PARKER'S SPLIT PEA SOUP
Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker's Split Pea Soup by Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories appetizer
Time 1h40m
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
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.
PEA SOUP WITH LEMON MASCARPONE
Provided by Valerie Bertinelli
Time 30m
Yield 4 servings (about 5 cups of soup)
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a medium saucepan over medium heat until the butter melts. Add the garlic, onions, crushed red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the onions are slightly softened but not golden, about 4 minutes. Add the chicken broth and 1 cup water and bring to a boil over high heat. Reduce the heat to keep the soup at a low simmer and simmer, partially covered, until the onions are tender, about 7 minutes. Add the peas and parsley and cook until the peas are just thawed and tender, about 3 minutes (the soup may not return to a boil). Transfer to a blender and blend until very smooth (be careful when blending hot liquids). Season with salt and pepper to taste.
- Stir the mascarpone with the lemon zest and juice, 1 tablespoon water and a pinch of salt in a small bowl.
- Serve the soup warm, with a dollop of lemon mascarpone and a little bit of chopped parsley.
FRESH PEA SOUP
Steps:
- Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
- *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.
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.
SARAH'S PEA SOUP
Pea soup is very popular in Quebec, Canada. It is a staple of our kitchens, actually!
Provided by SarahCooks
Categories Vegetable Soup
Time 10h15m
Yield 8
Number Of Ingredients 11
Steps:
- Place the dry whole peas in a pot with enough water to cover, and soak 8 hours or overnight.
- Drain soaked peas, and return to the pot. Cover with 2 quarts water. Mix in the dry split peas, vegetable base, salt pork, onions, carrots, chives, savory, salt, and pepper. Bring to a boil, reduce heat, and simmer 2 hours, until peas are tender. Remove and discard the salt pork before serving.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 20.9 g, Cholesterol 36.6 mg, Fat 34.7 g, Fiber 6.5 g, Protein 7.5 g, SaturatedFat 12.6 g, Sodium 646.3 mg, Sugar 3.7 g
FRENCH-CANADIAN PEA SOUP (SOUPE AUX POIS)
A traditional dish for Fridays (a legacy from Quebec's religious past). After cooking, I like to remove about half the peas and puree them in order to thicken the soup. I use a ham bone or pork hocks instead of salt pork. The savoury is essential to get the right flavour. You can also soak the peas overnight instead of using the quick-soak method.
Provided by Eva99
Categories Canadian
Time 3h
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 222.9, Fat 22.9, SaturatedFat 8.3, Cholesterol 24.4, Sodium 419.8, Carbohydrate 2.4, Fiber 0.6, Sugar 1.1, Protein 1.7
RAE'S SPLIT PEA SOUP
This delicious soup is from my friend Jane's Mom. It's perfect on a fall or winter day. You need some cooked, pureed veggies (I get them from chicken soup like: celery, carrots, onion and maybe parsnip or turnips; About a quart or less. If you don't have any from soup, boil some veggies and puree them! I got between 5-6 quarts with this recipe. Make sure to stir all the way to the bottom of the pot while it's cooking because it could stick and burn!
Provided by Oolala
Categories Grains
Time 2h35m
Yield 5-6 quarts, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Take an 8 quart pot, and add the plain split peas, the split pea soup mixes (but not the seasoning packets), and the pearl barley.
- Add in 3 quarts of water; bring to a boil with the lid tilted, because it could boil over; once it boils, lower heat to keep at a simmer where the soup "just breaks a bubble.".
- Cook this on a slow flame, for 1 1/2 to 2 hours, stirring often to prevent sticking. It will be thick.
- Now add the chicken bouillon granules, sugar, pureed reserved vegetables from a previous chicken soup, bay leaf, chicken broth, and the reserved packets from the Manischewitz mixes (mixed with a little water).
- Add salt and pepper.
- Continue to cook for another half hour; stirring often.
- You can add water to the soup if it gets too thick. Mine was perfect.
- Remove bay leaf and discard.
- Serve warm or if freezing, let the soup rest, off the burner, and once it cools to a room temperature, you can put it into quart containers to freeze.
Nutrition Facts : Calories 165.4, Fat 1.5, SaturatedFat 0.3, Cholesterol 0.1, Sodium 743.9, Carbohydrate 32.7, Fiber 1, Sugar 1.8, Protein 11.2
PEA SOUP
Make and share this Pea Soup recipe from Food.com.
Provided by silky
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 2-quart saucepan, melt butter and saute carrot and scallions.
- Add flour and cook, stirring, until foamy.
- Add the evaporated milk and the broth and bring to a boil, stirring occasionally.
- Add peas, reduce heat, and simmer until carrots are tender, about 6-8 minutes.
- Whirl the soup in a blender, a portion at a time, until smooth.
- Return puree to the pan, stir in the sherry to taste, and heat through.
- Serve hot or cold, float a lemon slice on each bowl of soup and sprinkle some parsley over.
Nutrition Facts : Calories 195.1, Fat 3.6, SaturatedFat 2, Cholesterol 11.3, Sodium 238.3, Carbohydrate 25.6, Fiber 4.6, Sugar 15.9, Protein 12.2
SPLIT PEA SOUP (((BEST PEA SOUP EVER)))
This recipe was developed by my partner, Dean Ramsey and everyone just raves about it, because it's the BEST PEA SOUP you have ever tasted!
Provided by Alan Leonetti
Categories < 4 Hours
Time 3h30m
Yield 8-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 442.8, Fat 1.4, SaturatedFat 0.2, Sodium 31.7, Carbohydrate 81.3, Fiber 30.9, Sugar 11, Protein 29.3
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