Parkers Split Pea Soup Ina Garten Recipes

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PARKER'S SPLIT PEA SOUP (INA GARTEN)



Parker's Split Pea Soup (Ina Garten) image

I must confess, I used a ham bone from last week's ham and threw in some ham. Good stuff. Nice and hearty. Recipe courtesy of www.foodnetwork.com.

Provided by AmyZoe

Categories     Low Cholesterol

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup chopped yellow onion
2 garlic cloves, minced
1/8 cup olive oil
1/2 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 cups medium diced carrots (3 to 4 carrots)
1 cup medium diced red boiling potato, unpeeled (3 small)
1 lb dried split green peas
8 cups chicken stock or 8 cups water

Steps:

  • In a 4 quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.
  • Add the carrots, potatoes, half pound split peas, and chicken stock.
  • Bring to a boil, then simmer uncovered for 40 minutes.
  • Skim off the foam while cooking.
  • Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft.
  • Stir frequently to keep the solids from burning on the bottom. Taste for salt or pepper. Serve hot.

Nutrition Facts : Calories 466.5, Fat 9.4, SaturatedFat 1.8, Cholesterol 9.6, Sodium 1082.2, Carbohydrate 69.4, Fiber 21.6, Sugar 14.5, Protein 27.9

PARKER'S SPLIT PEA SOUP



Parker's Split Pea Soup image

Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker's Split Pea Soup by Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     appetizer

Time 1h40m

Yield 5 to 6 servings

Number Of Ingredients 10

1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water

Steps:

  • In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

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  • In a 5-quart Dutch oven on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, ½ pound of split peas, and chorizo and cook, stirring occasionally, for 3-4 minutes. Pour in the chicken stock and scrape up the bits on the bottom of the pot.
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