Yellow Pea Soup Recipes

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:

• 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.

Steps:

• Place peas in a soup pot, cover with the cold water and soak overnight. Next morning add the chopped vegetables, ham bone and bay leaf. Bring to a boil, then lower heat, cover and simmer gently for 3 to 4 hours. Stir mixture occasionally and add a little boiling water to keep soup at the right consistency. Remove the ham bone and add seasonings. Amount of salt will depend on the saltiness of ham bone.
• Note: If soup is served at once, it will need no binding. If to be chilled and set aside for later, add 2 tablespoons each, well creamed butter and flour, smoothed together and stirred into the simmering soup 10 to 15 minutes before removing from heat.

Steps:

• Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, carrots, celery and turmeric and cook until the vegetables are tender, about 5 minutes. Add the peas, vegetable broth, thyme and 1/2 teaspoon each salt and pepper.
• Bring to a boil; cover, reduce the heat to low and simmer until the peas are tender and the soup is thickened, 40 to 45 minutes. Stir in 1 to 2 cups water at the end of cooking if the soup is too thick.
• Meanwhile, stir together the sour cream, paprika and 1/4 teaspoon each salt and pepper. Spoon the soup into serving bowls and top with the sour cream. Garnish with thyme, if desired.

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:

• Drain the peas and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the remaining ingredients except the dill. Cover and cook on low for 6-8 hrs, or until everything has softened. Remove and discard the thyme.
• Stir, adjusting the soup with 250-300ml boiled water as needed. Season to taste. Sprinkle over the dill and serve with rye bread, mustard and pickle, if you like.

Steps:

• Wash and drain peas.
• Cover with cold water and soak overnight or according to package directions.
• Drain and place in large kettle with 3 quarts water.
• Slowly bring to a boil.
• Cook, covered, over medium heat for 1 hour.
• Skim off pea skins as they float to the top.
• Add bacon or salt pork.
• Cover soup and simmer over lowest possible heat for about 2 hours, stirring occasionally.
• the peas should be of pureed consistency.
• Add celeriac or celery, leeks, carrots, potatoes, onions, thyme and Canadian bacon to soup during last 45 minutes of cooking time.
• Stir soup occasionally and check for desired consistency; if necessary, add a little hot water.
• When ready to serve, remove bacon or salt pork and Canadian bacon to heated platter and slice.
• Serve soup and sliced meats separately.
• The meats may also be served cold, if desired.

Steps:

• Cook the peas and the celery in the chicken stock for 45 minutes.
• Once the peas are tender, puree.
• Add the seasonings, lemon juice and flour to the melted margarine, adding small amounts of the soup to thin (if necessary).
• If you find the soup too thick add the optional water.
• Add the margarine mixture to the soup and simmer 15 minutes before you serve.

Steps:

• Finely chop the carrots and onion.
• Place all ingredients in the pressure cooker. Bring to pressure, then reduce heat and cook for 20 minutes. Reduce pressure naturally.
• Soup often tastes better if left for an hour then reheated. I usually serve up two portions to eat while the rest of the soup cools, and then fill ziplock bags with 1 pint portions for freezing.

Steps:

• Rinse the peas under cold water very well. Pick out any discoloured peas and discard.
• Fill a large pot with water and chicken broth.
• Add in the ham bone or salt pork and half of the onions; bring to a boil (skim off any froth or scume that gathers on top) simmer partially covered until the peas are tender but not falling apart (about 1 - 1-1/2 hours).
• Cook the leeks and the remaining onions in butter in a large skillet over medium heat, stirring until softened (about 10 minutes).
• Add to the soup with the chives, salt and pepper; continue to simmer (partially covered) until the peas are falling apart and the soup is thickened (about 1 - 1-1/2 hours).
• Remove the ham bone, then shred any meat on the bone and return the meat to the pot.
• Ladle hot soup into bowls and drizzle a small amount of whipping cream on top of the soup if desired.

Steps:

• First, soak 1-pound whole or split peas in cold water overnight.
• The peas will swell so make sure to more than cover them with water.
• Rinse, drain, and pick over the peas before adding to soup pot along with ham bone with enough water to more than cover them.
• Add the remaining ingredients.
• Simmer covered for about 45 minutes on low to medium heat.
• Check soup about every 15 minutes to make certain that it has enough water and also to stir to prevent burning.
• Remove ham bone from pot.
• Cut off the bone whatever meat still clings to it and add those pieces to the soup.
• Serve.

Steps:

• In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.