GREEN PEA SOUP ( WITH DRIED PEAS)
Basic Green pea soup with dried split peas and a ham or bacon knuckle for flavouring. You may put in a piece of bacon instead. This is from 'Practical Cookery'
Provided by Wild Thyme Flour
Categories Vegetable
Time 1h10m
Yield 5 liters, 10 serving(s)
Number Of Ingredients 13
Steps:
- Place the soaked peas in a pan, cover with the water, bring to the boil .
- Add the remaining ingredients and simmer until the peas are tender.
- remove the ham hock, bayleaf and carrot and liquidise.
- Correct seasoning.
- Croutons:
- Toss the cubed bread with the remaining ingredients in a frying pan until they get lightly browned.
Nutrition Facts : Calories 224, Fat 4.7, SaturatedFat 0.7, Sodium 145.6, Carbohydrate 34.3, Fiber 13.6, Sugar 5.8, Protein 12.7
GREEN PEA SOUP
This is a quick, simple recipe for pea soup. Ellie Kreiger on Food Network made this. I just made an adjustment for my taste buds.
Provided by MISSIB
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- .Heat olive oil in a large pot over low-med. heat. Add onion, cover and cook until onions are softened (stir occasionally) about 5 minutes Then add broth, salt, a few turns of freshly ground black pepper and the tarragon, bring to a boil. Add the frozen peas and cook until they are defrosted.
- In a blender, puree the soup in 2 batches until very smooth (or you can leave it just so ham is a little chunky or not).
- return to the pot and just simmer.
- Ladle into bowls while hot and finish off by puttin a swirl of smooth yogurt on top.
- Or, you can put in the fridge and chill - if you like cold soup.
- I serve oyster crachers or saltines with it or better yet? A nice crusty piece of bread.
- and butter (oops--better not - it adds more calories) oh well your choice.
Nutrition Facts : Calories 105.3, Fat 2.3, SaturatedFat 0.5, Sodium 416.4, Carbohydrate 15.5, Fiber 3.5, Sugar 5.6, Protein 7.1
SIMPLE HEALTHY GREEN PEA SOUP
Recovering from surgery and a bad case of strep throat, I threw this together to aid my body through recovery. Eating this soup is a great way to pack in the nutrients. Light, clean, filling, and full of flavor. My kids love it. I just add a little milk to cool it down so they can eat it right away.
Provided by Zebraf301
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a large pot over medium-high heat. Saute onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and saute until fragrant, about 1 minute.
- Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
- Puree soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt and pepper.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 23.9 g, Cholesterol 8.3 mg, Fat 2.6 g, Fiber 6.6 g, Protein 9.2 g, SaturatedFat 1.1 g, Sodium 878.9 mg, Sugar 10.2 g
GREEN PEA SOUP
Provided by Ellie Krieger
Time 25m
Yield 4 (1 1/4 cup) servings
Number Of Ingredients 8
Steps:
- In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.
- In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.
SPRING PEA SOUP
Want a tasty, textured pea soup that tastes like springtime? You have to start in the freezer section of the supermarket to get the best results. I like frozen peas to build the base of the soup and then enrich it, last minute, with some fresh peas. Lots of people add bacon or Parmesan to garnish, and that's all fine to me, but I largely prefer the crunch of fresh peas or pea tops (a true sign of spring) and a dollop of sour cream. Use whatever peas are at the supermarket, sugar snap or snow peas.
Provided by Alex Guarnaschelli
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large, heavy-bottomed pot, heat the oil over medium heat. Add the scallions and a generous pinch of salt and pepper. Cook until the scallions are tender, 2 to 3 minutes, then add the peas, stock and 1 cup of water. Bring to boil, then simmer over medium heat and cook for about 5 minutes to allow the peas to soften further.
- Using a jar blender, carefully puree the soup until smooth (see Cook's Note). Pour the soup back into the pot, then add the sour cream and honey, and gently warm for 1 to 2 minutes. Taste for seasoning. Garnish the bottom of each serving bowl with the fresh pea slices and basil leaves. Ladle the soup on top and serve.
SPLIT PEA & GREEN PEA SMOKED HAM SOUP
John Torode shares the recipe for one of his all-time favourite soups
Provided by John Torode
Categories Dinner, Soup
Time 3h30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 292 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 3.56 milligram of sodium
GREEN PEA AND HAM SOUP
Provided by April Bloomfield
Categories Soup/Stew Blender Onion Kid-Friendly Lunch Ham Celery Pea Carrot Spring Simmer Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 19
Steps:
- Make the broth:
- Combine the hocks, vegetables, bay leaf, peppercorns, and 8 cups of water in a medium stockpot and bring to a boil over high heat. Turn the heat to low, put the lid on, and cook at a nice steady simmer until the meat on the hocks is so tender it's almost falling off the bone, 4 to 5 hours.
- Carefully remove the hocks and put them in a big bowl. Strain the cooking liquid through a sieve into the bowl, and discard the vegetables and aromatics. Let the hocks cool in the liquid.
- When the hocks are cool enough to handle, pull off the meat in bite-sized chunks. Discard the bones and any hard bits and some of the fat, but don't throw away the skin-I add the skin to the soup in thin slices, along with the chunks of ham. You don't have to, but I like the way it goes sticky in the soup. You can keep the stock and meat (moistened with a splash of stock) in separate airtight containers in the fridge for up to two days. Gently warm the meat and skin before proceeding with the recipe. This recipe requires only 4 cups of stock-you may freeze the leftover stock for up to a month for your next batch of soup.
- Make the soup:
- Put the butter in a large pot that has a lid and set it over medium heat. Once the butter starts to froth, add the onion, carrot, and salt and stir. Cover the pot and cook, stirring every now and again, until the onions are soft and creamy (but not colored) and the carrots are tender but firm, about 15 minutes.
- Add the wine and bring it to a boil (turn the heat up if you need to). Let the wine boil until it's all but gone, about 5 minutes. Add the mint and 4 cups of the ham broth and bring the liquid to a boil, then add the peas. (At this point, the carrots will have bobbed to the top. I like to pick out most of the carrot chunks before pureeing the soup, then add them back after. That way, you can nibble on them in the soup, getting that bit of texture.) Cook at a simmer until the peas are warmed through and tender, about 5 minutes.
- Blend the pot's contents, in batches, until smooth. Return all the bright-green pea puree to the large pot, add the ham pieces and carrots, and cook at a very gentle simmer for about 5 minutes, just to let the flavors mingle and heat the ham. Have a taste, and season with salt. How much you need to add will depend on how salty the ham hocks are.
- Add a generous drizzle of olive oil, several twists of black pepper, and the torn mint leaves. Then add the crème fraîche in little blobs here and there, so everyone will get a bit. Serve the soup in the pot, with small bowls along-side.
HAM BONE AND GREEN SPLIT PEA SOUP
Split pea soup is a great way to use a leftover Christmas ham bone!
Provided by Mark
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
- Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.8 g, Cholesterol 10.1 mg, Fat 3.9 g, Fiber 19.4 g, Protein 21.2 g, SaturatedFat 1.1 g, Sodium 670 mg, Sugar 7 g
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