Best 4 Pea Soup Art Soppa Recipes
In the realm of culinary delights, pea soup stands as a classic dish, captivating taste buds with its vibrant green hue and comforting warmth. This versatile soup finds its roots in various cultures and cuisines, each offering unique interpretations and flavors. From the traditional Italian art-soppa to the hearty German erbsensuppe and the rustic French soupe aux pois, pea soup has earned a place in the hearts and stomachs of food lovers worldwide.
Our culinary journey begins with the classic art-soppa, a quintessential Italian pea soup that embodies simplicity and elegance. This humble dish showcases the natural sweetness of peas, complemented by the subtle flavors of onion, garlic, and herbs. As we venture to Germany, we encounter erbsensuppe, a hearty and robust pea soup that often incorporates smoked meats, bacon, and a medley of vegetables. Its rich broth and smoky undertones make it a perfect companion for a chilly winter day.
Next, we head to France, where soupe aux pois awaits with its rustic charm and delicate flavors. This French pea soup features a flavorful broth infused with ham hocks, vegetables, and a touch of cream, resulting in a velvety and satisfying dish. But our exploration doesn't end there. We also delve into the secrets of Turkish bezelye çorbası, a vibrant pea soup that boasts a colorful array of vegetables, herbs, and spices. Its tantalizing aroma and flavorful broth make it a true delight for the senses.
Finally, we conclude our culinary adventure with the comforting goodness of Indian matar soup, a creamy and flavorful pea soup that showcases the vibrant flavors of Indian spices. Its velvety texture and aromatic blend of spices make it a soul-warming dish that leaves you feeling satisfied and content.
So, embark on this culinary adventure with us as we explore the diverse world of pea soup, discovering the unique flavors and traditions that make each recipe a culinary masterpiece. Let your taste buds be captivated by the vibrant colors, enticing aromas, and comforting warmth of these pea soup recipes from around the world.
SWEDISH PEA SOUP (ARTSOPPA)
A traditional Swedish dish. Very easy to prepare. The consistency of the peas is up to everyone. I like them al dente in the broth, while some like them so soft that the soup becomes more like a porridge. In Sweden this is traditionally served with warm Punsch (a sweet beverage with arrack). The soup could of course be made vegetarian. Substitute vegetable bouillon cubes for the meat.
Provided by Andreacute Grisell
Categories Beans
Time 13h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the peas in 2 quarts of water overnight.
- Bring the peas to a boil in the water they soaked in.
- Add onion, meat and spices except mustard.
- Simmer until the meat is done and the peas have softened (about 1 hour).
- Take up the meat and cut into pieces.
- Put them back in the soup.
- Add more spices, if necessary.
- Serve hot with mustard.
PEA SOUP (ART SOPPA)
Make and share this Pea Soup (art Soppa) recipe from Food.com.
Provided by Queen Dragon Mom
Categories Swedish
Time 7h5m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Soak peas for 2 to 3 hours.
- Using soaking water, cook the peas until mealy.
- Add pork, cover and bring to boil.
- Add onion here, if you wish.
- Reduce heat to simmer and cook until peas are done through, around 4 hours.
Nutrition Facts : Calories 51.2, Fat 0.3, SaturatedFat 0.1, Sodium 8, Carbohydrate 11.3, Protein 3.5
EASY PEA SOUP
One of my regular near-instant meals is pea soup, which I make by tossing sliced scallions in a little garlic-infused oil (or using regular olive oil and mincing a clove of garlic into it) and then by adding peas from the freezer.
Provided by Nigella Lawson
Categories one pot, soups and stews, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Place a saucepan over medium-low heat, and add oil and scallions. Stir until heated, then add frozen peas. Stir well with a wooden spoon.
- Add 3 cups boiling water and stock concentrate to taste. Cover, and cook at a lively simmer until peas are tender, 5 to 10 minutes. Remove from heat, and allow to cool until no longer steaming.
- Transfer soup to a blender. Add cheese, and purée until mixture is very smooth. Serve immediately or, if desired, reheat to taste.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 8 grams, TransFat 0 grams
SWEDISH YELLOW PEA SOUP
Provided by Suzanne Hamlin
Categories dinner, soups and stews, appetizer, main course
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Rinse the peas in a colander under cool running water. Put them in a large, nonreactive bowl and cover with water by 2 inches. Let soak uncovered in a cool place overnight.
- Put the peas and soaking water into a heavy 6-to-8-quart pot. Add water to cover again by 2 inches. Bring to a boil over medium heat, and let boil two minutes. Skim off and discard any foam and skins that rise to the top.
- Stir in the chopped onion. Cut the piece of bacon crosswise into two pieces, and add to the pot with 3 tablespoons fresh marjoram or thyme leaves, stripped of stems and chopped.
- Let the soup boil gently for 40 to 90 minutes until it becomes very thick and buttery yellow. Whole peas will take longer and will be soft but still whole when cooked. Split peas will take a shorter time to cook and will almost disintegrate. If the soup becomes too thick, add more water.
- Remove the pot from the heat. Remove the two pieces of bacon, and cut off and discard the rind. Cut the bacon crosswise into 1/2-inch slices. Reserve.
- Stir the soup well, and season with 2 to 4 tablespoons mustard. Add salt, if necessary, and black pepper. Add more fresh thyme or marjoram if desired.
- Serve with soup in shallow bowls with slices of bacon on the side. Pass additional mustard to stir into the soup. In Sweden, this soup, called artsoppa, is served with crisp rye bread covered with grated vasterbottem, a sharp, hard cheese. Aged cheddar and Parmigiano Reggiano are good substitutes.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 402 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Soak the peas overnight to reduce cooking time and make them more digestible.
- Use a variety of vegetables to add flavor and texture to the soup. Some good options include carrots, celery, onions, and leeks.
- Add herbs and spices to taste. Some popular choices include parsley, thyme, rosemary, and bay leaves.
- Don't overcook the peas. They should be tender but still hold their shape.
- Serve the soup with a crusty bread or crackers.
Conclusion:
Pea soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover ham or bacon. With a few simple ingredients and a little bit of time, you can make a delicious pot of pea soup that the whole family will enjoy.
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