Split Pea Soup with Barley
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There’s nothing difficult or exotic about this recipe, but it produces a great pot of soup. I think the secret is the ham bone and sautéing the vegetables before adding them, it gives the soup great depth of flavor. I’ve tried making the soup without using a ham bone, and I’ve been disappointed, so it’s important. Place 1 cup of soup in a blender, place lid on top, and purée on low speed.
Refrigerate for up to 5 days or freeze for up to 6 months. You'll never believe this, but Jesse and I saw a friend eating split pea soup and were craving it too! We had no split peas, so instead made a fresh pea soup that was pretty good -- not as good as your soup sounds, but still good. Put the ham, bay leaves, and 3 quarts water in a large pot, cover and bring to a boil. Reduce the heat to low and simmer until the meat is tender and the ham pulls away from the bone (2 to 2 1/2 hours).
Eric’s Better Homes & Gardens 1970's SPLIT PEA SOUP
Add water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Pack in quart containers and chill overnight.
Preheat oven to 425°F. In a shallow baking pan combine carrots, celery, onion, and garlic. Drizzle with oil; toss gently to coat.
Chicken noodle soup
This pea soup recipe comes with a little extra protein thanks to meaty smoked pork hocks. Top this pork soup recipe with extra shredded meat, and serve with a few crackers on the side. While the ham is simmering, heat the oil in a large skillet, and add the onions, carrots, and celery. Saute' until the vegetables begin to brown, reduce heat, add the butter, and sugar. Cook the vegetables, stirring frequently, until they are browned .
Spread vegetables in a single layer. Roast, uncovered, for 15 to 20 minutes or until vegetables are light brown on the edges, stirring once. Place chickens, onions, carrots, celery, parsnips , parsley, thyme, dill, garlic, kosher salt, and peppercorns in a 16- to 20-quart stockpot.
Spiced tomato and chilli soup with smoked bacon
Cook until the broccoli is fork-tender, 9 to 12 minutes. Add peas and stir until they're heated through, about 1 minute more. Heat oil in a 6-qt. Stock pot or Dutch oven over medium-high.
With blender still running, open the vent hole in the lid and slowly add more soup until blender is three-quarters full. Pour puréed soup into a large bowl and repeat until all the soup is puréed. Whisk in the créme frâiche and chives and taste for seasoning. Serve hot with garlic croutons.
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Remove bay leaves; discard. Serve immediately or cool for 30 minutes. In a 4- to 5-quart Dutch oven or pot bring water, split peas, barley, bouillon granules, and bay leaf to boiling; reduce heat. Simmer, covered, for 30 minutes.
Serve soup topped with grated Parmesan, additional black pepper, and toast. Stir frozen peas and parsley into mixture in Dutch oven; cool slightly. Transfer vegetable mixture, half at a time, to a food processor or blender. Cover and process or blend until nearly smooth. Return pureed mixture to Dutch oven. Stir in lemon juice.
Uncover; simmer 10 to 15 minutes more or desired consistency and vegetables are tender. Rinse peas (I forgot to do this. I'm not used to working with dried beans - even though I know to rinse canned beans). In a large pan, combine peas, broth, garlic, oregano, pepper, and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Heat butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until onion is tender.
Uncover; stir in carrots, celery, and onions. Simmer, covered, for 20 to 25 minutes or until vegetables are tender. Season to taste with salt and black pepper.
I am happy because this soup is good to freeze so I will have many a luncheon from this one dish. Over 2 pounds of delicious, perfectly cooked and smoked, Herb Brittner ham. The ham that my mum drives out to Butler County for every year. I don’t know what it is about this ham….
Add broccoli, stock, and Parmesan rind. Stir so the broccoli is almost entirely submerged. Cover and bring to boiling, then reduce to a simmer.
Whether the peas are from the garden or the freezer, this flavorful soup recipe is a taste of spring. The most I did was add some homemade croutons that were covered in a mix of salt, pepper, thyme, rosemary, garlic powder, and marjoram. I did not like working with the bulk sausage. And I realized that after bitting into the balls in the soup, they are chewy and gummy. I think maybe just beef meatballs - or no meat - would be better.
Spray with oil and season with salt. Bake parsnip for 5 minutes, until starting to brown around edges. Bake parsley for 2 minutes, until starting to shrivel and dry out but still green.
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