Frenchamericanpeasoup Recipes

Steps:

• Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes.
• Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes.

Steps:

• Wash and sort peas; place in a large pot, bring to a boil.
• Remove from heat and let sit for 1 hour.
• Add salt pork, onion, celery, carrots, savory and 1 tsp salt.
• Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
• Remove salt pork; chop and return to soup.
• Season to taste with salt and pepper.

Steps:

• Rinse peas.
• In heavy pot mix peas, ham bone, onion, salt, pepper and onion with 8 cups of water.
• Bring to boil, reduce heat and cover. Simmer for 1 ½ hours stirring often.
• Remove ham bone from heat and chop meat.
• Return meat to pot, add vegetables and simmer 30 minutes.
• Add cooked crumbled bacon, cream and butter.
• Heat through and serve.

Steps:

• Put peas in large pot, and wash/rinse with water. Add the 5 cups of water, and bring to a rolling boil. Leave boil 5 minutes, turn heat off and cover for an hour.
• Add the carrots, onions, and half of the oil. Bring back to a boil, cover, then leave to simmer for an hour or until the onions are translucent. If a creamier, thicker consistency is desired, leave to cook longer.
• Add the remaining oil, soy milk and spices.
• Serve. Enjoy!
• Vegans-Use only soy milk.

Steps:

• Wash peas and soak them in water overnight, for at least 8 hours.
• If using salted pork, cut in thick slices and boil in water for 10 minutes before dicing. In a large heavy-bottomed pot, fry bacon or pork until it starts to brown.
• Add onion and celery and cook until soft.
• Add chicken broth, drained peas, carrots, bay leaf, savory, and parsley. Bring to a boil. Let simmer for two to three hours, until peas are tender. Stir soup from time to time to prevent it from sticking.
• Season with salt and pepper at the end.
• Serve in bowls with parsley and heavy bread on the side.

Steps:

• Saute onions,celery and carrot in oil till softened.
• Add in the remaining ingredients except diced ham.
• Bring to a boil then simmer for 2 hours ,stirring occaisionally until split peas are softened.
• Add in diced ham and simmer till ham is heated.
• Serve with a nice crusty loaf.