Gule Aeter Danish Pea Soup Recipes

Steps:

• Combine all ingredients and simmer for 1 hour.
• Serve.

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.

Steps:

• Place all the ingredients into a large pot, bring to the boil and simmer for 1 1/2 hours.
• Remove the hock from the soup and remove the meat from the bone, chop into small pieces and put back into soup.
• Serve.

Steps:

• In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Puree with an immersion blender until coarsely pureed. (I like it to have some texture.) Alternatively, use a blender to puree the soup 1 cup at a time. Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, I may add up to another teaspoon of salt and 1/2 teaspoon pepper to give the soup a very bright flavor.
• Meanwhile, preheat the oven to 425 degrees. Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.
• Reheat the soup and serve in shallow bowls with a slice of crispy ham on top. Drizzle with a little olive oil and serve hot.

Steps:

• Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
• *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

Steps:

• 1. Combine all ingredients and simmer for 1 hour.
• 2. Serve.

Steps:

• In a 5qt pot,add sofrito, sazón, vienna sausages, tomato sauce, salt, canola oil, olives and alcaparras.
• Rinse the rice well and add to the other ingredients.
• Add the hot water and liquid of the sausages and water to equal the amount of water specified. Turn heat up to medium high and stir well.
• When it starts boiling, lower the heat to medium, and let the rice completely dry out. By now, most of the liquid will be absorbed and you will not see the edges around the rice bubbling.
• Stir the rice with a large spoon, bringing the rice at the bottom to the top.
• Cover the pot to a tight fit with the lid and aluminum foil and reduce the heat to low.
• After about 20 minutes, uncover carefully
• and turn the rice again using the large spoon.
• Cover the pot again with and cook for another 10 minutes.
• Remove the pot and set it on a cool burner. DO NOT leave it on a hot burner or it will continue to cook.
• Let stand for about 5 minutes.

Steps:

• Drain the peas and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the remaining ingredients except the dill. Cover and cook on low for 6-8 hrs, or until everything has softened. Remove and discard the thyme.
• Stir, adjusting the soup with 250-300ml boiled water as needed. Season to taste. Sprinkle over the dill and serve with rye bread, mustard and pickle, if you like.

Steps:

• large kettle with 6 cups water.
• Cook slowly, covered, 1 1/2 hours, until tender.
• Put bacon, carrots, celery root, leeks, onions, thyme, salt, and pepper in another kettle.
• Cover with water.
• Cook slowly, covered, 40 minutes until vegetables and bacon are tender.
• Take out bacon; slice and keep warm.
• Remove vegetables and add to cooked split peas with as much as the broth in which the vegetables were cooked as desired to thin the soup.
• Reheat, if necessary.
• Ladle soup, including vegetables, into wide soup plates and serve sliced bacon and the cooked sausage links separately on a platter.
• Serve with dark bread, mustard, and beer.