Best Nigella Lawson Yellow Split Pea And Frankfurter Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NIGELLA LAWSON YELLOW SPLIT PEA AND FRANKFURTER SOUP



Nigella Lawson Yellow Split Pea and Frankfurter Soup image

Paraphrased from Nigella Lawson's book "Feast". She is such a delight to read! I have a pot simmering on the stove right now and I just had to share. She suggests serving this soup on New Year's Day, so I'm running a little late.

Provided by Mercy

Categories     Lunch/Snacks

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 onion
1 carrot
1 garlic clove
1 stick celery
2 tablespoons vegetable oil
1/2 teaspoon mace
2 1/4 cups yellow split peas
5 cups vegetable stock or 5 cups chicken stock
2 bay leaves
8 frankfurters

Steps:

  • Peel the onion, carrot and garlic and cut the onion and carrot into rough chunks. Put them all, along with the roughly cut up stick of celery into the bowl of a food processor. Blitz till all are finely chopped.
  • Spoon the oil into a heavy-based wide saucepan and put on medium heat. When warm, add the chopped vegetables from the processor and cook for 5-10 minutes, until soft but not colored.
  • Add the ground mace-give a good stir and then add the split peas and stir again until their are glossily mixed with the oil-slicked, cooked-down vegetables. Pour over 5 cups stock and add the bay leaves, then bring to a boil. Cover, turn down the heat and cook for about an hour until everything is tender and sludgy, adding more stock as needed. Sometimes the peas seem to thicken too much before they actually cook and need to be watered down. Taste for seasoning once everything's ready.
  • You can add the frankfurters as you wish. It's probably easiest just to cut them into slices - I tend to add them in chunks of about and inch each - and throw them into the soup warm, but I just put them in the microwave (40 seconds on high is about right for one or two franks) then slice them hot and add them to each person's bowl as they come. Not an elegant soup, I'll admit, but a near-perfect one.

Nutrition Facts : Calories 488.3, Fat 22.1, SaturatedFat 7.2, Cholesterol 30, Sodium 695.1, Carbohydrate 48.6, Fiber 19.5, Sugar 7.2, Protein 25.4

YELLOW SPLIT PEA SOUP WITH LEMON



Yellow Split Pea Soup With Lemon image

This is another yellow split pea soup that I found on the internet. I haven't tried it yet, but I'm posting it for ZWT2. If someone converts this to a crock pot recipe, please let me know how you did it!

Provided by dicentra

Categories     Lentil

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 cups yellow split peas, sorted and rinsed
8 cups water
1 bay leaf
2 tablespoons butter
1 tablespoon olive oil
1 onion, finely chopped
1 small carrot, peeled and finely diced
2 stalks celery, diced or thinly sliced
2 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon cumin
1 large lemon, juice and zest of
fresh ground black pepper
paprika
fresh parsley or fresh cilantro, minced, for garnish

Steps:

  • Bring the peas, water, and bay leaf to a boil, then simmer until the peas are completely soft, about 45 minutes.
  • Remove bay leaf, press peas through a sieve and return the puree to the soup pot.
  • Melt butter and olive oil in a skillet over medium heat.
  • Add onions and cook until soft. Add carrot, celery, garlic, salt, and ground cumin, and cook 10 minutes.
  • Add the vegetables to the pea puree and simmer until they are soft. (Rinse out the skillet with a small amount of water, then add the water to the soup.) Add lemon peel and juice to taste.
  • Check for salt and cumin and add more of each if desired.
  • Finish with black pepper to taste and serve sprinkled with paprika and garnished with fresh herbs.

Nutrition Facts : Calories 295.5, Fat 7, SaturatedFat 2.9, Cholesterol 10.2, Sodium 255.1, Carbohydrate 43.9, Fiber 17.5, Sugar 6.9, Protein 16.7

YELLOW SPLIT PEA SOUP



Yellow Split Pea Soup image

"This is a great new twist on traditional pea soup," remarks Lynn Jurss of Thousand Oaks, California. "It tastes wonderful and has a sunny yellow color."

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 11

1 large onion, coarsely chopped
1 large celery rib with leaves, chopped
1 tablespoon olive oil
1 tablespoon butter
6 cups chicken broth
1 pound dried yellow split peas
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
1/4 cup pistachios

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.

Nutrition Facts : Calories 374 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 959mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

YELLOW SPLIT PEA AND FRANKFURTER SOUP



Yellow Split Pea And Frankfurter Soup image

Provided by Nigella Lawson

Categories     lunch, one pot, soups and stews, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

1 onion, peeled and cut into chunks
1 carrot, peeled and cut into chunks
1 stalk celery, cut into chunks
1 clove garlic, peeled
2 to 3 tablespoons vegetable oil
1/2 teaspoon ground mace
2 1/4 cups (1 pound) yellow split peas, rinsed
4 cups chicken or vegetable stock (may be made from concentrate), more as needed
2 bay leaves
Approximately 8 frankfurters, cut into 1-inch pieces

Steps:

  • In a food processor, combine onion, carrot, celery and garlic. Process until finely chopped.
  • Place a heavy, wide saucepan over medium heat, and add oil. When hot, add chopped vegetables, and sauté until soft but not colored, 5 to 10 minutes. Stir in mace. Add split peas, and stir to mix well.
  • Add 4 cups stock and the bay leaves, and bring to a boil. Cover, and reduce heat to low. Simmer until peas are very soft, about 1 hour. Stir soup with a wooden spoon. If desired, adjust thickness of soup with additional stock.
  • Add frankfurter pieces to soup, and simmer until well heated. Ladle into bowls and serve. (Alternatively, soup may be ladled into bowls and frankfurter pieces heated in a microwave oven, and added to each bowl as desired.)

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 13 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 15 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 559 milligrams, Sugar 8 grams, TransFat 0 grams

Related Topics