Green Pea And Potato Soup Recipes

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SPLIT PEA AND POTATO SOUP



Split Pea and Potato Soup image

Tender chunks of potato make thick pea soup even heartier. This make-ahead meal is guaranteed to warm kids up on cold winter days either for lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 3 3/4 Quarts

Number Of Ingredients 9

3 tablespoons unsalted butter
1 large onion, finely chopped
4 medium carrots (1 pound), cut into 1/2-inch rounds
2 stalks celery, cut crosswise into 1/4-inch pieces
1 pound green split peas, rinsed and picked through
2 quarts chicken stock
1 bay leaf
Salt and freshly ground pepper
2 pounds Yukon gold potatoes, cut into 1/2-inch pieces

Steps:

  • Melt butter in a 6-quart pot over medium heat. Add onion, carrots, and celery; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in split peas, chicken stock, and bay leaf; season with salt and pepper. Bring mixture to a boil. Reduce heat to low; cover, and simmer, stirring occasionally, 30 minutes.
  • Add potatoes, and simmer until they are tender, about 30 minutes. Discard bay leaf, and season with salt and pepper. Serve immediately.

GREEN SPLIT PEA & POTATO SOUP (ERBSENSUPPE)



Green Split Pea & Potato Soup (Erbsensuppe) image

My mum taught me how to make this soup. It's one of my favourites when the days start to become shorter and colder. If you live in Germany, try to cook some 'Mettendchen' with the potatoes, it gives the soup a beautiful flavour, if you can't find Mettendchen try using kielbasa or a ham bone. You can also cook a ham bone in it for extra flavour.

Provided by -Sylvie-

Categories     Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups split peas, well rinsed and drained
2 1/2 cups potatoes, peeled and cubed
1 medium leek, thinly sliced
2 slices smoked streaky bacon, chopped finely
5 cups water
4 cups vegetable stock
salt, to taste
4 frankfurters (optional)

Steps:

  • In a large pan bring the split peas and water to a boil, then simmer until peas are tender, approximately 35-45 minutes (Don't add any salt at this stage or your peas will take a lot longer to cook).
  • If any foam develops on the top skim it off regularly.
  • In a skillet fry the bacon until brown.
  • Transfer the bacon to a large separate pan (to make sure you get all the flavour and all the brown bits, you can pour a little stock into the skillet bring it to the boil and scrape the bottom of your skillet), add the stock, potatoes and leek, bring to the boil and simmer for about 15-20 minutes.
  • I like my stock to be quite strong, but you can always add another stock cube/concentrated stock at the end for more flavour, you can also add some smoked sausages or smoked ham to add extra flavour.
  • When your peas are cooked, add them and all the liquid (again skimming any foam there might be of the top) to the other pan.
  • Season with salt to taste.
  • The soup can be served straight away (with or without adding frankfurters) or be kept warm on a low heat for a couple of hours, the longer you leave it the better the flavour, and it'll be even better the next day.
  • If you prefer your soup to be smooth use a blender until you reach your preferred consistency. I usually use a potato masher to break up some of the potatoes and peas, but not making it too smooth.
  • If you have leftovers and find the soup has thickened too much the next day add some more vegetable stock.

Nutrition Facts : Calories 443.3, Fat 3, SaturatedFat 0.7, Cholesterol 4.4, Sodium 123.2, Carbohydrate 79, Fiber 27.6, Sugar 9.5, Protein 27.9

GREEN PEA AND POTATO SOUP



Green Pea and Potato Soup image

I saw this soup on a cooking show a long time ago and I have fiddled with the ingredients until I got a flavour I liked. If you like a thicker soup, use a cup less of water.

Provided by Chrissyo

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups frozen peas
3 medium potatoes, peeled and chopped into quarters
3 cups chicken stock
2 cups water
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, crushed
1/4 cup grated parmesan cheese
salt and pepper

Steps:

  • Heat oil in a large saucepan, add onion and garlic, cook, stirring until the onion is soft.
  • Pour the chicken stock into the saucepan with the onion and garlic and bring to the boil.
  • Add the potatoes, boil uncovered for 5 minutes.
  • Stir in the peas, bring to the boil and cook for a further 5 minutes or until the chopped potatoes are tender.
  • Blend potato and pea mixture in batches until smooth.
  • Serve soup with sprinkled with parmesan cheese.

Nutrition Facts : Calories 308.5, Fat 7.8, SaturatedFat 2.2, Cholesterol 10.9, Sodium 446.3, Carbohydrate 46.4, Fiber 6.8, Sugar 8.8, Protein 14.1

GREEN PEA SOUP



Green Pea Soup image

Provided by Ellie Krieger

Time 25m

Yield 4 (1 1/4 cup) servings

Number Of Ingredients 8

1 teaspoon olive oil
1 large onion, sliced (about 1 1/2 cups)
2 1/2 cups low-sodium chicken broth
3/4 teaspoon dried tarragon
1/2 teaspoon salt
Freshly ground black pepper
1 (10-oz) bag frozen peas
4 teaspoons plain nonfat yogurt, optional

Steps:

  • In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.
  • In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.

SIMPLE HEALTHY GREEN PEA SOUP



Simple Healthy Green Pea Soup image

Recovering from surgery and a bad case of strep throat, I threw this together to aid my body through recovery. Eating this soup is a great way to pack in the nutrients. Light, clean, filling, and full of flavor. My kids love it. I just add a little milk to cool it down so they can eat it right away.

Provided by Zebraf301

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 35m

Yield 6

Number Of Ingredients 8

2 teaspoons butter
1 onion, chopped
2 cloves garlic, chopped, or more to taste
2 (16 ounce) packages frozen peas
½ teaspoon dried dill, or to taste
1 (900 ml) carton chicken broth, or as needed
⅓ cup milk
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium-high heat. Saute onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and saute until fragrant, about 1 minute.
  • Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
  • Puree soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt and pepper.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 23.9 g, Cholesterol 8.3 mg, Fat 2.6 g, Fiber 6.6 g, Protein 9.2 g, SaturatedFat 1.1 g, Sodium 878.9 mg, Sugar 10.2 g

CREAMED PEAS AND NEW POTATOES



Creamed Peas and New Potatoes image

Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it's very tasty.

Provided by Berta Rowland

Categories     Side Dish     Vegetables     Green Peas

Time 40m

Yield 4

Number Of Ingredients 6

1 pound baby red potatoes, quartered
1 cup shelled English peas
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper to taste
1 cup milk

Steps:

  • Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
  • In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
  • Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 30.5 g, Cholesterol 12.5 mg, Fat 4.3 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 2.6 g, Sodium 50.7 mg, Sugar 6 g

MINTY PEA & POTATO SOUP



Minty pea & potato soup image

This vibrant soup is fresh-tasting and substantial enough to have for dinner

Provided by Good Food team

Categories     Dinner, Soup

Time 30m

Number Of Ingredients 6

2 tsp vegetable oil
1 onion , chopped
800g potato , peeled and cut into small chunks
1l vegetable stock
350g frozen pea
handful mint , chopped

Steps:

  • Heat the oil in a large saucepan, then fry the onion for 5 mins until softened. Add the potatoes and stock, then bring to the boil. Cover and simmer for 10-15 mins until tender, adding the peas 2 mins before the end of the cooking time.
  • Use a slotted spoon to remove a quarter of the vegetables from the pan and set aside. Blend the remaining vegetables and stock in a food processor or using a hand blender until smooth, then stir through the reserved veg, chopped mint and some seasoning. Serve with bread on the side.

Nutrition Facts : Calories 249 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Protein 11 grams protein, Sodium 0.36 milligram of sodium

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