Yellow Pea Soup With Cherry Tomatoes And Parsley Artsoppa Recipes

CANADIAN (HABITANT) YELLOW PEA SOUP

Steps:

• Place peas in a soup pot, cover with the cold water and soak overnight. Next morning add the chopped vegetables, ham bone and bay leaf. Bring to a boil, then lower heat, cover and simmer gently for 3 to 4 hours. Stir mixture occasionally and add a little boiling water to keep soup at the right consistency. Remove the ham bone and add seasonings. Amount of salt will depend on the saltiness of ham bone.
• Note: If soup is served at once, it will need no binding. If to be chilled and set aside for later, add 2 tablespoons each, well creamed butter and flour, smoothed together and stirred into the simmering soup 10 to 15 minutes before removing from heat.

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

YELLOW SPLIT PEA SOUP

Steps:

• Put the onion in a large non stick saucepan over medium low heat.
• Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent.
• Add the garlic, stir and continue to cook for 1 minute.
• Stir in the split peas, then the seasonings, hot sauce and the broth.
• Raise the heat to medium and bring to a boil.
• Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick.
• Remove the cover and stir well before serving.

YELLOW SPLIT PEA SOUP

Steps:

• In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.

ÄRTSOPPA: SWEDISH YELLOW PEA SOUP

Steps:

• Rinse and pick through the peas. If using whole peas, allow to sit in the water you'll use for your soup overnight. This is unnecessary if you're using split peas as long as you simmer the soup for 2-3 hours.
• Fill a large pot with 8 cups water (or 6 if you like a thicker soup, then add water to taste). Add the peas, chopped onions, whole onion with cloves, carrot, and ham bone to the pot. Bring to a boil, then simmer over low heat for 90 minutes.
• If using whole peas, skim off any pea skins that have risen to the surface.
• Remove 2-3 cups of the soup, purée it, then return the purée to the pot. Continue to simmer at least another 30 minutes.
• 30 minutes before serving, remove the studded onion and the meat. Chop the meat (should be about 1 cup) and return to the pot.
• Season with thyme, ginger, salt, and pepper. Simmer 15 more minutes.
• Serve with mustard on the side so it may be added to taste.

SWEDISH PEA SOUP (ARTSOPPA)

Steps:

• Soak the peas in 2 quarts of water overnight.
• Bring the peas to a boil in the water they soaked in.
• Add onion, meat and spices except mustard.
• Simmer until the meat is done and the peas have softened (about 1 hour).
• Take up the meat and cut into pieces.
• Put them back in the soup.
• Add more spices, if necessary.
• Serve hot with mustard.

SWEDISH YELLOW PEA SOUP

Steps:

• Rinse the peas in a colander under cool running water. Put them in a large, nonreactive bowl and cover with water by 2 inches. Let soak uncovered in a cool place overnight.
• Put the peas and soaking water into a heavy 6-to-8-quart pot. Add water to cover again by 2 inches. Bring to a boil over medium heat, and let boil two minutes. Skim off and discard any foam and skins that rise to the top.
• Stir in the chopped onion. Cut the piece of bacon crosswise into two pieces, and add to the pot with 3 tablespoons fresh marjoram or thyme leaves, stripped of stems and chopped.
• Let the soup boil gently for 40 to 90 minutes until it becomes very thick and buttery yellow. Whole peas will take longer and will be soft but still whole when cooked. Split peas will take a shorter time to cook and will almost disintegrate. If the soup becomes too thick, add more water.
• Remove the pot from the heat. Remove the two pieces of bacon, and cut off and discard the rind. Cut the bacon crosswise into 1/2-inch slices. Reserve.
• Stir the soup well, and season with 2 to 4 tablespoons mustard. Add salt, if necessary, and black pepper. Add more fresh thyme or marjoram if desired.
• Serve with soup in shallow bowls with slices of bacon on the side. Pass additional mustard to stir into the soup. In Sweden, this soup, called artsoppa, is served with crisp rye bread covered with grated vasterbottem, a sharp, hard cheese. Aged cheddar and Parmigiano Reggiano are good substitutes.