Split Pea Soup With Spinach And Barley Recipes

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.

Steps:

• Heat oil in a large pot over medium. Add leeks, carrots, and celery; cook, stirring, until tender, 6 to 8 minutes. Add broth and peas; bring to a boil, then reduce to a simmer and cook, partially covered, until peas are creamy, 50 to 55 minutes. Stir in spinach; cook until just wilted, about 5 minutes. Let cool slightly.
• Working in batches, puree soup in a blender until smooth. Return to pot; season with salt and pepper. (If too thick, add water, 1 tablespoon at a time.) Ladle soup into bowls, drizzle with yogurt and oil, top with barley, and serve.

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

Steps:

• Place broth, split peas, onion, carrot, celery and garlic into a 3-quart pot.
• Bring to a boil over medium-high heat.
• Reduce heat and simmer, uncovered, for 1 hour.
• Mix soup, a small amount at a time, in a food processor or blender.
• Return pureed soup to pot and add barley.
• Bring to a boil, reduce heat, and simmer 30 to 40 minutes or until barley is tender.
• Season with salt and white pepper.

Steps:

• In a medium bowl or liquid measure, combine the water, bouillon cubes and spices and whisk to combine (it's ok if the bouillon cubes don't completely dissolve).
• In a medium round slow cooker (about 4-quart), layer peas, barley, ham, carrots, onion and celery. Do not mix.
• Pour in the water/spices mixture and add the bay leaf to the slow cooker.
• DON'T STIR!
• Cover the slow cooker and cook on high for four hours or on low eight hours, until the peas reach the desired creamy, soft texture.
• Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Serve immediately.
• Note: Upon sitting and/or refrigerating, this soup thickens considerably. Simply add water or chicken broth to thin the soup to the desired consistency before re-serving.

Steps:

• In a large pot, heat 1/4 cup oil over medium. Add the leeks and celery, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.
• Stir in the vermouth and garlic, and cook until the liquid evaporates, about 3 minutes. Add the chicken stock and bring to a boil over high.
• Once it comes to a boil, add the frozen peas and cook, stirring occasionally, just until tender, about 3 minutes. Remove from heat, then stir in the spinach until wilted. Stir in the parsley.
• Working in batches, transfer to a high-power blender and purée until creamy. (A food processor or immersion blender would work as well, though may take a little longer.) Return to the pot and season to taste with salt and pepper. (Makes about 12 cups.)
• Divide among bowls. Add pasta, if using, then top with a dollop of crème fraiche. Drizzle generously - nay, recklessly! - with olive oil. Sprinkle with a pile of herbs; grate fresh lemon zest on top; and serve immediately.

Steps:

• Pick over the split peas. Rinse, drain and place them in a saucepan. Cover with water to the depth of one inch, bring to a boil and cook for two minutes. Remove from heat and set aside to soften for one hour.
• Melt butter or oil in a large, heavy kettle. Add onion, celery and carrot and saute over medium heat until soft and just barely beginning to color. Drain and rinse the peas and add them. Add 10 cups of water and the bay leaves.
• Bring to a boil, lower heat to a simmer and cook for one hour. Add the barley and continue cooking one hour longer.
• Stir the soup, add lemon juice and dill. Season to taste with salt (don't be surprised if you need quite a bit) and pepper. Serve topped with a dollop of sour cream or yogurt if you wish.

Steps:

• Combine the first 7 ingredients. Transfer to airtight containers, or divide equally among 13 plastic bags. Store in a cool, dry place for up to 1 year.Yield: 13 batches (13 cups total). , To prepare soup: In a large saucepan, combine 1 cup soup mix with broth, pepper and, if desired, cubed chicken. Bring to a boil. Reduce heat; simmer, covered, until peas and lentils are tender, 1 to 1-1/4 hours.