Yellow Split Pea And Frankfurter Soup Food

SPLIT PEA SOUP

Steps:

• 1. Rinse peas thoroughly in colander under cold water, discarding any debris or blemished peas.
• 2. Combine peas, sausage, water, broth, onion, carrots, basil, oregano and pepper in Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, 1 hour 15 minutes or until peas are tender, stirring occasionally. Stir frequently near end of cooking to keep soup from scorching. Cool slightly.
• 3. Transfer sausage to plate. Place 3 cups soup into food processor or blender and process until smooth.
• 4. Return pureed soup and sausage to Dutch oven. If soup is to thick add water until desired consistency is reached and heat through.
• 5. TIP: Split peas are very economical and easy to prepare because they do not require soaking. Salt the peas if desired, AFTER they are cooked. Salt in the cooking liquid slows down the cooking and toughens the peas.

YELLOW SPLIT PEA AND FRANKFURTER SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion, carrot, celery, and garlic; cook to soften, but not brown, about 7 minutes.
• Mix in the mace and split peas. Stir in the stock; cover, and simmer for 1 hour, or until the peas are soft.
• Season with salt and pepper. Stir in frankfurters, and heat through.

SPLIT PEA SAUSAGE SOUP

Steps:

• Cut sausage in half lengthwise; cut into 1/4-in. pieces. Place in a Dutch oven or stockpot; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1-1/4 to 1-1/2 hours or until peas are tender. Remove bay leaves.

SPLIT PEA AND SAUSAGE SOUP

Steps:

• Cut sausage into 1/4 inch cubes, reserving 1/4 of sausage. Place 1/4 sausage and half can of beef broth in blender. Puree.
• Pour 1 1/2 cans of beef broth in soup pot. Bring to simmering boil while adding diced onion and sausage cubes. Add puree, bay leaf, and salt and pepper to taste. Simmer for 30 minutes.
• Add sliced carrots and continue simmering for another 10 minutes.
• Rinse split peas and add to simmering pot. Simmer until peas are soft but NOT mushy. Adjust salt and pepper to taste. Serve warm.

YELLOW SPLIT PEA AND FRANKFURTER SOUP

Steps:

• In a food processor, combine onion, carrot, celery and garlic. Process until finely chopped.
• Place a heavy, wide saucepan over medium heat, and add oil. When hot, add chopped vegetables, and sauté until soft but not colored, 5 to 10 minutes. Stir in mace. Add split peas, and stir to mix well.
• Add 4 cups stock and the bay leaves, and bring to a boil. Cover, and reduce heat to low. Simmer until peas are very soft, about 1 hour. Stir soup with a wooden spoon. If desired, adjust thickness of soup with additional stock.
• Add frankfurter pieces to soup, and simmer until well heated. Ladle into bowls and serve. (Alternatively, soup may be ladled into bowls and frankfurter pieces heated in a microwave oven, and added to each bowl as desired.)

NIGELLA LAWSON YELLOW SPLIT PEA AND FRANKFURTER SOUP

Steps:

• Peel the onion, carrot and garlic and cut the onion and carrot into rough chunks. Put them all, along with the roughly cut up stick of celery into the bowl of a food processor. Blitz till all are finely chopped.
• Spoon the oil into a heavy-based wide saucepan and put on medium heat. When warm, add the chopped vegetables from the processor and cook for 5-10 minutes, until soft but not colored.
• Add the ground mace-give a good stir and then add the split peas and stir again until their are glossily mixed with the oil-slicked, cooked-down vegetables. Pour over 5 cups stock and add the bay leaves, then bring to a boil. Cover, turn down the heat and cook for about an hour until everything is tender and sludgy, adding more stock as needed. Sometimes the peas seem to thicken too much before they actually cook and need to be watered down. Taste for seasoning once everything's ready.
• You can add the frankfurters as you wish. It's probably easiest just to cut them into slices - I tend to add them in chunks of about and inch each - and throw them into the soup warm, but I just put them in the microwave (40 seconds on high is about right for one or two franks) then slice them hot and add them to each person's bowl as they come. Not an elegant soup, I'll admit, but a near-perfect one.

COUNTRY STYLE SMOKED SAUSAGE, HAM AND SPLIT PEA SOUP

Steps:

• WHICH GAMMON or HAM?.
• I used a cooked boneless ham joint throughout this recipe. If you use an uncooked ham, you will need to cook it (see instructions below) which will leave you with homemade stock for the soup.
• Sometimes ham or gammon can be very salty, especially gammon from supermarkets. To remove most of the salt, soak the gammon in water for two hours before cooking and pour away the water. Then simmer it for 15 minutes, pour away the water and add new water for the remaining cooking time.
• If the ham or gammon joint you buy is too large, put what is left in the fridge and use it for sandwiches,or as a main meal another time.
• As a very easy alternative, use pre-cooked ham which saves all the bother of cooking your own ham / gammon joint. If you decide to use pre-cooked ham, just ignore the first step of the recipe, OR you might have cooked my Celebration Spiced Ham with Orange and Marmalade glaze already - so the stock base and ham will be done!
• Whatever ham or gammon is used, it's fine if it is smoked or un-smoked - I used un-smoked.
• Cooking the Ham or Gammon:.
• Pour 3 pints of water into a largish pan and bring to the boil. Turn the heat down until the water is simmering (barely boiling). Place the uncooked gammon in the pan. If the gammon is covered half way to all the way by the water you're OK. Chop the gammon into smaller pieces if it's not at least half covered. The cooking method is the same whatever ham or gammon joint you use. Cook for around 50 minutes.
• Turn the ham over about half way through cooking.
• Immediately after the ham is put on to cook, start on the vegetables.
• Cooking the Soup:.
• Chop up the onions and carrots into small cubes, and place all the vegetables, split peas and chopped parsley into a pan, pour in the stock and bring to the boil. Then lower the heat so that the mixture is just simmering (just below boiling).
• This will need to be cooked for around one hour, maybe one and a quarter hours if you want your vegetables soft.
• The ham or gammon should be cooked after about 50 minutes, just enough time to prepare it before the vegetables are cooked.
• Remove the ham from the pan, and chop it into small cubes. Chop up the smoked sausage to the same size.
• The final step is to add the ham and smoked sausage to the soup and heat gently for about 5 to 10 minutes. Stir well and have a quick taste. More salt and pepper can added if the soup needs more seasoning.
• Serve the soup into bowls and add some extra chopped parsley if you have any available. Serve with crusty bread rolls or French bread/baguette.
• This soup freezes well and will keep in the freezer for a month.