Best Exotic Nile River Split Pea Soup Recipes

EASY SPLIT PEA SOUP

Steps:

• In a slow cooker, layer the first nine ingredients in order listed (do not stir).
• Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk.
• Discard bay leaves before serving.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

NILE RIVER LENTIL SOUP

Steps:

• Heat oil in heavy pot on medium high heat.
• Saute onion and garlic until softened.
• Stir in lentils, ginger, cumin and coriander with onion/garlic mixture.
• Add lemon slices, stock, tomatoes, cayenne, salt and pepper.
• (you can add salt and pepper later, but it's usually added now).
• Add the water or vegetable stock.
• Bring to boil, reduce heat to low, cover pot and simmer for about 45 minutes (it may only take 30 minutes) or until lentils are tender.
• If you like your soup thin, add more stock.
• Take the pot off the burner, discard lemon slices, and puree soup in blender or food processor.
• Season if you have not already added the salt and pepper.
• Sprinkle with coriander (cilantro leaves).
• Alternatively, you can add the cilantro before you put the soup in the food processor.

INDIAN SPICED PEA SOUP

Steps:

• Heat the ghee or oil in a heavy bottomed sauce pan and saute the onion and garlic for 5 minutes, until soft and lightly brown.
• Add potato, ginger, cumin, and coriander - stir well. Continue cooking gently over low heat for a few minutes, stirring until the potatoes are covered with the spices.
• Pour in the vegetable stock and bring to boil. Reduce heat, cover, simmer for 15 minutes.
• Add peas and chili, salt and pepper. Continue cooking for 5 minutes over low heat.
• Blend soup with a hand blender (or regular blender or food processor) until smooth and return to the pan. Place over low heat and stir in cream. Serve hot.

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

Steps:

• Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.