Chicken Stock For Fresh Pea Soup Recipes

MY BEST RECIPE FOR SPLIT PEA SOUP WITH CHICKEN

Steps:

• In a large soup pot, add all chicken parts, carrot, parsnip, onion, celery, and water. Heat just to a boil and simmer gently, barely bubbling, for 1 hour. Occasionally skim the schmutz off the top.
• Once the broth is done, strain the stock through cheesecloth into a large pot and set aside. Separate chicken from vegetables and set chicken aside to cool. Discard veggies and wash pot so you can use it to make the soup. Once chicken has cooled, shred and reserve meat. Discard bones.
• In a large soup pot, fry bacon over medium heat until crispy. Using a slotted spoon, remove bacon from pan, leaving the fat in the pot. Place fried bacon in a bowl, cover, and place in the refrigerator until the soup is done.
• Add butter to bacon fat, stirring until melted. Add onion and cook just until the onion begin to brown, about 7 minutes. Add remaining vegetables and cook, stirring occasionally, for 5 minutes. Add chicken stock, split peas, and shredded chicken, stirring well.
• Bring to a boil and reduce heat to low, simmering the soup uncovered for 2 to 3 hours, until the peas are soft and the soup is nice and thick. Occasionally scrape the bottom of the pot with a wooden spoon to prevent burning.
• Once the soup is done, stir in honey and salt.
• Serve hot, topped with a sprinkling of fried bacon and a spoonful of crème fraîche.

BAREFOOT CONTESSA'S 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 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.

CHICKEN SPLIT PEA SOUP

Steps:

• Heat olive oil in a 6-quart stockpot over medium/high heat. When hot, add chicken and cook until lightly golden, about 8-10 minutes.
• Add celery, carrots, onion, rosemary, salt, and pepper. Cook for additional 5 minutes or until onions begin to soften.
• Add split peas, bay leaf and chicken stock. Bring to a boil. Reduce heat to low/medium and simmer, partially covered for 20 minutes or until peas are semi soft. You want them soft around the edges but hard in the middle. Taste soup for salt before adding the potatoes.
• Add potatoes and continue to simmer until potatoes are knife tender and peas are soft, about 8-10 minutes. Stir in pressed garlic and chopped dill.

POTAGE DAME EDMEE (FRESH GREEN PEA AND CHICKEN SOUP)

Steps:

• In a large saucepan put 4 cups of fresh peas, 6 tablespoons of butter, 1 finely minced onion, a tender head of garden lettuce cut into julienne strips, about 15 leaves of fresh spinach, 4 sprigs parsley, a few sprigs of chervil if you have it, 2 teaspoons of sugar, 1/2 teaspoon salt, and 1 3/4 cups water. Cover the saucepan, bring the soup to a boil, and cook it over a moderate fire until the peas are tender. Meanwhile, boil 1 cup of fresh peas, in a separate pan, to add to the soup later.
• Pass the soup through a strainer, or a vegetable mill, pressing the vegetables through with the liquid. Return the soup to the saucepan, add 3 cups of chicken stock, stir well, and simmer over a low fire for about 15 minutes. Then add the extra cup of peas, drained, and 1/4 cup cooked white meat of chicken, cut into very fine julienne strips.
• Mix 3 egg yolks with 1 1/2 cups of light cream and add this gradually to the soup, stirring constantly. Continue cooking until the soup thickens to a creamy consistency, but do not let it boil.