Best Yellow Split Pea Soup With Caramelized Onions Recipes

YELLOW SPLIT PEA SOUP

Steps:

• Rinse peas and combine in a 6- to 8-quart heavy pot with water, salt pork, and half of onions. Bring to a boil, skimming froth, then reduce heat and simmer, partially covered, until peas are tender but not falling apart, 1 to 1 1/2 hours.
• Cook leek and remaining onions in butter in a large heavy skillet over moderate heat, stirring, until softened, about 10 minutes. Add to soup along with chives, savory, salt, and pepper and continue to simmer, partially covered, until peas are falling apart and soup is thickened, 1 to 1 1/2 hours. Remove ham bone or ham hock, if using, then shred meat and return meat to soup.

SPLIT PEA SOUP WITH CARAMELIZED ONIONS AND CUMIN SEED

Steps:

• In a saucepan simmer peas, basil and bay leaf in the water and broth, partially covered, until peas are tender, about 35 minutes; discard bay leaf.
• Meanwhile, heat oil and saute onion and cuminseed over moderately low heat until onions are golden brown, 35-45 minutes.
• In a blender, puree soup in batches until smooth; return to pan and stir in onions and salt and pepper to taste.

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

YELLOW SPLIT PEA SOUP WITH CARAMELIZED ONIONS

Steps:

• Heat oil in a large heavy saucepan over medium heat. Add onions and carrots and cook for about 60 minutes or until golden brown, stirring frequently. Do not let burn. Add the garlic, curry powder, ginger and serrano pepper. Cook five minutes and set aside.
• In another large pan combine peas and broth. Bring to a boil and simmer for about an hour or until peas are tender.
• Process in a blender until smooth or use an immersion blender. (I often skip this.).
• Stir onion mixture into the soup and add salt and pepper to taste. Stir in cilantro if using but I usually don't bother. It's good either way.

SPLIT-PEA SOUP WITH CARAMELIZED ONIONS AND CUMINSEED

Steps:

• In a large heavy saucepan simmer peas, basil, and bay leaf in water and broth, covered partially, until peas are tender, about 35 minutes, and discard bay leaf.
• While peas are cooking, in a heavy skillet sauté onion and cuminseed in oil over moderately high heat, stirring, until golden brown.
• In a blender puree soup in batches until just smooth and transfer to a bowl. Stir in onion mixture and salt and pepper to taste.

YELLOW SPLIT PEA SOUP

Steps:

• Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.

YELLOW SPLIT PEA SOUP

Steps:

• Begin by gathering and prepping all of your soup ingredients according to the ingredient list above to have ready and organized for use.
• To prepare the soup, place a large, non-stick soup pot over medium-high heat, and add the butter and the olive oil. Once melted together, add in the diced ham, stir, and allow to crisp up a bit for a few minutes.
• Once the ham is browned and crispy, add in the diced onion, carrot, and celery, and allow the mixture to sauté for a few minutes until the vegetables soften a bit. Add in the marjoram, black pepper and a pinch of salt, plus the chopped garlic, and stir until aromatic.
• Next, add in the yellow split peas, and stir to incorporate them into the ham/vegetable mixture. Stir in the chicken stock, and allow it to come to the boil.
• Once things come to the boil, adjust the heat to low/medium-low, cover the pot with a lid slightly askew, and gently simmer the soup for about an hour, until the split peas begin to break down and thicken up the soup.
• While the soup simmers, gather and prep all of your crispy-fried onion ingredients according to the ingredient list above to have ready and organized.
• To prepare the crispy-fried onions, slowly heat the oil to roughly 360° in a medium-sized pot.
• Into a small dish add the flour, black pepper, salt, and paprika, and mix together with a fork. Set aside for a moment.
• In a medium-sized bowl, add the sliced onions and a pinch of salt. Next, sprinkle the sliced onions with the flour mixture, and toss the slices well to coat.
• Once the oil is hot, add the coated onions (in batches) to the hot oil, and fry them for a few moments until golden-brown and crispy. Remove the crispy onions from the oil and place onto a paper towel to drain, sprinkling them with a pinch of salt to season while still warm. Repeat the process until all onions are fried.
• Once fried, finish them by sprinkling over them the chopped parsley and tossing it with the onions, and set these aside to use as garnish for the soup.
• Once the soup has simmered for about an hour and all peas are pretty well broken down, turn the heat off from under the pot and allow for the soup to sit for about 15-20 minutes. Then, stir in the lemon juice and the fresh parsley, ladle the soup into bowls, and garnish with the crispy-fried onions.

YELLOW SPLIT PEA SOUP

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.

DANISH-STYLE YELLOW SPLIT PEA SOUP

Steps:

• Drain the peas and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the remaining ingredients except the dill. Cover and cook on low for 6-8 hrs, or until everything has softened. Remove and discard the thyme.
• Stir, adjusting the soup with 250-300ml boiled water as needed. Season to taste. Sprinkle over the dill and serve with rye bread, mustard and pickle, if you like.

YELLOW SPLIT-PEA SOUP WITH LEMON

Steps:

• In a large cooking pot, heat olive oil on medium-high heat.
• Add onion and cook uncovered for 5 minutes, stirring often, until onion is softened and starting to brown.
• Reduce heat to medium and add carrots, celery, garlic, yellow split peas, chicken broth and cook uncovered for about 5 minutes, stirring occasionally until carrots start to soften.
• Add bay leaf and bring to boil.
• Reduce heat to medium low, and simmer for about 1 1/2 hours or until peas are soft but not mushy.
• Discard bay leaf.
• Add spinach, heat and stir for about 1 to 2 minutes or until spinach is wilted.
• Add lemon juice and black pepper and stir well.
• Adjust seasonings to taste.
• Refrigerate any unused portions.