GREEK SPILT PEA SOUP WITH LEMON
A recipe from A Week in a Day, episode Souper Charged. I haven't tried this yet, posting here for safekeeping, it looked so good!
Provided by Sharon123
Categories Vegetable
Time 40m
Yield 4-6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the soup: Heat the olive oil in a soup pot over medium heat. Add the onions and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until just tender, 20 minutes. Remove half the soup and puree with the mint and parsley until smooth(or chunky) in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the salt and pepper. Cool and store for a make-ahead meal.
- For the flatbread: Arrange the flatbread on a wire rack over a baking sheet, spray with the olive oil on both sides and season with salt and oregano. Roast in the oven to toasted and crisp. Store at room temperature in an airtight container.
- Reheat the soup over medium heat. Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of olive oil and flatbread chips.
Nutrition Facts : Calories 420.6, Fat 8.1, SaturatedFat 1.1, Sodium 21.9, Carbohydrate 65.3, Fiber 26.6, Sugar 9.5, Protein 25.2
YELLOW SPLIT PEA SOUP WITH LEMON
This is another yellow split pea soup that I found on the internet. I haven't tried it yet, but I'm posting it for ZWT2. If someone converts this to a crock pot recipe, please let me know how you did it!
Provided by dicentra
Categories Lentil
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Bring the peas, water, and bay leaf to a boil, then simmer until the peas are completely soft, about 45 minutes.
- Remove bay leaf, press peas through a sieve and return the puree to the soup pot.
- Melt butter and olive oil in a skillet over medium heat.
- Add onions and cook until soft. Add carrot, celery, garlic, salt, and ground cumin, and cook 10 minutes.
- Add the vegetables to the pea puree and simmer until they are soft. (Rinse out the skillet with a small amount of water, then add the water to the soup.) Add lemon peel and juice to taste.
- Check for salt and cumin and add more of each if desired.
- Finish with black pepper to taste and serve sprinkled with paprika and garnished with fresh herbs.
Nutrition Facts : Calories 295.5, Fat 7, SaturatedFat 2.9, Cholesterol 10.2, Sodium 255.1, Carbohydrate 43.9, Fiber 17.5, Sugar 6.9, Protein 16.7
GREEK SPLIT PEA SOUP
Steps:
- In 5-quart Dutch oven or stockpot, heat split peas, onions, celery and water to boiling. Reduce heat to low; cover and simmer 1 hour to 1 hour 10 minutes or until peas are tender.
- Puree pea mixture with immersion blender. (Or pour about 3 cups mixture into blender. Cover; blend until smooth. Pour into heatproof pitcher or bowl. Repeat with remaining mixture; return to Dutch oven.)
- Stir in bell peppers, pasta, parsley, oregano, salt and pepper. Cook over medium heat about 15 minutes, stirring frequently so pasta does not stick to pan, or until pasta is tender. Top individual servings with cheese and olives.
Nutrition Facts : Calories 260, Carbohydrate 41 g, Cholesterol 10 mg, Fiber 17 g, Protein 14 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 5 g, TransFat 0 g
PEA, LEMON, AND EGG-DROP SOUP
A lighter take on Greek avgolemono, this soup features not only peas but their tendrils. Instead of being used to thicken the broth, the eggs are swirled in to form strands.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- Shell peas (you should have 1 1/2 cups), reserving pods. Combine pods and stock in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 30 minutes. Strain out pods, reserving stock.
- Return 4 cups stock to pot, and bring to a boil. Add 1 teaspoon salt and the peas. Reduce heat, and vigorously simmer until peas are tender and bright green, 3 to 4 minutes.
- Add eggs in a slow, steady stream, swirling liquid gently with a fork to create strands. Stir in lemon zest and juice to taste, then pea tendrils. Cook just until tendrils are wilted, about 30 seconds. Season with salt and pepper. Serve immediately.
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