Best 6 Split Pea And Green Pea Soup With Fresh Dill Recipes

FRESH PEA SOUP

Steps:

• Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
• Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

SPLIT PEA AND GREEN PEA SOUP WITH FRESH DILL

Steps:

• Heat oil in heavy large pot over medium-high heat. Add leek and bay leaf. Sauté until leek wilts, about 3 minutes. Add split peas and stir to coat. Add 5 1/4 cups broth; bring to boil. Reduce heat to medium-low. Cover and simmer until split peas are just tender, about 35 minutes. Remove from heat. Transfer 1 cup soup solids, bay leaf, and remaining 1/2 cup broth to blender. Add petite peas and 4 tablespoons dill. Puree until smooth. Return puree to soup. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with remaining 1 tablespoon dill.

SPLIT PEA SOUP WITH FRESH PEAS AND POTATOES

Steps:

• Saute chopped onion in oil until they begin to soften.
• Add celery, carrot, potatoes, cumin, and pepper; saute 5-7 minutes.
• Add split peas, water, and bay leaf.
• Bring to a boil, lower heat, and simmer for 1 1/2 hours.
• Add remaining ingredients; stir. Cook for a few more minutes until peas are tender. Enjoy!

GREEN SPLIT PEA SOUP RECIPE

Steps:

• In a dutch oven or pot, heat olive oil over medium-high heat, add the onion, and sauté for 5 minutes. Add carrots, celery, and garlic, and sauté, stirring frequently, for 6-8 minutes. Add the split peas, and vegetable broth.
• Bring to a boil, cover, reduce heat to medium-low and simmer for 1 hour, stirring occasionally. Let soup cool slightly.
• Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency. You can also puree using a food/processor or blender, which may take two batches. Taste for seasoning, adding salt and pepper as needed. Soup will thicken upon standing.

GREEN SPLIT PEA & BARLEY SOUP

Steps:

• In a large soup pot, combine split peas, carrots, celery and 1 onion with water.
• Bring to a boil.
• Stir in barley, bay leaf and garlic, if using.
• Reduce heat and simmer partly covered for 1 1/2 to 2 hours.
• Stir occasionally.
• Add salt and pepper to taste.
• In a nonstick skillet, heat oil.
• Saute the remaining 2 onions on medium heat until well-browned, about 6 to 8 minutes.
• Add onions to soup along with dill.
• Simmer soup 5 to 10 minutes longer.
• Discard bay leaf.
• Reheats and/or freezes well.
• If soup gets thick, add a little water or broth.

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.