Split Pea Potato Soup Recipes

SPLIT PEA AND POTATO SOUP

Steps:

• Melt butter in a 6-quart pot over medium heat. Add onion, carrots, and celery; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in split peas, chicken stock, and bay leaf; season with salt and pepper. Bring mixture to a boil. Reduce heat to low; cover, and simmer, stirring occasionally, 30 minutes.
• Add potatoes, and simmer until they are tender, about 30 minutes. Discard bay leaf, and season with salt and pepper. Serve immediately.

SPLIT PEA & POTATO SOUP

Steps:

• In a large heavy soup pan melt the margarine over med heat.
• Add the onion and cook, uncovered until soft- about 5 minutes.
• Stir in the broth and water, bring to a boil.
• Add the peas and potatoes adjust the heat so that the mixture bubbles gently, cover, and cook for 30 minutes or until the peas and potatoes are tender.
• Remove from the heat and cool for 10 minutes.
• In an electric blender or food processor, puree the soup in several batches, whirling each batch for about 15 seconds.
• Return to the pan, set over low heat, add ham and pepper; bring to serving temperature, stirring often.
• Serve.

HEARTY SPLIT PEA & POTATO SOUP

Steps:

• Rinse and soak green peas in cold water to cover for approx 2 hrs.
• Drain peas.
• Place peas, 8 cups water, and broth in large soup pot.
• Stir in all remaining ingredients except salt and pepper.
• Bring to boil over high heat, reduce to low heat, cover and simmer 2 1/2 hrs.
• Remove and set aside ham bone.
• Remove and discard bay leaf.
• Strain peas and vegetables from soup and place in food processor or blender and puree.
• Return puree mixture to soup.
• Cut ham pieces from ham bone and return to soup.
• (optional) Add thinly sliced hot dogs or smoked sausage pieces to soup.
• Season to taste with salt and pepper.

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.

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.

YELLOW SPLIT PEA AND POTATO SOUP

Steps:

• In 3-quart saucepan, heat oil over medium-high heat. Cook bell pepper, onion, carrot, gingerroot, garlic and chili in oil, stirring occasionally, until onion is tender.
• Stir in all remaining soup ingredients. Heat to boiling; reduce heat. Cover and simmer 25 to 35 minutes or until peas and potatoes are tender.
• In small bowl, mix all sauce ingredients until blended. Top each serving with sauce.

CREAMY SPLIT PEA SOUP

Steps:

• In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf., Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.

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.