousand Oaks, California. "It tastes wonderful and has a sunny yellow color."
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.
Nutrition Facts : Calories 374 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 959mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
LEMONY YELLOW PEA SOUP
To make this soup use yellow split peas, its the secret ingredient according to my colleague. This makes a wonderful lunch served with garlic bread and a light fruit salad.
Provided by Baby Kato
Categories African
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the peas and the celery in the chicken stock for 45 minutes.
- Once the peas are tender, puree.
- Add the seasonings, lemon juice and flour to the melted margarine, adding small amounts of the soup to thin (if necessary).
- If you find the soup too thick add the optional water.
- Add the margarine mixture to the soup and simmer 15 minutes before you serve.
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
NORWEGIAN YELLOW PEA SOUP
I have a Norwegian born DBIL. He really enjoys food but especially those native to his family history. I am posting recipes which are very similar to those that my sister cooks for him. I am especially choosing to post those dishes which I have personally enjoyed eating in their home. I am also posting these recipes because of ZWT 2010. Preparation time does not include the overnight soak of the yellow peas.
Provided by CarrolJ
Categories < 4 Hours
Time 1h15m
Yield 1 pot soup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- First, soak 1-pound whole or split peas in cold water overnight.
- The peas will swell so make sure to more than cover them with water.
- Rinse, drain, and pick over the peas before adding to soup pot along with ham bone with enough water to more than cover them.
- Add the remaining ingredients.
- Simmer covered for about 45 minutes on low to medium heat.
- Check soup about every 15 minutes to make certain that it has enough water and also to stir to prevent burning.
- Remove ham bone from pot.
- Cut off the bone whatever meat still clings to it and add those pieces to the soup.
- Serve.
Nutrition Facts : Calories 216.7, Fat 0.5, SaturatedFat 0.1, Sodium 624.7, Carbohydrate 45.7, Fiber 10.6, Sugar 11.3, Protein 9.2
YELLOW PEA AND BACON SOUP
This is a savory, fast and easy soup. Sometimes simplicity is perfection. It's from Rozanne Gold, a favorite cookbook author. Cook time includes overnight soaking of dried peas.
Provided by sugarpea
Categories Pork
Time 9h5m
Yield 4 1/2 cups soup
Number Of Ingredients 6
Steps:
- Soak the peas overnight in water to cover by 2".
- Next day fry bacon in a soup pot until fat begins to melt, 1-2 minutes; add the onions and saute over medium heat until lightly browned, about 10 minutes.
- Add the drained peas and water and bring to a boil; cover, reduce the heat and simmer, stirring frequently, for 45 minutes.
- In a blender, puree 1 cup of the soup and add it back to the soup pot with the salt; simmer another 5 minutes; add more water if soup is too thick; serve with a garnish of finely snipped sage.
Nutrition Facts : Calories 269.4, Fat 9.7, SaturatedFat 3.1, Cholesterol 13.7, Sodium 437.3, Carbohydrate 31.8, Fiber 13, Sugar 4.6, Protein 14.8
EASY YELLOW PEA SOUP IN THE CROCK POT
A great yellow pea soup recipe does not need many ingredients beyond water and peas. Leave these simple ingredients in a slow cooker for a day and you will be rewarded with a hot bowl of soup that tastes of spring but will have no trouble driving a way winter chills. Pair this pea soup with a grilled sandwich for the ultimate easy comfort food combo.
Provided by Rose McAvoy
Categories Soup
Time 8h10m
Yield 7 cups
Number Of Ingredients 6
Steps:
- Rinse the dry peas in a mesh strainer and place into a 4 quart (or larger) slow cooker. Add the remaining ingredients, cover, and set heat to low. Leave to cook for 8 hours then serve hot.
Nutrition Facts : Nutrition Information Serving size 1 cup Calories
GOLDEN YELLOW SPLIT PEA SOUP
You may have seen green split pea soup before, but I love the color the yellow split peas give my version. Turmeric also gives it a golden hue and lends an earthy flavor. For added creaminess, I like to dollop a little smoky sour cream on top.
Provided by Kardea Brown
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, carrots, celery and turmeric and cook until the vegetables are tender, about 5 minutes. Add the peas, vegetable broth, thyme and 1/2 teaspoon each salt and pepper.
- Bring to a boil; cover, reduce the heat to low and simmer until the peas are tender and the soup is thickened, 40 to 45 minutes. Stir in 1 to 2 cups water at the end of cooking if the soup is too thick.
- Meanwhile, stir together the sour cream, paprika and 1/4 teaspoon each salt and pepper. Spoon the soup into serving bowls and top with the sour cream. Garnish with thyme, if desired.
YELLOW PEA SOUP
Steps:
- In a large bowl soak peas overnight in enough cold water to cover by 2 inches and drain.
- In a 7 1/2-quart heavy kettle combine leeks, water, peas, ham hock, and thyme and simmer mixture, uncovered, until peas are very tender, about 30 minutes.
- In a blender puree 4 cups soup in batches and return to kettle.
- Peel celery root and cut into 1/4-inch dice. Add celery root to soup and simmer, stirring occasionally, 20 minutes. Add carrots and simmer, stirring occasionally, until tender, about 15 minutes.
- Remove meat from ham hock and discard skin and bones. Chop meat coarse and stir into soup with salt and pepper to taste. Soup may be made 3 days in advance. Cool soup uncovered and keep covered and chilled. Thin soup with water if too thick.
YELLOW SPLIT PEA AND HAM SOUP RECIPE
This hearty pea soup is full of protein and is a great choice for all the family
Provided by Jessica Dady
Categories Lunch, Starter
Time 1h50m
Yield Serves: 8
Number Of Ingredients 9
Steps:
- Rinse the peas thoroughly and put them in a large bowl.
- Cover with cold water and set aside, covered, overnight.
- Drain peas and put in a big stockpot
- Pour in stock, or water, bring to the boil and boil for 10 minutes
- Add the onion, carrot, celery, herbs and gammon
- Bring back to the boil, skim off any scum, then reduce the heat to very low
- Cover and simmer for 1½ hours.
- Take out the gammon. Set aside to cool a little
- Remove the bay leaves and sprigs of thyme.
- Blend the peas, vegetables and stock in a food processor until smooth
- Put back into the pan and heat through for serving, adjusting the consistency and checking for seasoning.
- Remove the skin and fat from the gammon and shred the meat (you should have about 350g/12oz) into small pieces.
- Serve the hot soup with chunks of meat added, and garnish with parsley
Nutrition Facts : @context https, Calories 232 Kcal, Sugar 5.0 g, Fat 2.9 g, SaturatedFat 0.9 g, Sodium 3.44 g, Protein 25.5 g, Carbohydrate 27.6 g
SPLIT PEA SOUP
Just a lovely warming soup. I use ham stock which I freeze after cooking the Christmas ham.
Provided by janerollinson
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Soak the yellow split peas for 12 hours in cold water.
- Rinse the split peas, put in a large pan and cover with the stock. Bring to the boil and simmer for 25 mins.
- Remove any scum and add the onion, sweet potato and carrots. Simmer for 15-20 minutes, until the veg are tender.
- Cool slightly, then blend until smooth.
- Return to the pan and reheat, adding the spinach to wilt it.
YELLOW SPLIT PEA SOUP
This hearty and cozy yellow split pea soup is flavored with an aromatic sprinkle of marjoram, and topped with savory crispy-fried onions!
Provided by Ingrid Beer
Categories Soup
Time 1h30m
Number Of Ingredients 21
Steps:
- Begin by gathering and prepping all of your soup ingredients according to the ingredient list above to have ready and organized for use.
- To prepare the soup, place a large, non-stick soup pot over medium-high heat, and add the butter and the olive oil. Once melted together, add in the diced ham, stir, and allow to crisp up a bit for a few minutes.
- Once the ham is browned and crispy, add in the diced onion, carrot, and celery, and allow the mixture to sauté for a few minutes until the vegetables soften a bit. Add in the marjoram, black pepper and a pinch of salt, plus the chopped garlic, and stir until aromatic.
- Next, add in the yellow split peas, and stir to incorporate them into the ham/vegetable mixture. Stir in the chicken stock, and allow it to come to the boil.
- Once things come to the boil, adjust the heat to low/medium-low, cover the pot with a lid slightly askew, and gently simmer the soup for about an hour, until the split peas begin to break down and thicken up the soup.
- While the soup simmers, gather and prep all of your crispy-fried onion ingredients according to the ingredient list above to have ready and organized.
- To prepare the crispy-fried onions, slowly heat the oil to roughly 360° in a medium-sized pot.
- Into a small dish add the flour, black pepper, salt, and paprika, and mix together with a fork. Set aside for a moment.
- In a medium-sized bowl, add the sliced onions and a pinch of salt. Next, sprinkle the sliced onions with the flour mixture, and toss the slices well to coat.
- Once the oil is hot, add the coated onions (in batches) to the hot oil, and fry them for a few moments until golden-brown and crispy. Remove the crispy onions from the oil and place onto a paper towel to drain, sprinkling them with a pinch of salt to season while still warm. Repeat the process until all onions are fried.
- Once fried, finish them by sprinkling over them the chopped parsley and tossing it with the onions, and set these aside to use as garnish for the soup.
- Once the soup has simmered for about an hour and all peas are pretty well broken down, turn the heat off from under the pot and allow for the soup to sit for about 15-20 minutes. Then, stir in the lemon juice and the fresh parsley, ladle the soup into bowls, and garnish with the crispy-fried onions.
Nutrition Facts : Calories 427 calories (per serving with 2 tablespoons of crispy-fried onions)
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.
YELLOW SPLIT PEA AND BACON SOUP
I Love This Yellow Split Pea and Bacon Soup. It Is So Wholesome And Hearty, and It Is Jam-Packed with Both Flavor and Healthy Ingredients...
Provided by Lilly Mathuse
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Place 8 ounces of chopped bacon in a large stockpot over medium-high heat. Dry fry the bacon until golden brown (it should cook in its own fat, but you can add a bit of oil if it starts to stick to the bottom of the pot).
- If necessary, add 1-2 tablespoons of olive oil. Add 1 large chopped onion to the pan with 2 minced cloves of garlic. Sauté for 5-10 minutes until the onions are translucent.
- Add 3 diced carrots and 3 diced celery stalks to the pot with 1 pound of dried split yellow peas, 8 cups of chicken stock, 1 teaspoon of smoked paprika, and 1 bay leaf and stir well.
- Bring the soup to a boil. Once boiling, simmer uncovered for 1 - 2 hours, until the split peas are tender and starting to break down. Stir frequently as the soup cooks to ensure it doesn't stick to the bottom and burn.
- Taste and season with salt and pepper.
- Serve immediately while hot.
Nutrition Facts : Calories 597, Fat 24g, Carbohydrate 63g, Protein 32g, Cholesterol 34mg, Sodium 757mg
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