Best Kittencals Fresh Pea Soup Vegetarian Recipes

VEGETARIAN SPLIT PEA SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

VEGETARIAN PEA SOUP

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf. Stir before serving.

KITTENCAL'S FRESH PEA SOUP (VEGETARIAN)

Steps:

• In a saucepan heat the oil or butter over medium heat; add in the onion and cook stirring until softened (about 3 minutes).
• Add in the garlic and crushed chili flakes; cook for 1-2 minutes.
• Pour in the vegetable broth and the peas; bring to a boil.
• Reduce the heat to low, then add in salt and pepper; simmer for about 18-20 minutes or until the peas are tender.
• Using a blender or food processor puree the mixture in batches (can use a hand blender).
• Pour back into the saucepan over a strainer.
• OPTIONAL; if you are adding in the whipping cream add in at this point starting with 1 tablespoon and then reheat.
• Adjust salt and pepper to taste.
• Ladle into bowls then top with croutons.
• Delicious!

KITTENCAL'S UNSTUFFED PEPPER SOUP

Steps:

• In a Dutch oven or or large pot cook the ground beef with onions and bell peppers over medium-high heat until the meat is no longer pink; drain the fat.
• Add in garlic and chili flakes; continue to cook over medium-high heat until the meat is browned (this may take about 15 minutes or more to brown the meat).
• Mix in the taco seasoning (if using) cook stirring for 2 minutes.
• Stir in beef broth, 2 cans tomato soup, crushed tomatoes and drained mushrooms; bring to a boil stirring.
• Reduce heat to low and simmer partially covered for about 50-60 minutes, seasoning with salt and pepper about halfway through cooking.
• At the end of cooking add in the rice and heat through.
• Ladle into bowls then sprinkle cheddar cheese on top.

KITTENCAL'S PEA SOUP WITH HAM BONE (CROCK POT OR STOVE TOP)

Steps:

• In a large Dutch oven or saucepan saute the onion and garlic in oil until soft (about 5-6 minutes).
• Add in broth, dried split peas, water, ham bone and bay leaf; bring to a boil, reduce heat to medium-low, and simmer for about 2 hours, or until the soup thickens (add in the diced carrots the last hour of cooking).
• Add in pepper to taste.
• Remove the ham bone and bay leaf.
• At this point the soup can be pureed if desired.
• When the ham is cool, pull the meat from the bone and shred it into bite-size pieces, then return to the saucepan, or serve on the side.
• Add in rice and stir until heated through.
• Ladle into serving bowls, and drizzle with whipped cream if desired.

VEGAN SPLIT PEA SOUP I

Steps:

• In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
• Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

THE BEST FRESH PEA SOUP

Steps:

• Melt butter in a heavy saucepan or flameproof casserole. Add the shallots and cook for about 3 minutes, stirring occasionally.
• Add 2 cups water and the peas, and season with salt and pepper.
• Cover and simmer for 12 minutes, stirring occasionally.
• When the peas are tender, ladle them into a food processor or blender with a little of the cooking liquid and process until smooth.
• Place soup back into the saucepan, stir in the cream, if using, and heat through without boiling. Season with salt and pepper and serve hot garnish with croutons.

FRESH PEA SOUP

Steps:

• Make a white sauce: melt the butter in a 4-6 cup saucepan. Add flour over moderately-low heat with all seasonings. Cook 1-2 minutes.
• Whisk in milk and cream, turn up heat, whisk, brining to a boil. Coat the top with some non stick cooking spray. Cover with plastic wrap on its surface, or use a coffee filter instead.
• Put water, onion and peas into a soup pot, or 8-cup saucepan. Heat, with salt, bring to the boil. Cook, simmer gently, for 18-30 minutes, or until peas are well cooked. Taste. Transfer to a processor, food mill, the small holes of a meat grinder, or use an immersion blender, to purée.
• Put back in pot, add Béchamel, and stir till smooth, correct for seasoning, add more nutmeg, if desired.
• Serve hot, or cold with one or more of the optional garnishes.