Best Swedish Yellow Pea Soup Emeril Lagasse Recipes

Ärtsoppa: Swedish Yellow Pea Soup image

Provided by Scarlett516

Categories Vegetable

Time 2h30m

Yield 4-5 serving(s)

Number Of Ingredients 11

1 lb dried yellow peas (whole if you can get them, but split ones work just as well) or 1 lb green peas (whole if you can get them, but split ones work just as well)
8 cups water
2 finely chopped onions (2 cups)
1 peeled whole onion studded with 2 clove
1 large chopped carrot (1/2 cup)
1 meaty ham bone or 2 -3 ham hocks
1 teaspoon dried thyme
1 teaspoon ground ginger
1 teaspoon salt
1/8 teaspoon pepper
grainy brown mustard

Steps:

Rinse and pick through the peas. If using whole peas, allow to sit in the water you'll use for your soup overnight. This is unnecessary if you're using split peas as long as you simmer the soup for 2-3 hours.
Fill a large pot with 8 cups water (or 6 if you like a thicker soup, then add water to taste). Add the peas, chopped onions, whole onion with cloves, carrot, and ham bone to the pot. Bring to a boil, then simmer over low heat for 90 minutes.
If using whole peas, skim off any pea skins that have risen to the surface.
Remove 2-3 cups of the soup, purée it, then return the purée to the pot. Continue to simmer at least another 30 minutes.
30 minutes before serving, remove the studded onion and the meat. Chop the meat (should be about 1 cup) and return to the pot.
Season with thyme, ginger, salt, and pepper. Simmer 15 more minutes.
Serve with mustard on the side so it may be added to taste.

Nutrition Facts : Calories 33.2, Fat 0.1, Sodium 605.3, Carbohydrate 7.9, Fiber 1.5, Sugar 3.2, Protein 0.8

Swedish Yellow Pea Soup (Emeril Lagasse) image

Provided by Scoutie

Time 3h55m

Yield 2 quarts, 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil or 1 tablespoon unsalted butter
1 large onion, finely chopped
1 celery rib, finely chopped
1 large carrot, finely chopped
1/2 teaspoon ground ginger
2 pinches ground cloves
3 ham hocks
8 -10 cups water
1 lb dried yellow peas, rinsed and picked over
1/4 teaspoon black pepper

Steps:

In a soup pot or large saucepan, heat the vegetable oil over medium high heat.
Add the onions, celery, and carrot and saute until tender, about 4 minutes. Add the ginger and cloves and cook for 1 minute.
Add the ham hocks and water and bring to a boil. Cover, reduce heat to a simmer and cook for 1 to 1 1/2 hours, or until hocks are beginning to get tender.
Add the peas and black pepper and continue to simmer for 2 hours. Remove the ham hocks and set aside to cool slightly.
Puree the soup in a blender, or use an immersion blender, working in batches if necessary.
Return the soup to the pot and keep warm until ready to serve.
If the soup seems too thick, thin with a bit of water.
Taste and adjust seasoning if necessary.
When the salt pork is cool enough to handle, remove any visible fat or gristle and discard. Shred the meat and garnish each serving with some of the meat.

Ham and Split Pea Soup (Emeril Lagasse) image

Provided by AmyZoe

Categories Beans

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 20

1 lb dried split peas
1 ham hock
3 tablespoons unsalted butter
1 cup yellow onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrot, finely chopped
2 teaspoons garlic, minced
1 lb ham, chopped
1 teaspoon salt
3/4 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups water
1 bay leaf
2 teaspoons fresh thyme
2 lbs Red Bliss potatoes (scrubbed well and patted dry, skins left on)
4 cups vegetable oil (for frying)
1/4 cup parmesan cheese, grated
1 tablespoon truffle oil
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
Score the ham hock. Place in a pot, covered with water and bring to a boil. Reduce heat and let simmer 1 hour. Drain and set aside.
In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and the carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add the ham hock and the ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bayleaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour (add more water as needed, if the soup becomes too thick or dry).
Remove the bay leaf and discard. Adjust the seasoning to taste, and serve immediately with Parmesan Truffled Chips on top.
Parmesan Truffled Potato Chips:
Heat the oil in a large, heavy pot to between 340 and 350 degrees.
Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.