Pease Soup Recipes

FRESH PEA SOUP

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.

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.

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:

• Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

PEASE SOUP

Steps:

• Pick over peas and soak overnight.
• Drain; add remaining ingredients, except seasonings.
• Simmer 3 to 4 hours or until soft. (note if using a crock pot you can cook this on high about 4 to 6 hours or on low 8 to 10 hours).
• Remove bone and celery, rub through a sieve and season. If soup is too thick add boiling water.

ENGLISH PEA SOUP

Steps:

• Boil 1 quart well-salted water in a large pot. Add peas; cook until tender, 5 to 10 minutes. (Go by taste rather than time.) Strain peas, saving blanching water, and place them in a bowl of ice water. Puree peas in batches with a little blanching water and pass through a fine sieve or food mill into a large saucepan. Blend, thin with a little hot water if necessary and season with salt and pepper.
• Preheat oven to 375 degrees. Cook bacon slices on a sheet pan until crisp, about 10 minutes. Remove to paper towels. Keep oven on.
• Place bread cubes on the same pan. Drizzle with 1 tablespoon olive oil; sprinkle with salt and pepper and toss to pick up bacon drippings. Bake until crispy, about 10 minutes, stirring frequently. Set aside.
• With a knife, peel and segment tangerines over a bowl to catch the juices. Set aside.
• To serve: Reheat soup over medium heat. Lightly crumble bacon into 4 soup bowls. Add croutons, tangerine segments and a little juice. Add a dollop of creme fraiche and a mint sprig. Ladle in the soup and drizzle with remaining olive oil.

RED PEAS SOUP

Steps:

• Cover the dried beans with 4 to 6 cups water in a large bowl, and soak them overnight.
• To a large, heavy pot, add smoked turkey and enough water or stock to cover the meat (about 8 cups). Bring to a boil and cook over medium for 30 minutes, skimming the foam from the top. Drain the beans, and return them to the pot.
• Add coconut milk, soup mix, garlic, scallions, thyme, onion, Scotch bonnet pepper, bouillon, allspice and black pepper. Bring to a simmer over medium, and cook until beans are tender, 1 to 2 hours. (Add more water as needed.)
• Prepare the dumplings, if using: In a medium bowl, mix together the self-rising flour and salt. Add 1 cup water, and mix until shaggy and wet.
• Remove turkey from the pot and set aside until cool enough to handle. Remove meat from the bones and add back to the soup. Add sweet potato and carrot. Drop dumplings, if using, by the spoonful into the soup and cook over medium, flipping them once or twice, until dumplings and vegetables are tender, about 15 minutes.
• Remove and discard thyme sprigs, Scotch bonnet pepper and scallions. Taste and adjust seasoning as needed. If the soup is too thick, dilute with water. Serve hot as a soup, over rice, if you like.

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.

QUICK PEA SOUP

Steps:

• Place peas and 1/4 cup milk in a blender; cover and process until pureed. Transfer to a small saucepan., Add pepper and, if desired, salt; stir in remaining milk. Cook over medium heat 4-6 minutes or until heated through, stirring frequently.