Best 10 Swiss Pea Soup Recipes

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Dive into the hearty goodness of Swiss pea soup, a classic dish that combines the vibrant flavors of fresh peas with a creamy broth. This comforting soup is a staple in many European cuisines, particularly in Switzerland, where it's known as Erbsensuppe. Our collection of recipes offers a diverse range of variations, catering to different dietary preferences and culinary expertise. Whether you prefer a traditional approach with our classic Swiss pea soup recipe or a vegan version that's just as satisfying, we have you covered. For those seeking a quick and easy option, our instant pot Swiss pea soup recipe delivers a delicious meal in no time. And for those with a penchant for culinary exploration, our creamy Swiss pea soup with ham and bacon recipe adds a smoky, savory dimension to the classic flavor profile. No matter your choice, you'll find a Swiss pea soup recipe here that will warm your heart and soul.

Here are our top 10 tried and tested recipes!

HEARTY SPLIT PEA SOUP



Hearty Split Pea Soup image

For a different spin on traditional pea soup, try this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. -Barbara Link, Alta Loma, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h45m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

1 package (16 ounces) dried split peas
8 cups water
2 medium potatoes, peeled and cubed
2 large onions, chopped
2 medium carrots, chopped
2 cups cubed cooked corned beef or ham
1/2 cup chopped celery
5 teaspoons chicken bouillon granules
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon salt, optional

Steps:

  • In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

Nutrition Facts : Calories 199 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 352mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges

SPLIT PEA SOUP



Split Pea Soup image

This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.

Provided by bluebayou

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 10h30m

Yield 6

Number Of Ingredients 10

2 ¼ cups dried split peas
2 quarts cold water
1 ½ pounds ham bone
2 onions, thinly sliced
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

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.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g

COLD PEA SOUP WITH HERBED OIL SWIRL



Cold Pea Soup with Herbed Oil Swirl image

Creamy, cold, and refreshing, this pretty green soup is the perfect way to start a warm weather dinner party.

Provided by Anna Stockwell

Categories     Soup/Stew     Low Fat     Vegetarian     Kid-Friendly     Yogurt     Pea     Spring     Summer     Healthy     Freeze/Chill     Chill     Dinner     Small Plates

Yield 6 servings

Number Of Ingredients 7

3 tablespoons unsalted butter
1 medium onion, chopped
1 1/2 teaspoons kosher salt, plus more to taste
2 (16-ounce) bags frozen sweet peas (6 cups)
1 cup plain Greek yogurt
Freshly ground black pepper
1/2 cup Herbed Olive Oil

Steps:

  • Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 1 1/2 teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.
  • Remove pot from heat and stir in yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.
  • Divide soup among bowls and top each with a swirl of Herbed Olive Oil.
  • Do Ahead
  • The soup can be made and chilled for up to 2 days.

SWISS PEA SOUP



Swiss Pea Soup image

Pea soup is very traditional in Northern Europe. This is a Swiss version. They would use a ham called jambon de la borne, or hook ham, as it is hooked up in the huge cheese chalet chimney where people make cheese on wooden fires in the Alps. Most of us will have to do with a good smoked ham bone. The recipe was adapted liberally from FXCuisine.com

Provided by PanNan

Categories     Ham

Time 4h

Yield 8 serving(s)

Number Of Ingredients 13

1 lb yellow split peas
1 ham bone, smoked with some meat on it
4 carrots, peeled and chopped
10 waxy potatoes, peeled and chopped
1 celeriac, peeled and chopped
1 leek, finely chopped
3 garlic cloves, crushed
2 onions, one left whole, the other finely diced
2 bay leaves
2 whole cloves
1 tablespoon oil
one bunch herbs (such as a mix of parsley, sage, thyme, oregano, celery leaves and savory)
salt & fresh ground pepper

Steps:

  • Soak the peas in water for at least 90 minutes, or overnight. Change the water a few times.
  • Take the whole onion and nail the bay leaves into it with the whole cloves.
  • Add the oil to a soup pot. When hot, add the diced onion and chopped leek and saute until they're soft. Add the chopped carrots, potatoes and celeriac and continue to saute for a few minutes.
  • Add water until the vegetables are just covered.
  • Rinse the peas an additional time and add to the pot with the vegetables. Add the whole studded onion and the ham bone. Wrap the herbs and tie with kitchen twine, and add it to the pot as well (leaving a little string to pull it out easily).
  • Add more water to cover and cook over medium (not hot) heat,slowly, until it boils. Remove the skim as needed as it comes to a boil.
  • When boiling, lower heat to a simmer, and cook at least two hours uncovered.
  • Remove the tied herb bunch, the whole studded onion and the ham bone.
  • Using a stick blender, puree the soup until well blended.
  • Taste before salting, as the ham is pretty salty. Top with cracked pepper, and any ham bits that were cut from the removed bone.

NEELY'S CHICKPEA, HAM AND SWISS CHARD SOUP



Neely's Chickpea, Ham and Swiss Chard Soup image

Provided by Patrick and Gina Neely : Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

3 slices bacon, chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 large carrot, diced
One 6-ounce piece smoked ham steak, diced into 1/4-inch cubes
1/2 teaspoon red pepper flakes
Salt and freshly cracked black pepper
1 small bunch Swiss chard, stemmed and sliced into thin ribbons
1 quart low-sodium chicken broth
One 16-ounce can chickpeas or black-eyed peas, drained and rinsed
One 15-ounce can diced tomatoes
Hot sauce, as needed
Worcestershire sauce, as needed
Grated Parmesan, for garnish

Steps:

  • Add the bacon to a heavy-bottomed Dutch oven over medium heat. Fry until crisp, then transfer to a paper towel-lined plate and reserve. To the same Dutch oven, add the onion, garlic, and carrot, and saute until the vegetables are tender, roughly 4 minutes. Add the ham steak and red pepper flakes and adjust the seasonings with salt and black pepper, to taste. Add the Swiss chard and saute until it begins to soften.
  • Stir in the chicken broth, chickpeas or black-eyed peas, and the canned tomatoes with their juices. Bring the soup to a boil, then reduce the heat to a simmer and let cook for 30 minutes. Taste for seasoning and add more salt and pepper, if necessary. Splash with some hot sauce and Worcestershire sauce. Ladle the soup into serving bowls and sprinkle each serving with Parmesan cheese and bacon.

SWISS CHARD WITH BLACK-EYED PEAS



Swiss Chard with Black-Eyed Peas image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Chop the stems and leaves of 1 large bunch rainbow chard. Cook 3 smashed garlic cloves in 1/4 cup olive oil in a skillet, 1 minute. Add the chard stems; cook until tender, 5 minutes. Add one 15-ounce can black-eyed peas (drained; 1/4 cup liquid reserved). Cook 5 minutes, then add the reserved liquid. Add the chard leaves and let wilt, 4 minutes. Season with hot sauce.

PARKER'S SPLIT PEA SOUP



Parker's Split Pea Soup image

Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker's Split Pea Soup by Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     appetizer

Time 1h40m

Yield 5 to 6 servings

Number Of Ingredients 10

1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water

Steps:

  • In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

SWISS CHARD AND CHICKPEA MINESTRONE



Swiss Chard and Chickpea Minestrone image

This simple minestrone, packed with Swiss chard, does not require a lot of time on the stove.

Provided by Martha Rose Shulman

Categories     dinner, easy, weekday, one pot, pastas, soups and stews, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, cut in small dice
1 celery stalk, cut in small dice
1 leek, white and light green parts only, halved lengthwise, cleaned thoroughly and sliced thin
Salt
4 large garlic cloves, minced
7 cups water
2 tablespoons tomato paste
A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth
1 (15-ounce) can chickpeas, drained and rinsed
1/2 pound Swiss chard, stemmed, leaves washed and cut crosswise in thin strips (chiffonade) (4 cups, tightly packed, chiffonade)
1/2 cup soup pasta, like elbow macaroni or broken spaghetti
Freshly ground pepper to taste
Freshly grated Parmesan

Steps:

  • Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven. Add the onion, carrots and celery. Cook, stirring, until beginning to soften, about three minutes. Add 1/2 teaspoon salt and the leek. Continue to cook, stirring often, until tender, about three minutes. Add the garlic, stir for about a minute, and then stir in the water, tomato paste and the bouquet garni. Bring to a simmer. Add salt to taste, reduce the heat to low, cover and simmer 30 minutes. Stir in the chickpeas. Taste and adjust salt. Remove the bouquet garni.
  • Add the Swiss chard and the pasta to the soup, bring back to a simmer, and simmer another 10 minutes or until the pasta is cooked al dente. Grind in some pepper, taste and adjust seasonings. It should be savory and rich-tasting. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 817 milligrams, Sugar 5 grams

SWEDISH YELLOW PEA SOUP



Swedish Yellow Pea Soup image

Provided by Suzanne Hamlin

Categories     dinner, soups and stews, appetizer, main course

Time 1h

Yield 8 servings

Number Of Ingredients 7

1 pound dried, whole or split yellow peas (see note)
1 large onion, chopped, 1 1/2 to 2 cups
1 pound fresh bacon, in one piece
1 bunch fresh marjoram or thyme
Hot and sweet or hot mustard, to taste
Fine sea salt to taste
Freshly ground black pepper to taste

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

GRANDMA'S PEA SOUP



Grandma's Pea Soup image

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

Categories     Dinner     Lunch

Time 3h

Yield 16 servings (4 quarts).

Number Of Ingredients 18

1/2 pound dried whole peas
1/2 pound dried green split peas
1 meaty ham bone
3 quarts water
1 large onion, chopped
1 medium carrot, chopped
2 celery ribs, chopped
1/2 cup chopped celery leaves
1 teaspoon bouquet garni (mixed herbs)
1 tablespoon minced fresh parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound smoked sausage, chopped, optional
SPAETZLE DUMPLINGS:
1 cup all-purpose flour
1 large egg, beaten
1/3 cup water

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.

Tips:

  • Use fresh or frozen peas. Frozen peas are a great option if you don't have fresh peas on hand. Just be sure to thaw them before using.
  • Cook the peas until they are tender but still have a slight bite. You don't want to overcook them, or they will become mushy.
  • Use a good quality vegetable broth. The broth is the base of the soup, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
  • Add some fresh herbs to the soup. Fresh herbs, such as parsley, thyme, or rosemary, can really brighten up the flavor of the soup.
  • Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Swiss pea soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover peas. So next time you have some extra peas, give this soup a try. You won't be disappointed!

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