PUREED SPLIT PEA SOUP RECIPE
This split pea soup recipe is so smooth, you'll finish it up in no time! It's made even more delicious with the flavors from the other veggies and spices.
Provided by Recipes.net Team
Categories Soup
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Heat up your oil in a soup pot over medium heat. Add the onion and garlic. Sauté until translucent.
- Add carrots, potatoes, split peas, and dried oregano. Continue sauteing.
- Deglaze with white wine and reduce briefly.
- Add broth and stir to combine. Bring to a boil, then reduce heat to low.
- Cover and let the soup simmer for 40 minutes until split peas are tender.
- Puree until smooth using either a stick or hand blender.
- Adjust seasoning to taste with salt and pepper.
- Ladle your soup into a soup bowl. Swirl sour cream and olive oil on top. Serve.
Nutrition Facts : Calories 315.00kcal, Carbohydrate 46.00g, Cholesterol 1.00mg, Fat 7.00g, Fiber 16.00g, Protein 17.00g, SaturatedFat 1.00g, ServingSize 8.00 people, Sodium 1,325.00mg, Sugar 7.00g, UnsaturatedFat 4.00g
PUREE OF CHICKPEA SOUP
Most chickpea soups, whether savory minestrones or spicy North African stews, are rustic and hearty. This one is delicate, a puree that will have a particularly velvety texture if you take the time to strain it after you puree it.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, soups and stews
Time 8h30m
Yield Serves four
Number Of Ingredients 9
Steps:
- Soak the chickpeas in 1 quart water for six hours or overnight. Drain.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic, spices and a generous pinch of salt. Cook, stirring, for about a minute, until the mixture is fragrant. Add the chickpeas and 6 cups water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste (about 1 teaspoon) and continue to simmer for another 30 minutes to an hour. The beans should be very tender.
- Puree the soup in a blender (in small batches, covering the top with a dish towel to avoid hot splashes) or with an immersion blender until smooth. Put through a strainer for a very smooth texture, pushing it through with the bottom of a ladle or a spatula. Return to the pot, and heat through, stirring the bottom and sides of the pot so that the puree doesn't stick. Stir in the remaining tablespoon of olive oil and the lemon juice. Taste and adjust seasonings.
- Serve, garnishing each bowl with a few drops of olive oil or lemon juice if desired and a sprinkle of chopped fresh mint.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 187 milligrams, Sugar 7 grams
GREEN PEA SOUP
Provided by Ellie Krieger
Time 25m
Yield 4 (1 1/4 cup) servings
Number Of Ingredients 8
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.
SPLIT PEA SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
PEA PUREE SOUP
Both a soup and a puree, with bone broth to boot. Time to eat like a king.
Provided by Maria Kostoff
Categories Cream Soup
Time 1h15m
Yield 1
Number Of Ingredients 8
Steps:
- Pour broth over the dried peas, the bones from the meat, onions, sliced carrots and put to boil with a lid on. After boiling the peas, remove the bones; crush the peas and roots finely (you can use a blender if you like).
- Dilute the resulting paste with hot broth and milk in a water bath. Add the butter and mix well.
- For garnish, use fresh green peas, boiled separately (or heated canned peas). Sprinkle the soup with finely chopped parsley.
PEA PUREE SOUP
This pea puree soup is very creamy and tasty, ideal before any dish. Try it, it's delicious... blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosSUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-2').display(); }); blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Peas, carrots, water, onions, olive oil, leek HOW TO MAKE PEA PUREE SOUP: Peel and wash the potato, onions, carrots, turnip and the leek. In a large saucepan with 2 liters (about 8 cups) water put the onions, leek, turnip, carrots and the potato, everything cut into pieces together with the peas. Boil over high heat. When starts boiling, reduce to medium-low heat and cook about 25 minutes. Then, remove briefly the saucepan from heat and use a hand blender to blend the soup until creamy. Season with olive oil and a little salt, stir and place the saucepan back on the stove over high heat. When starts boiling, turn off the heat, garnish with some peas and serve. YOU MAY ALSO LIKE: - Cod soup - Vegetable soup with savoy cabbage - Green bean soup - Lettuce soup - Red bean soup
Categories Recipes, Soups
Time 45m
Yield 5
Number Of Ingredients 9
Steps:
- Peel and wash the potato, onions, carrots, turnip and the leek.
- In a large saucepan with 2 liters (about 8 cups) water put the onions, leek, turnip, carrots and the potato, everything cut into pieces together with the peas (reserve some peas for garnish). Boil over high heat. When starts boiling, reduce to medium-low heat and cook about 25 minutes. Then, remove briefly the saucepan from heat and use a hand blender to blend the soup until creamy. Season with olive oil and a little salt, stir and place the saucepan back on the stove over high heat.
- When starts boiling, turn off the heat, garnish with some peas and serve.
Nutrition Facts : Pea puree soup Nutrition facts Serves 5 Per Serving % DAILY VALUE Calories 207 Total Fat 9 g(14%) Saturated Fat 1.5 g(6%) Cholesterol 0 mg(0%) Sodium 88 mg(4%) Total Carbohydrate 29 g(10%) Protein 5.5 g
SPLIT PEA SOUP (((BEST PEA SOUP EVER)))
This recipe was developed by my partner, Dean Ramsey and everyone just raves about it, because it's the BEST PEA SOUP you have ever tasted!
Provided by Alan Leonetti
Categories < 4 Hours
Time 3h30m
Yield 8-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 442.8, Fat 1.4, SaturatedFat 0.2, Sodium 31.7, Carbohydrate 81.3, Fiber 30.9, Sugar 11, Protein 29.3
QUICK PUREED PEA SOUP
This brightly colored, fresh-tasting soup is one of our daughter's favorites. I puree it in the blender for just seconds, then zap a mugfull in the microwave until heated through.-Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place the peas and 1/4 cup of milk in a blender; cover and process until pureed. Pour into a saucepan; add the salt if desired, pepper and remaining milk. Cook and stir for 5 minutes or until heated through.
Nutrition Facts : Calories 136 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 185mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 5g fiber), Protein 11g protein.
13 BEST PUREED SOUPS
Are you looking for the best-pureed soup recipe? We have 13 pureed soups for you to choose from right here.
Provided by Renee' Groskreutz
Number Of Ingredients 13
Steps:
- Choose one or more options from our list of pureed soups here!
- Create your new favorite dish.
- Pat yourself on the back for making food at home for you to enjoy!
- Share and comment! Did you make any tweaks, so it's all your own?
MINTED PEA PURéE
Steps:
- Gather the ingredients.
- Add the water to a medium pot and bring to a boil. Add the peas, fresh mint, and a pinch of salt and bring to a boil. Reduce the heat and simmer until the peas are tender, about 5 minutes.
- Drain the peas and mint in a colander.
- Using an immersion blender , quickly purée the peas and mint to create a smooth paste. If you don't have an immersion blender, use a food processor instead or mash the peas well with a potato masher or fork. Taste for seasoning and add salt and pepper to taste.
- You can use the peas in rough purée form, but if you want a very fine, smooth purée, push the mixture through a fine sieve.
- Stir in the butter and chopped mint leaves (if using) until all the butter has melted and is incorporated into the purée.
- Serve minted pea purée warm alongside your favorite meat or fish dish.
Nutrition Facts : Calories 64 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, Sodium 154 mg, Sugar 4 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g
PEA PUREE
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Fill a pan with cold water and throw in the clove of garlic. Bring to the boil and then add salt and the peas. Cook until tender, drain, and put into a food processor, or blender, and add the creme fraiche, cheese, and dried mint. Puree the peas until knobbly and check the seasoning, adding salt if you need to. Tip the pureed peas into a bowl (or back in the pan is probably a better idea) and cover to keep them warm.
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PUREED PEA SOUP WITH MINT RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
Cuisine AmericanTotal Time 45 minsCategory LunchCalories 222 per serving
- Rinse the spring onions, green garlic, and leek. Peel off the outer layers and cut off the roots, reserving the trimmings.
- Toss the pea pods, the trimmings from the onion, garlic, and leek, and the parsley stems into a large pot. Add the cold water and bring to a boil. Skim any foam that collects on the surface, then reduce the heat and simmer gently for 10 to 15 minutes to create a light pea pod broth.
- Strain the broth, discarding the solids or, preferably, tossing them on a compost heap. You should have about 2 1/2 quarts (10 cups) of broth.
HEALTHY SWEET PEA SOUP RECIPE - EVERYDAY DISHES
From everydaydishes.com
Servings 4Total Time 20 minsCategory SoupsCalories 177 per serving
- Melt butter in a large saucepan over medium heat then add diced onions, sliced green onions and salt. Cook about 5–6 minutes, until onion is tender and translucent.
- Add chicken broth then bring to a boil. Add peas then return to a boil. Allow fresh peas to boil for 5 minutes and boil frozen peas for 1 minute.
- Remove from heat then puree soup in a blender in batches or use an immersion blender to puree the soup right in the pot.
- Stir in Greek yogurt and season to taste with salt and pepper. Serve with a bit of finely chopped fresh mint, garlic croutons or a drizzle of high-quality olive oil.
PEA SOUP RECIPE | EATINGWELL
From eatingwell.com
Ratings 13Calories 287 per servingCategory Healthy Pea Soup Recipes
- Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
- Stir in peas. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.
- Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
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GREEN PEA SOUP: THE RECIPE OF A SIMPLE AND COMFORTING COURSE
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Servings 4Calories 61 per servingTotal Time 45 mins
- Coarsely cut the shallot (1) and fry it in a large frying pan with a bit of oil (2). After a few minutes, add the peas and let them fry for a couple of minutes adding salt (3).
- In the meantime, peel a potato (4) and cut it into thin slices (5). Scald the potato slices for 10 minutes in water, and then add them to the peas (6).
- Cover the peas and the potatoes with the vegetable broth (7), and let them boil with the lid for about 25 minutes. If the broth has dried excessively, add a few other tablespoons. Wash a few mint leaves, and put them in the saucepan together with the peas (8). After 25 minutes of cooking, remove the saucepan from the burner and whip the peas and the potatoes (9). If the soup remains too thick, add a tablespoon of broth, little by little, however, in order to decide the desired consistency of your pureed soup. Serve the pureed pea soup with some olives without the stone, and some fresh mint leaves.
PEA PUREE (SIDE / SAUCE!) - RECIPETIN EATS
From recipetineats.com
5/5 (8)Servings 6-8Cuisine French, WesternCategory Side Dish
- Aromatics: Melt butter in a saucepan over medium heat. Add garlic and eschalots, saute 3 minutes until soft, but don't let them go golden.
- Cook peas: Add frozen peas and stock, increase heat to bring to simmer then cover and reduce heat to medium. Simmer 2 minutes.
- Blitz: Transfer all peas and remaining liquid into a food processor. Add salt and pepper, and mint if using. Blitz on high for 1 minute until smooth.
SPLIT PEA SOUP RECIPE - MASHED.COM
From mashed.com
4.8/5 (21)Category Lunch, Main Course, AppetizerAuthor Maren EpsteinCalories 326 per serving
- Heat oil in a large Dutch oven or soup pot over medium-low heat. Add the onions and salt, and sauté for 7 minutes until translucent. Do not let the onions brown. Add the garlic, and sauté for another minute.
- Add the chopped carrots and celery to the pot, and sauté 10 minutes or until the vegetables soften.
- Pour the dried split peas into a bowl or tray and pick through them, looking for any debris. Rinse the split peas in a fine-mesh sieve.
- Add the split peas and vegetable stock to the pot. Bring to a boil over high heat, and cover partially with the lid. When the stock comes to a boil, reduce the heat to low, and simmer 45 minutes. Add the parsley in the last few minutes of simmering.
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