Mormon Split Pea Soup Recipes

MORMON SPLIT PEA SOUP

Steps:

• Rinse split peas.
• In a large kettle or dutch oven, combine split peas, cold water, onion, celery, 2 teaspoons salt, marjoram and 1/4 teaspoon black pepper.
• Bring to boiling, cover and simmer until peas are tender (about 1 hour).
• Do not drain.
• Meanwhile, combine ground pork, sage, 3/4 teaspoon salt and 1/8 teaspoon black pepper (mix thoroughly).
• Shape mixture into 24 1-inch balls.
• Drop meatballs and potatoes into soup mixture and return soup to boiling.
• Cover and simmer 20 minutes longer (until potatoes are tender.
• Adjust seasoning to taste.

GREEK SPLIT PEA SOUP WITH LEMON

Steps:

• Preheat the oven to 350 degrees F.
• For the soup: Heat the EVOO 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 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 EVOO and flatbread chips.

WINTERTIME FRENCH STYLE SPLIT PEA SOUP

Steps:

• Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes.
• Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes.

MOROCCAN STYLE SPLIT PEA SOUP

Steps:

• Combine peas and water in a large pot, bring to a boil, reduce heat and simmer 30 minutes.
• Add remaining ingredients and simmer 2-3 hours or until peas are soft and the soup thickens.