Pea Green Soup Recipes

GRANDMA'S PEA SOUP

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.

GREEN SPLIT PEA SOUP

Steps:

• Heat olive oil in a medium stockpot over medium-high heat. Add onions and cook until they soften. Add the bay leaves, carrot, split peas, and water. Bring to a boil, then reduce to a simmer. Simmer for 25 minutes, or until the split peas have softened but still have a bite. Season with salt to taste. Add more water if the soup is too thick.
• Puree the soup, reserving about ¼ of the soup for a chunkier consistency. Heat through, taste for salt.
• Stir in lemon juice, if using, and a few grinds of black pepper. Serve.

HAM BONE AND GREEN SPLIT PEA SOUP

Steps:

• Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
• Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.

SIMPLE HEALTHY GREEN PEA SOUP

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.

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.

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

GREEN PEA SOUP

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.

GREEN PEA AND HAM SOUP

Steps:

• Make the broth:
• Combine the hocks, vegetables, bay leaf, peppercorns, and 8 cups of water in a medium stockpot and bring to a boil over high heat. Turn the heat to low, put the lid on, and cook at a nice steady simmer until the meat on the hocks is so tender it's almost falling off the bone, 4 to 5 hours.
• Carefully remove the hocks and put them in a big bowl. Strain the cooking liquid through a sieve into the bowl, and discard the vegetables and aromatics. Let the hocks cool in the liquid.
• When the hocks are cool enough to handle, pull off the meat in bite-sized chunks. Discard the bones and any hard bits and some of the fat, but don't throw away the skin-I add the skin to the soup in thin slices, along with the chunks of ham. You don't have to, but I like the way it goes sticky in the soup. You can keep the stock and meat (moistened with a splash of stock) in separate airtight containers in the fridge for up to two days. Gently warm the meat and skin before proceeding with the recipe. This recipe requires only 4 cups of stock-you may freeze the leftover stock for up to a month for your next batch of soup.
• Make the soup:
• Put the butter in a large pot that has a lid and set it over medium heat. Once the butter starts to froth, add the onion, carrot, and salt and stir. Cover the pot and cook, stirring every now and again, until the onions are soft and creamy (but not colored) and the carrots are tender but firm, about 15 minutes.
• Add the wine and bring it to a boil (turn the heat up if you need to). Let the wine boil until it's all but gone, about 5 minutes. Add the mint and 4 cups of the ham broth and bring the liquid to a boil, then add the peas. (At this point, the carrots will have bobbed to the top. I like to pick out most of the carrot chunks before pureeing the soup, then add them back after. That way, you can nibble on them in the soup, getting that bit of texture.) Cook at a simmer until the peas are warmed through and tender, about 5 minutes.
• Blend the pot's contents, in batches, until smooth. Return all the bright-green pea puree to the large pot, add the ham pieces and carrots, and cook at a very gentle simmer for about 5 minutes, just to let the flavors mingle and heat the ham. Have a taste, and season with salt. How much you need to add will depend on how salty the ham hocks are.
• Add a generous drizzle of olive oil, several twists of black pepper, and the torn mint leaves. Then add the crème fraîche in little blobs here and there, so everyone will get a bit. Serve the soup in the pot, with small bowls along-side.

PARKER'S SPLIT PEA SOUP

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.

GREEN PEA SOUP

Steps:

• .Heat olive oil in a large pot over low-med. heat. Add onion, cover and cook until onions are softened (stir occasionally) about 5 minutes Then add broth, salt, a few turns of freshly ground black pepper and the tarragon, bring to a boil. Add the frozen peas and cook until they are defrosted.
• In a blender, puree the soup in 2 batches until very smooth (or you can leave it just so ham is a little chunky or not).
• return to the pot and just simmer.
• Ladle into bowls while hot and finish off by puttin a swirl of smooth yogurt on top.
• Or, you can put in the fridge and chill - if you like cold soup.
• I serve oyster crachers or saltines with it or better yet? A nice crusty piece of bread.
• and butter (oops--better not - it adds more calories) oh well your choice.

GREEN SPLIT PEA SOUP RECIPE

Steps:

• Combining: Place split peas, sausages, potatoes, carrot, celery, cilantro, culantro, onion, allspice, and a teaspoon of salt in the pot (or pressure cooker or crock pot).Add boiling-hot water.

SPLIT PEA SOUP (((BEST PEA SOUP EVER)))

Steps:

• Place all ingredients into a large stew pot.
• Cover ingredients with water about 2 inches above the top of the ingredients.
• Bring to a boil.
• Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
• Serve with a crusty bread if desired.

PEA GREEN SOUP

Steps:

• Bring 1 1/2 cups/375 ml water to a boil in a saucepan with a pinch of salt. Add the peas, bring back to a boil, cover and cook until soft, about 10 minutes. Blend to a puree with an immersion blender. Strain into a clean saucepan. Stir in the cream, reheat and season with salt and pepper. Sprinkle with mint and Parmesan if using.

BEST EVER SPLIT PEA

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.