GRANDMA'S PEA SOUP
My grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. -Carole Talcott, Dahinda, Illinois
Provided by Taste of Home
Time 3h
Yield 16 servings (4 quarts).
Number Of Ingredients 18
Steps:
- Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.
Nutrition Facts : Calories 155 calories, Fat 2g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 171mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.
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 mint, 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.
HELEN GOUGEON'S PEA SOUP
Make and share this Helen Gougeon's Pea Soup recipe from Food.com.
Provided by Strawberry Girl
Categories Pork
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the peas, removing any that are wrinkled. Soak overnight in water to cover. Drain.
- In a large pot, melt the butter. Saute the onion until softened slightly, about 2 minutes.
- Add the peas, salt, salt pork, water and savoryBring to the boil, cover and simmer for 1 1/2 hours, or until the salt pork is tender.
- Remove the pork. (Chop up the salt pork and put it back into the soup, or slice it thickly and serve it as a main course with warm bread and pickles.)
- Continue to cook the soup, covered, until the peas are tender, about 30 minutes longer.
- Remove 2 cups (500 mL) peas from the soup and press though a sieve or puree. Stir back into the soup. (This gives a richer, less watery texture.)
- Taste for seasoning, adding salt and pepper as needed.
Nutrition Facts : Calories 593.6, Fat 62.9, SaturatedFat 23.5, Cholesterol 70.2, Sodium 2272.4, Carbohydrate 2.5, Fiber 0.5, Sugar 1.1, Protein 4.1
PEA SOUP WITH LEMON MASCARPONE
Provided by Valerie Bertinelli
Time 30m
Yield 4 servings (about 5 cups of soup)
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a medium saucepan over medium heat until the butter melts. Add the garlic, onions, crushed red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the onions are slightly softened but not golden, about 4 minutes. Add the chicken broth and 1 cup water and bring to a boil over high heat. Reduce the heat to keep the soup at a low simmer and simmer, partially covered, until the onions are tender, about 7 minutes. Add the peas and parsley and cook until the peas are just thawed and tender, about 3 minutes (the soup may not return to a boil). Transfer to a blender and blend until very smooth (be careful when blending hot liquids). Season with salt and pepper to taste.
- Stir the mascarpone with the lemon zest and juice, 1 tablespoon water and a pinch of salt in a small bowl.
- Serve the soup warm, with a dollop of lemon mascarpone and a little bit of chopped parsley.
FRESH PEA SOUP
This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use. Croutons make an excellent garnish!
Provided by Lizz C.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 17m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
- Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 10.3 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 202.5 mg, Sugar 0.8 g
BEST EVER SPLIT PEA
Really sticks to your ribs, really tasty, high fiber. Can be made vegan by substituting vegetable broth for chicken broth. Very easy.
Provided by DOGLOVER
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 2h50m
Yield 8
Number Of Ingredients 10
Steps:
- In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.
Nutrition Facts : Calories 133 calories, Carbohydrate 18.4 g, Fat 2.1 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 723.4 mg, Sugar 5 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.
More about "helen gougeons pea soup recipes"
OLD-FASHIONED PEA SOUP | RICARDO
From ricardocuisine.com
5/5 (134)Category AppetizersServings 8Total Time 2 hrs 15 mins
HOW TO MAKE PEA SOUP NEWFOUNDLAND STYLE! - BEAUTY …
From beautyandthebay.ca
HOW TO MAKE SWEET PEA SOUP WITH COCONUT AND GINGER - YOUTUBE
From youtube.com
HOME - HELEN’S RECIPES OFFICIAL WEBSITE
From helenrecipes.com
SPRING PEA SOUP, GARLIC CROUTONS, LEMONGRASS CREAM - FOOD52
From food52.com
EASY PEASY GREEN PEA SOUP - CANADA.CA
From canada.ca
GOUGEONS HELENS RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
BAREFOOT CONTESSA'S 5-STAR SPLIT PEA SOUP - YOUTUBE
From youtube.com
HELEN GOUGEON’S PEA SOUP - LUNCHLEE
From lunchlee.com
QUéBéCOIS-STYLE PEA SOUP | CANADIAN LIVING
From canadianliving.com
HELEN GOUGEON’S PEA SOUP - CHAMPSDIET.COM
PEA SOUP RECIPE (EASY, 6 INGREDIENTS!) - WHOLESOME YUM
From wholesomeyum.com
BEST PEA GREEN SOUP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
GUNGO PEAS SOUP (PIGEON PEA SOUP) - TASTE THE ISLANDS
From tastetheislandstv.com
CLASSIC PEA SOUP WITH HAM | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love