Indulge in the comforting warmth of Sarah's Pea Soup, a culinary symphony that strikes the perfect balance between hearty and refreshing. This classic soup, brimming with vibrant green split peas, is elevated by a harmonious blend of aromatic vegetables, savory bacon, and a whisper of zesty lemon. Sarah's recipe collection caters to every palate, offering variations that range from the traditional to the delightfully unique. Whether you prefer the timeless simplicity of the classic pea soup, the smoky allure of the ham and pea soup, or the tantalizing twist of the creamy pea and feta soup, Sarah's culinary expertise ensures a delectable experience.
Check out the recipes below so you can choose the best recipe for yourself!
SARAH'S PEA SOUP
Place the dry whole peas in a pot with enough water to cover, and soak 8 hours or overnight. Drain soaked peas, and return to the pot. Cover with 2 quarts water. Mix in the dry split peas, vegetable base
Provided by GloriousSoupRecipes.com
Number Of Ingredients 11
Steps:
- Place the dry whole peas in a pot with enough water to cover, and soak 8 hours or overnight. Drain soaked peas, and return to the pot. Cover with 2 quarts water. Mix in the dry split peas, vegetable base, salt pork, onions, carrots, chives, savory, salt, and pepper. Bring to a boil, reduce heat, and simmer 2 hours, until peas are tender. Remove and discard the salt pork before serving.
SPLIT PEA SOUP WITH HAM
You'll turn to this split pea soup with ham all winter long-especially when you need to warm up! Use leftover ham to make split pea soup prep even easier.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
- Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
- Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
- Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.
GRANDMA'S PEA SOUP
My grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. -Carole Talcott, Dahinda, Illinois
Provided by Taste of Home
Time 3h
Yield 16 servings (4 quarts).
Number Of Ingredients 18
Steps:
- Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.
Nutrition Facts : Calories 155 calories, Fat 2g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 171mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.
SPLIT PEA SOUP
This customizable recipe for classic split pea soup allows you to make it vegetarian or not with equally delicious results. Meat eaters can get that classic smoky flavor by adding bacon or ham hock, while vegetarians can reach for the smoked paprika. Half the split peas are added part way through cooking, which adds texture to each cozy, hearty spoonful.
Provided by Ali Slagle
Categories lunch, weekday, beans, soups and stews, vegetables, appetizer, main course, side dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.
- Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
- Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you'd prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 2129 milligrams, Sugar 21 grams, TransFat 0 grams
SLOW COOKER SPLIT PEA SOUP WITH HORSERADISH CREAM
Yellow or green split peas are consumed around the world because they are cheap, nonperishable and highly nutritious. Preparing them in a slow cooker makes for an affordable, delicious meal-in-a-bowl that requires nothing more than combining all of the ingredients, then simmering for several hours. Don't skip the horseradish cream swirled in at the end; it is the work of just a few minutes, and it makes this humble dish feel special. To make the soup vegetarian, use water instead of chicken stock, increase the smoked paprika to 1 teaspoon, omit the ham, and stir in a spoonful of white or yellow miso paste at the end, which will add savoriness. (You can also prepare this in a pressure cooker.)
Provided by Sarah DiGregorio
Categories dinner, lunch, soups and stews, main course, side dish
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- In a 6- to 8-quart slow cooker, combine the oil, onion, celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Add the ham hock, split peas, stock and wine, and cook on low until the peas are tender, 8 to 10 hours.
- Discard the bay leaves. Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock, discard the bone and return the meat to the pot. Stir in the lemon juice, then taste the soup, adding more salt and pepper if necessary. The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water.
- Combine the sour cream, horseradish and mustard in a small bowl and season with salt and pepper. Serve the soup with the horseradish cream for topping.
PRESSURE COOKER SPLIT PEA SOUP WITH HORSERADISH CREAM
The pressure cooker turns simple ingredients into a creamy and satisfying soup in under an hour. Split peas are a type of field pea that's been dried and split. They have been eaten around the world for ages, because they are cheap, nonperishable and widely available. This recipe is enriched a ham hock, which provides salty pork bits. Ham hocks can be harder to find, but they are also inexpensive and add body and flavor to soups - and freeze well, so they are worth having on hand. If you don't have a ham hock, you can use a leftover ham bone or diced thick-cut ham, or toss in some crisped bacon at the end. (You can also prepare this recipe in a slow-cooker.)
Provided by Sarah DiGregorio
Categories dinner, lunch, soups and stews, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Add the celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Cook, stirring, until fragrant and well combined, about 2 minutes.
- Pour in the stock and wine, and let the mixture come to a bubble, scraping the bottom of the pan. Stir in the spit peas and ham hock.
- Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 18 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.
- The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water. If you'd like the soup to be thicker, turn on the sauté setting and let the soup bubble with the lid off for a few minutes, to reduce. Discard the bay leaves, then stir in the lemon juice.
- Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock; discard the bone and return the meat to the pot. Taste the soup and add more salt and pepper if necessary.
- In a small bowl, stir together the sour cream, horseradish and mustard, and season it with a pinch of salt and pepper. Serve the soup with the horseradish cream for topping. (Split pea soup thickens dramatically when chilled, so if you have leftovers, stir in a little water or broth when reheating to loosen the texture.)
SARAH'S PEA SOUP
Pea soup is very popular in Quebec, Canada. It is a staple of our kitchens, actually!
Provided by SarahCooks
Categories Vegetable Soup
Time 10h15m
Yield 8
Number Of Ingredients 11
Steps:
- Place the dry whole peas in a pot with enough water to cover, and soak 8 hours or overnight.
- Drain soaked peas, and return to the pot. Cover with 2 quarts water. Mix in the dry split peas, vegetable base, salt pork, onions, carrots, chives, savory, salt, and pepper. Bring to a boil, reduce heat, and simmer 2 hours, until peas are tender. Remove and discard the salt pork before serving.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 20.9 g, Cholesterol 36.6 mg, Fat 34.7 g, Fiber 6.5 g, Protein 7.5 g, SaturatedFat 12.6 g, Sodium 646.3 mg, Sugar 3.7 g
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
Tips:
- Use fresh or frozen peas: Fresh peas are best, but frozen peas are a good alternative if fresh peas are not available.
- Soak the peas before cooking: Soaking the peas for 30 minutes to overnight will help them cook more evenly and quickly.
- Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality broth.
- Add vegetables: You can add vegetables like carrots, celery, onions, and garlic to the soup for extra flavor and nutrition.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add herbs like thyme, rosemary, or marjoram for extra flavor.
- Serve the soup with crusty bread or crackers: Pea soup is a hearty and filling soup that's perfect for a cold winter day. Serve it with crusty bread or crackers for a complete meal.
Conclusion:
Pea soup is a classic soup that is easy to make and can be enjoyed by people of all ages. It is a good source of protein, fiber, and vitamins. Pea soup is also a relatively inexpensive soup to make, so it is a good option for families on a budget. With its simple ingredients and delicious flavor, pea soup is a surefire hit.
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