GARLIC SOUP WITH QUINOA AND SNAP PEAS
Traditional garlic soup might include pasta, potatoes or toasted bread. I decided I wanted more protein and less refined grain for this last-minute dinner, so I used some leftover quinoa that I had in the refrigerator.
Provided by Martha Rose Shulman
Categories quick, soups and stews, appetizer
Time 30m
Yield Serves four
Number Of Ingredients 8
Steps:
- Combine the stock or water, garlic, sage leaves and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 15 to 20 minutes until the flavor of the garlic is no longer sharp. Taste and adjust seasoning.
- Add the snap peas to the simmering soup, and simmer two to three minutes until crisp but tender.
- Beat the eggs in a bowl with the olive oil. Whisk in about 1/2 cup of hot soup. Take the soup off the heat, then whisk the tempered eggs into the soup. Taste and adjust seasoning.
- Place 1/3 cup of quinoa in each soup bowl. Ladle in the soup and serve.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 1143 milligrams, Sugar 8 grams, TransFat 0 grams
CHILLED SUGAR SNAP PEA SOUP
We're doing this classic cold spring soup, and instead of using English peas, we're using sugar snaps which are going to save you a lot of shelling time. This is an incredibly easy soup to make, beautiful to look at, and most important of all, incredibly delicious.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.
- Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.
- Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.
- Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.
- Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
- Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.
Nutrition Facts : Calories 84.4 calories, Carbohydrate 9.4 g, Cholesterol 6.7 mg, Fat 3.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 669.8 mg, Sugar 1.3 g
HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP
With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
- Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 37 g, Cholesterol 39.8 mg, Fat 14.4 g, Fiber 15 g, Protein 25.1 g, SaturatedFat 5.8 g, Sodium 1186.7 mg, Sugar 5.7 g
VEGETARIAN SPLIT PEA SOUP
Even the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, it's a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. -Michele Doucette, Stephenville, Newfoundland
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.
Nutrition Facts : Calories 227 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 771mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 15g fiber), Protein 14g protein.
HEARTY SPLIT PEA SOUP
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
Time 1h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
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
SWEET AND SNOW PEA SOUP
Provided by Food Network
Yield 4 bento servings
Number Of Ingredients 8
Steps:
- In a pot over high heat, bring the water and stock to a boil. Add the snow peas to the pot, reduce the heat to low, and simmer until tender, about 5 minutes. Add the sweet peas and cream. Let simmer for 1 minute, then pour the soup into a blender. Blend the soup on high speed until smooth, about 3 minutes. Pass the soup through a fine strainer and season, to taste. Garnish with creme fraiche and chives.
HEARTY SPLIT PEA SOUP!
The onions, carrots, celery, potatoes and garlic are sauteed first to enliven the sugars in them. This comfort soup gets a wonderful smokey flavor from your choice of ham bone or shank or smoked turkey wings. It's swirled with sherry. Topped with bacon bits and croutons.
Provided by Rita1652
Categories Pork
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 624.3, Fat 7.4, SaturatedFat 1.5, Cholesterol 5.8, Sodium 195.4, Carbohydrate 96.8, Fiber 33, Sugar 13.4, Protein 32.9
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