cold split pea soup

I made this yesterday. Did you know you can save this recipe and order the ingredients for. The oil is a must (add garlic) and I’ll usually marinate some shrimp in it and add them in or roast a can of beans that I tossed in it If I’m keeping it vegetarian. I have made it twice, each time it was a huge hit. The result was a thin soup- not something I was proud of. Please review the Comment Policy. An infusion of mint in the broth adds a delicious touch to the flavor of the peas. Reply Penny September 6, 2011 at 4:53 pm. Cover the pot and simmer for about 1 hour 30 minutes or until the peas are tender. Won't make it again! Like others have said, the herbed olive oil is a must with this soup! And yes, the oil is key... it makes the whole thing pop. I’ve made this twice now and I just love it! Love this soup for its simplicity and versatility. By using frozen peas, it is not possible to blend to a smooth consistency. I also had trouble with the skins. It tastes great warm, and I'm excited to try it chilled tomorrow with the herbed olive oil. Split Pea Soup. I couldn’t serve it to my group of 80 so I did a quick strain. Cold Split Pea Soup with Mint is a superb vegetarian soup that is as full of flavour as its colour. Add the ham bone. Instructions Soak the split peas in plenty of cold water for at least 3 hours in a large and high pan. Chef Way Daniel Boulud puts this deliciously light and clean-tasting soup—a mix of sweet peas, favas, pea shoots, snap peas and snow peas—on the menu each spring. I made exactly as written. Excellent results every time. Drain and set aside, and rinse out the pot. Delicious! Cut the sliced bacon into strips. 2. Split pea soup freezes well. It was a little thick, but my family all really liked it thick. Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. This is a big batch, so unless you have a big family, then you might want to freeze some so you don’t get tired of eating it every day until it is gone. 1 1/2 teaspoons kosher salt, plus more to taste, 2 (16-ounce) bags frozen sweet peas (6 cups). Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Preparation of Split Pea Soup: Soak the split peas overnight in a bowl of cold water. Absolutely delicious. This is one of my personal favorites, especially when my mint is just popping up in the herb bed. Elise is a graduate of Stanford University, and lives in Sacramento, California. BTW, my friend is serving tomato spinach quiche and pansy iced tea–it will be a divine combo. Your comment may need to be approved before it will appear on the site. ~Elise. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Enjoy this classic, family soup recipe which is a meal in and of itself! I really liked the idea of a cold soup to start in Summer. Add peas and cook, stirring occasionally, until just tender, about 2 minutes. This easy homemade Split Pea Soup recipe is silky, hearty, filling, and so flavorful. Serve garnished with crème fraîche and mint strips. Hubby thought so too. I made this last night and it was soooo good! Directions In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight. Add the frozen peas and salt and pepper to taste. I imagine it would be amazing with some sauteed shrimp floating on top, or I can see it with some nicely seasoned diced cherry tomatoes and/or big homemade croutons on top as well. Thanks Elise for your site and all the delicious recipes. I used a homegrown sweet onion from the farmers market instead and accidently browned some of the butter. But somewhere between 'cold' and room-temp was just right. Love this easy, make-ahead soup. Sorry, made this at Easter dinner and all the guests didn't eat it. Terrific addition to my hot-weather repertoire. 2. It's wonderful served hot or chilled. Not a smooth pea soup at all and wouldn’t trade it for one cooked with a ham bone, but very good. wow, what a great recipe! I refrigerated it, and pulled it out a little early before serving, and tasted again, and it seemed too thick then (I assumed from being chilled). Sounds like you may have used regular frozen peas and not petite peas which are smaller and more tender. Heat to boiling again; reduce heat. Prep … The soups flavour is taken into overdrive by using heavy cream and a few fresh mint leaves. Hello! 4 Blend in the cream. Simmer the ham bone, vegetables and split peas for about an hour and a half, stirring every so often, and you’ll end up with the most perfect split pea soup recipe you’ve ever tasted. It's easy to make … This soup looks amazing and perfect for this rainy weather! This is very unpleasant. I've also been thinking of other ways I could use this soup--maybe over a piece of french bread toast with a poached egg for breakfast or over some pasta for a fuller meal. Add onion and cook, stirring often, until softened but not browned, 6–8 minutes. I never thought mint and peas would go well together. This simple soup was soooo delicious - beautiful green color and very refreshing on a hot summer day. Every time I take a cooking class from Sacramento chef Evie Lieb I’m inspired for weeks with new ideas and recipes for bringing out the best from ingredients. Elise is dedicated to helping home cooks be successful in the kitchen. Have these ingredients delivered or schedule pickup SAME DAY! Add onion, carrot, and celery. blander palettes, such as some children, enjoyed it), and it is winter–just as good served warm in the winter! This soup is simple and delicious! Sounds great, and I can’t wait to try it. Canning Soup – Split Pea with ham! If I can’t find petit peas, what would you suggest for a substitute? One time I also added basil. Also, the only difference between yellow and Thank you for all the years of wonderful recipes and family stories. Photo by Chelsea Kyle, food and prop styling by Ali Nardi. The almost luminescence green comes from the dry green split peas and bolstered by the mint. Once they come to a … ~Elise. Add broth and mint, then peas: Add the broth and mint sprigs to the shallots, increase the heat and … Bringing it to lunch as a friend’s today, and working a bit too fast, accidentally put in Vanilla Scented Almond Milk instead of 2% (I never do heavy cream)–I thought I had reuined it–but it is delicious! This is a great one for an appetizer or served alongside something else. Add shallots and cook until softened, but not browned, a couple minutes. I like to think I am one of your early readers–when you were still recuperating with your parents. I cut out the cream and subbed EVOO for butter, and felt like it was perfectly rich just the way it was. The tiny pea skins are present in every spoonful. I’ve made this soup twice this week because it is so good, fast (15 minutes), simple yet delicious (i.e. Return to a boil, reduce heat and simmer until the peas are just tender, 3-5 minutes.

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