Yellow Pea And Bacon Soup Recipes

Steps:

• Soak the peas overnight in water to cover by 2".
• Next day fry bacon in a soup pot until fat begins to melt, 1-2 minutes; add the onions and saute over medium heat until lightly browned, about 10 minutes.
• Add the drained peas and water and bring to a boil; cover, reduce the heat and simmer, stirring frequently, for 45 minutes.
• In a blender, puree 1 cup of the soup and add it back to the soup pot with the salt; simmer another 5 minutes; add more water if soup is too thick; serve with a garnish of finely snipped sage.

Steps:

• Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.

Steps:

• In a large skillet fry the bacon until fully cooked but not crisp.
• Remove bacon and fat from skillet, then return 1/4 cup of the fat to the pan.
• Stirring constantly, add the flour and brown in fat to a deep golden brown.
• Add the water carefully as it will splatter some (I find it splatters less if I dump all the water in quickly) and stir well. Then add the milk and bring to a rolling boil stirring frequently.
• Add the lettuce and cut up bacon to the browned fat and flour mixture.
• Bring back to a rolling boil, stirring contantly.
• Add eggs to mixture making sure to stir it thoughout the soup.
• Reduce heat to low and continue to cook for about 1/2 hour (until lettuce is cooked down).

Steps:

• Heat oil in a saucepan over medium high heat and add onion and garlic and cook stirring for about 3 minutes till onion is soft.
• Add peas and stir to coat.
• Add stock and cold water and bring to the boil.
• Reduce heat to low and simmer partially covered for 25 to 45 minutes or until peas are tender (see note above).
• Remove from heat and process half the soup in a blender or use a stick blender till smooth or do what I did and put the stick blender straight into the pot and process to your liking.
• Return to pot or if you just used the stick blender, stir in lemon juice and cook for 3 minutes or until heated through.
• While soup was cooking in the first 25 minutes, heat a frying pan over medium high heat and add bacon and cook till crisp or use recipe #208501 .
• Transfer to a plate lined with paper towel and drain.
• Crumble into pieces.
• Ladle soup into bowls and top with crumbled bacon and paprika and serve with a roll.

Steps:

• Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
• Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
• Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.

Steps:

• Put your meat onto boil. Cover it halfway with water. Leave to cook for one hour. Keep checking to make sure the water is not getting too low.
• At the end of 1 hour change the water. (it can get too salty so this is important)
• Leave the meat for another hour, it must be soft when ready. If still not soft, give it a bit longer. Check the water levels. Taste the water. If still very salty change it again or dilute it.
• While the meat is cooking, chop the carrots and onions into chunks, not too fine.
• When the meat is ready (after 2 hours) remove it from the pan. Add all the other ingredients to the cooking water. Add a bit of pepper but no salt (taste later and see if it needs salt). Bring to the boil and let this simmer for at least half an hour. Meanwhile chop up your meat and return it to the pan. Keep an eye on this, when it is nearly ready in may start to stick so keep stirring now and again. When it is ready, it will be a lovely orange/yellow colour, and should be thick. This is a meal in itself. Very filling, nice with some home made bread.

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.

Steps:

• In a 5-quart Dutch Oven cook bacon crisp. Remove bacon and chop into bits. Reserve 2-tablespoons bacon grease.
• Add bay leaves, onion, carrot and Serrano pepper. Saute 3-4 minutes or until vegetables are tender.
• Add garlic, fresh herbs, salt, celery salt, pepper, Linguica Smoked Sausage and sauté 1-2 minutes.
• Add Portuguese Wine (Vinho Verde) and reduce by one-half.
• Add ham stock, yellow split peas and bacon bits. Bring soup to a full boil and reduce to a simmer for 1-hour or until peas are done.
• The last 5-mimutes add chopped cilantro, chives and stir in crème fraiche.
• Remove the soup from stove and discard bay leaves. Puree with a hand blender or a food processor. Season soup with sea salt and white pepper to taste.
• Garnish soup with fresh chopped chives.

Steps:

• Melt butter in a large pot, add leek and bacon, cook stirring until soft. Add cauliflower, cook, stirring 2 minutes.
• Stir in water and crunbled stock cubes. Simmer covered about 15 minutes or until soft.
• Blend cauliflower until smooth using either a stick mixer or a food processor.
• Return to pan, stir in cream.
• Heat extra butter in a pan, add extra bacon, cook, stirring until crisp, drain on paper.
• Serve soup in bowls sprinkled with extra bacon and chopped parsley.

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients.
• Cover and cook on low heat setting 8 to 10 hours or until peas and vegetables are tender.
• Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups soup. Stir all blended soup into soup in slow cooker.