Best 7 Split Pea Soup With Caramelized Onions And Cuminseed Recipes

SPLIT PEA SOUP WITH CARAMELIZED ONIONS AND CUMIN SEED

Steps:

• In a saucepan simmer peas, basil and bay leaf in the water and broth, partially covered, until peas are tender, about 35 minutes; discard bay leaf.
• Meanwhile, heat oil and saute onion and cuminseed over moderately low heat until onions are golden brown, 35-45 minutes.
• In a blender, puree soup in batches until smooth; return to pan and stir in onions and salt and pepper to taste.

YELLOW SPLIT PEA SOUP WITH CARAMELIZED ONIONS

Steps:

• Heat oil in a large heavy saucepan over medium heat. Add onions and carrots and cook for about 60 minutes or until golden brown, stirring frequently. Do not let burn. Add the garlic, curry powder, ginger and serrano pepper. Cook five minutes and set aside.
• In another large pan combine peas and broth. Bring to a boil and simmer for about an hour or until peas are tender.
• Process in a blender until smooth or use an immersion blender. (I often skip this.).
• Stir onion mixture into the soup and add salt and pepper to taste. Stir in cilantro if using but I usually don't bother. It's good either way.

SUN OVEN SPLIT PEA SOUP WITH CARAMELIZED ONIONS

Steps:

• Set Sun Oven out to preheat. If necessary, remove the leveling tray and set a rack on the floor of the cooking chamber to accommodate your large pot. Click here for more info on fitting large pots in your Sun Oven. Combine the peas, basil, bay leaves, and water in a large pot. Pour the oil into a shallow pot or cake pan that fits on top of the soup pot. Add the onions and cumin seed, stirring to coat. Cover and place in the Sun Oven. Cook until the onions are golden and the peas are falling apart, 1 1/2 to 2 hours. Discard the bay leaves. Using an immersion blender puree the soup in the pot. Season to taste with salt and pepper. Stir in the onions and serve.

HEARTY SPLIT PEA SOUP!

Steps:

• In a large pot heat oil add onions, celery, carrots, potatoes and carrot saute for 5 minutes add garlic, oregano, bay leaf, salt, pepper & ham bone stir 1 minute. Add peas and cover with enough water to completely submerge all ingredients by a couple inches.
• Bring to a boil. Reduce heat and simmer for about 3-4 hours, until thickened be sure to stir throughout the cooking. The longer you cook it the thicker it gets.
• Go ahead a sneak a taste.
• Season with hot pepper sauce and black pepper Drizzle with sherry.
• Optional I prefer-Blend all but meat in a blender to smooth out.
• Garnish with croutons and bacon bits.

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.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

SPLIT-PEA SOUP WITH CARAMELIZED ONIONS AND CUMINSEED

Steps:

• In a large heavy saucepan simmer peas, basil, and bay leaf in water and broth, covered partially, until peas are tender, about 35 minutes, and discard bay leaf.
• While peas are cooking, in a heavy skillet sauté onion and cuminseed in oil over moderately high heat, stirring, until golden brown.
• In a blender puree soup in batches until just smooth and transfer to a bowl. Stir in onion mixture and salt and pepper to taste.