SPLIT PEA SOUP WITH CARAMELIZED ONIONS AND CUMIN SEED
This soup can be made with either yellow or green split peas. Ham can be added in the final step, if desired.
Provided by sugarpea
Categories Lunch/Snacks
Time 40m
Yield 4 cups soup
Number Of Ingredients 9
Steps:
- In a saucepan simmer peas, basil and bay leaf in the water and broth, partially covered, until peas are tender, about 35 minutes; discard bay leaf.
- Meanwhile, heat oil and saute onion and cuminseed over moderately low heat until onions are golden brown, 35-45 minutes.
- In a blender, puree soup in batches until smooth; return to pan and stir in onions and salt and pepper to taste.
OVEN BAKED SPLIT PEA SOUP
the wonderful thing about this soup, other that the outstanding taste, is the convenience of baking in the oven, unattended..
Provided by grandma2969
Categories < 4 Hours
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- preheat the oven to 350*.
- rinse the split peas in cold water, then place in a large kettle with all the remaining ingredients except the sausage and bitters,.
- bake, covered for 2 hours.
- remove from oven and cool.
- discard bay leaf and puree the soup in food processor, working in batches, until smooth.
- return to kettle.
- add the chopped sausage and bitters.
- bake 30 minutes longer or until the sausage is heated thoroughly.
SPLIT-PEA SOUP WITH CARAMELIZED ONIONS AND CUMINSEED
Steps:
- In a large heavy saucepan simmer peas, basil, and bay leaf in water and broth, covered partially, until peas are tender, about 35 minutes, and discard bay leaf.
- While peas are cooking, in a heavy skillet sauté onion and cuminseed in oil over moderately high heat, stirring, until golden brown.
- In a blender puree soup in batches until just smooth and transfer to a bowl. Stir in onion mixture and salt and pepper to taste.
SUNCHOKE AND SPLIT PEA SOUP
Steps:
- In a large Dutch oven over medium heat, saute the pancetta until just starting to brown. Remove from the pot, and drain on a paper towel lined plate. Increase the heat to medium-high and add the leeks, sunchokes, pasilla pepper, onion and carrots. Let cook for 5 to 6 minutes, then add in the garlic and cook for 2 to 3 minutes more. Make a well in the middle of the veggies, add the olive oil, and cook for 1 minute, then add the ham hocks. Cook the ham hocks, turning every 2 minutes, until all sides are warm and starting to lightly brown. Add the chicken stock and the peas. Bring to a simmer and cook for 30 to 45 minutes, stirring occasionally. Stir in freshly cracked pepper, to taste, and remove the ham hocks from the pot to a cutting board. Let them cool for a few minutes and with a fork, shred the meat and add to the soup. Stir in the heavy cream and the vinegar. Ladle the soup into serving bowls and serve with the goat cheese croutons. Sprinkle with rendered pancetta and a crack of black pepper and serve.
- Combine all the ingredients, except the panko, in a small bowl.
- Form into a log shape and wrap in plastic wrap. Freeze for 30 minutes or until firm. While in freezer, preheat the oven to 375 degrees F.
- Remove the cheese from the freezer and slice into 1/4-inch rounds. Flatten each slice with your palm or hand, and press into the panko crumbs. Arrange on a silicone baking mat or parchment lined baking sheet. Bake for 8 minutes, then turn over and continue to bake for 6 to 8 minutes more. Cool and store in airtight container in the refrigerator.
SPLIT PEA SOUP WITH CRISPY KIELBASA
One of my all-time favorite comfort foods is a bowl of split pea soup, dating back to the days when my mother served us canned pea soup with cut-up hot dogs (very '50s!). Now I prefer a big pot of homemade soup to serve with sautéed kielbasa on top. I love the way the earthy, creamy soup contrasts with the crispy, spicy sausage.
Provided by Ina Garten
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.
- Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
- To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
- Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.
WINTERTIME FRENCH STYLE SPLIT PEA SOUP
A wonderful wintertime pea soup with turmeric, adding a nice bright, cheerful color to the soup. This recipe is versatile, can easily be doubled and more veggies and ham can be added as desired. It is a great way to use the rest of that spiral ham; just be sure to trim all the fat. Adjust water and stock as needed. Especially if reheating, more stock or water should be added. Serve with crusty bread and enjoy!
Provided by JAN
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes.
- Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 54.4 g, Cholesterol 18.9 mg, Fat 11.8 g, Fiber 12.5 g, Protein 17.2 g, SaturatedFat 3 g, Sodium 794.9 mg, Sugar 9.2 g
CARAMELIZED FRENCH ONION SOUP
Carmelized onions give a touch of sweetness to this easy french onion soup, topped with toasted cheese bread. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, saute onion in butter until tender. Sprinkle with sugar and Worcestershire sauce; cook and stir for 13-15 minutes or until onion is caramelized. , Add the broth, wine or water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Place bread on an ungreased baking sheet. Broil 4 in. from the heat until toasted. Turn; sprinkle with cheeses. Broil until cheese is melted and bubbly. Ladle soup into bowls; top with toast.
Nutrition Facts :
CARAMELIZED ONION SOUP WITH ONIONS TO SPARE
This recipe makes more caramelized onions than you need. Set some aside before turning the rest into soup, and use them on toast, with pasta, or in omelets.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- In a large Dutch oven or other heavy pot, heat oil and 2 tablespoons butter over medium-high. Add onions, sugar, 2 teaspoons salt, thyme, and bay leaf. Reduce heat to medium-low and cook, stirring frequently to scrape up any browned bits, until onions are deep golden brown and have a jam-like consistency, about 1 hour. If onions begin to stick, reduce heat and stir in 1 tablespoon water.
- Discard herbs. Reserve 1/2 cup onions (leaving 1 3/4 cups in pot). Stir in 1 tablespoon butter, flour, and sherry and cook until butter is melted, 30 seconds. Add broth, increase heat, and simmer 15 minutes. Season to taste with salt and pepper. Rub bread with garlic, then place in bowls and ladle soup on top. Drizzle with oil and sprinkle with parsley.
Nutrition Facts : Calories 255 g, Fat 19 g, Fiber 3 g, Protein 6 g, SaturatedFat 6 g
SPLIT PEA SOUP WITH SUN-DRIED TOMATO GREMOLATA
This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". Soup keeps up to 4 days, chilled in an airtight container, or frozen up to 3 months. Gremolata can be made up to 4 days ahead and chilled in a separate airtight container.
Provided by Ellie Krieger
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 1h45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours.
- Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.
- Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 61.5 g, Fat 8.1 g, Fiber 20.8 g, Protein 18 g, SaturatedFat 1.2 g, Sodium 860.4 mg, Sugar 12.6 g
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