SPLIT PEA SOUP
This customizable recipe for classic split pea soup allows you to make it vegetarian or not with equally delicious results. Meat eaters can get that classic smoky flavor by adding bacon or ham hock, while vegetarians can reach for the smoked paprika. Half the split peas are added part way through cooking, which adds texture to each cozy, hearty spoonful.
Provided by Ali Slagle
Categories lunch, weekday, beans, soups and stews, vegetables, appetizer, main course, side dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.
- Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
- Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you'd prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 2129 milligrams, Sugar 21 grams, TransFat 0 grams
CREAMY SPLIT PEA SOUP
A friend gave me this recipe 25 years ago. At the time, she was in her 60s and working as a cook on a riverboat barge.-Sherry Smith, Salem, Missouri
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf., Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.
Nutrition Facts : Calories 336 calories, Fat 16g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 832mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 11g fiber), Protein 17g protein.
BEST EVER SPLIT PEA
Really sticks to your ribs, really tasty, high fiber. Can be made vegan by substituting vegetable broth for chicken broth. Very easy.
Provided by DOGLOVER
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 2h50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 133 calories, Carbohydrate 18.4 g, Fat 2.1 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 723.4 mg, Sugar 5 g
BASIC COOKED SPLIT PEAS RECIPE
Split peas are most often cooked in another recipe (like Split Pea and Ham soup), but you can also cook split peas "straight" for use in salads or other dishes.
Provided by Cassie Johnston
Categories Dinner
Time 25m
Number Of Ingredients 3
Steps:
- Pour the dried split peas into a bowl or tray, and pick through looking for any debris. Then rinse the split peas well in a fine-mesh sieve.
- Add the split peas to a pot with your preferred cooking liquid-water, vegetable broth, and bone broth are all good options.
- Bring to a boil over high heat, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed. about 20 minutes.
- Remove from heat, and season with salt to taste.
Nutrition Facts : Calories 52 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 cup, Sodium 438 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SPLIT PEA SOUP WITH CRISPY KIELBASA
One of my all-time favorite comfort foods is a bowl of split pea soup, dating back to the days when my mother served us canned pea soup with cut-up hot dogs (very '50s!). Now I prefer a big pot of homemade soup to serve with sautéed kielbasa on top. I love the way the earthy, creamy soup contrasts with the crispy, spicy sausage.
Provided by Ina Garten
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
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.
YELLOW SPLIT PEAS WITH COCONUT CHIPS
Provided by Chitrita Banerji
Categories Side Vegetarian Quick & Easy Dinner Coconut Spice Pea Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Rinse and drain peas, then transfer to a bowl and cover with cold water by 1 inch. Let stand at room temperature at least 8 hours or overnight. (Alternatively, cover with boiling water and let stand 30 minutes.) Drain peas.
- Put oven rack in middle position and preheat oven to 400°F.
- Pierce 2 softest eyes of coconut with a metal skewer or a small screwdriver, then drain and discard liquid. Bake coconut 15 minutes. Break shell with a hammer or back of a heavy cleaver and remove flesh, levering it out carefully with screwdriver or point of a strong knife. Cut one fourth of coconut into thin slices (1 to 2 inches long and 1D16 inch thick) with adjustable-blade slicer or a vegetable peeler.
- Heat 1/2 cup ghee in wok over moderately high heat until hot but not smoking. Fry coconut slices in 2 or 3 batches, stirring occasionally, until golden brown, 2 to 4 minutes per batch. Transfer coconut chips with a slotted spoon to paper towels to drain. Discard ghee from wok, then wipe out wok and set aside.
- Boil 5 cups water in a 3-quart heavy saucepan, then add soaked split peas, ginger, and turmeric. Simmer, covered, stirring occasionally, until peas are just tender, about 20 minutes. Add fresh chiles, garam masala, 2 teaspoons sugar, and 1/2 teaspoon salt and cook, uncovered, stirring occasionally, until dal is thickened (resembling a thick soup), 30 to 35 minutes.
- Heat remaining tablespoon ghee in wok over moderate heat until hot but not smoking, then cook dried chiles, cumin seeds, bay leaves, cinnamon, cardamom, and cloves, stirring, until fragrant and chiles turn just a shade darker, about 1 minute. Stir into dal, along with remaining 1/4 teaspoon salt, more sugar if desired (up to 2 teaspoons), and coconut chips. Discard bay leaves.
SPLIT-PEA CRISPS
Get your crunch fix with these crisped split-peas that are a great afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 3
Steps:
- Soak dried yellow split peas in 3 cups water for 4 1/2 hours. Drain and pat dry. Over medium-high heat, coat a large skillet with oil. Add half the peas; cook, stirring frequently, until golden brown and crunchy, 6 to 10 minutes. Season with salt. Repeat with remaining peas.
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