Best 5 Creamy Split Pea Soup Recipes

CREAMY SPLIT PEA SOUP

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.

CREAMY SPLIT PEA & LENTIL SOUP

Steps:

• Cook your peas and lentils, in the water and broth in a large pot over medium heat for 90 minutes to two hours, or until soft. Do not drain. Transfer to a large bowl and set aside.
• In a saute pan, heat the oil. When heated, saute the onion, carrot, and celery with the bay leaves until soft. Make sure you remove the bay leaves.
• Puree the vegetables in a blender until smooth. Move to a large pot. Puree the peas and lentils in batches in the blender until smooth. Add that to the vegetable puree, and cook over medium low heat until warm. Serve in bowls.
• Enjoy!

CREAMY SPLIT PEA SOUP

Steps:

• 1. Rinse and sort peas.
• 2. Bring water to a boil, add peas and reduce heat to simmer 20 minutes.
• 3. Sauté vegetables, add to soup, and cook 5-7 minutes.
• 4. Slowly stir in potato flakes and cream, bring back to a boil.
• 5. Remove from heat and let stand 5 minutes.

CREAMY SPLIT PEA SOUP

Steps:

• Mix peas, water, sherry sweet potatoes, onion, garlic, and salt in a 4 quart crockpot.
• Cover and cook on low for 10-11 hours until vegetables are tender.
• Stir in spinach, half and half, and dill.
• Cover and cook on low for 30 minutes or until spinach is wilted.
• Season with pepper.

CREAMY VEGAN SPLIT PEA SOUP

Steps:

• In a large pot, combine 6 cups of the water and split peas and bring to a boil.
• Reduce heat and simmer, covered, for 1 hour. Stir occasionally so they don't stick on the bottom.
• Add the vegetables and simmer another 30-45 minutes, until the peas are very soft (depends on the age of the peas).
• Meanwhile, whisk together the remaining 1 cup of water with the tahini and the remaining engredients. If your tahini is quite thick, do this in the food processor or blender, much easier. Stir the tahini mixture into the soup and serve.