Best Creamy Green Pea Soup With Smoked Salmon Recipes

THATBOBBIEGIRL'S BETTER-THAN-CAMPBELLS GREEN PEA SOUP

Steps:

• Combine everything in a large, heavy-bottomed pot with a lid (use one that holds at least 6 quarts).
• Bring to a boil.
• Reduce heat, cover and simmer, stirring occasionally, for 3 1/2 to 4 hours or until peas are tender and soup reaches desired thickness.
• Puree in blender, or in the soup pot using a handheld stick blender (I love those things!) Re-heat if needed, over very low heat.
• I have slow-cooked this in a crockpot, but was not happy with the results.
• I did it just until the peas were done, but my husband and I agreed it tasted way overcooked, and even adding lemon juice didn't help much.
• Stove-top cooking just until the peas are tender gives this a much fresher taste.
• My family loves this served with freshly baked homemade bread and a tossed salad.
• VEGETARIANS: As is, this is not vegetarian, you can make it so, by substituting salt or a vegetarian bouillon for the chicken bouillon.
• LOW SALT DIETS: This is what I've done this for my mother in law who can't have salt: eliminate chicken bouillon, and add freshly squeezed lemon juice to taste.
• Usually about one lemon does it, but it depends on the size of the lemon.
• I recommend adding a bit of lemon if you're not salt-restricted, along with the bouillon- it's truly wonderful.

SPLIT PEA SOUP WITH CRISPY KIELBASA

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.