Sprouted Pea Soup Recipes
GREEN PEA SOUP WITH TARRAGON AND PEA SPROUTS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Blender Microwave Appetizer Sauté Low Fat Vegetarian Quick & Easy Yogurt Low Cal High Fiber Dinner Lunch Pea Healthy Low Cholesterol Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Place 1 cup peas in microwave-safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Cool slightly. Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper.
- Cook reserved 1 cup peas in microwave until warm, about 1 minute.
- Ladle soup into 6 bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.
- *Available at natural foods stores and Asian markets.
GRANDMA'S PEA SOUP
My grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. -Carole Talcott, Dahinda, Illinois
Provided by Taste of Home
Time 3h
Yield 16 servings (4 quarts).
Number Of Ingredients 18
Steps:
- Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.
Nutrition Facts : Calories 155 calories, Fat 2g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 171mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.
HEARTY SPLIT PEA SOUP
For a different spin on traditional pea soup, try this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. -Barbara Link, Alta Loma, California
Provided by Taste of Home
Time 1h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.
Nutrition Facts : Calories 199 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 352mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
SPLIT PEA SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
SPROUTED PEA SOUP
This is one of those "invented by error" recipes, and basically a Spring mistake. When I found there were still peas left on the plants when I was pulling them up in the late Spring, I saved them. You know the kind... we call them "square peas". There were just too many to throw away. I put them in the refrigerator, intending to deal with them later. They sprouted. I rinsed them and put them in a jar... rinsed them again... and they actually looked inticing, or maybe interesting. We eat a lot of chicken, so I frequently make chicken stock, and had some on hand. (We also grow shallots, onions, and garlic.) I do try to keep up with the peas, so this is not a frequent soup. Amounts are up to the discretion of the cook.
Provided by Sweetiebarbara
Categories Beans
Time 3h15m
Yield 2 quarts, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Rinse peas.
- Simmer chicken stock and add peas.
- Saute shallots, onions, and garlic in butter, reserving half of shallots (sauted) for garnish.
- Simmer, covered, gently 3 hours.
- Add milk.
- Salt and pepper to taste.
- Add remaining shallots.
- Garnish with toasted baggett rounds, sour cream, or a teaspoon of very dry sherry.
Nutrition Facts : Calories 240.5, Fat 6, SaturatedFat 2.3, Cholesterol 14.7, Sodium 476.6, Carbohydrate 32.4, Fiber 6.1, Sugar 12.2, Protein 14.4
SPRING PEA SOUP
Truly a soup for the pea lover, this recipe originated with an idea in an old cookbook about eating better to live longer. Sauteed potatoes add body to an easy soup with good texture and superb pea flavor. -Denise Patterson, Bainbridge, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes. Add peas; cook until peas are tender, 5-8 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives and, if desired, microgreens.
Nutrition Facts : Calories 133 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 1012mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
CANADIAN YELLOW SPLIT PEA SOUP WITH HAM
Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade.
Provided by channyharte
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 3h50m
Yield 12
Number Of Ingredients 10
Steps:
- Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
- Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 31.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 11.8 g, Sodium 995.1 mg, Sugar 3.1 g
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