SLOW COOKER SPLIT PEA SOUP WITH CHORIZO
Provided by Robin Miller : Food Network
Time 5h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Remove bay leaves and season with salt and black pepper before serving.
SPLIT-PEA SOUP WITH CHORIZO
Steps:
- In a heavy kettle brown the chorizo over moderate heat, stirring, transfer it with slotted spoon to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion, the celery, and the garlic over moderately low heat, stirring, until the celery is softened, add the split peas, the broth, the water, the thyme, and the bay leaf, and simmer the mixture, covered, stirring occasionally, for 1 1/4 hours, Stir in the carrots and simmer the soup, covered for 30 to 35 minutes, or until the carrots are tender. Discard the bay leaf, season the soup with salt and pepper, and serve it with the croutons.
SPLIT PEA SOUP WITH CHORIZO AND SAGE
Steps:
- Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook until sausage is lightly browned, about 10 minutes. Remove sausage from pot with slotted spoon and reserve. Add onions, salt and pepper to pot and cook over medium low heat until translucent, about 10 minutes. Add garlic and cook 1 minute to release its aroma. Stir in carrots and celery and cook five minutes. Add potatoes, split peas, stock or water and bay leaf and bring to a simmer. Cook about 45 minutes, until peas are soft. Add back reserved chorizo slices and simmer 5 minutes to combine flavors. Stir in parsley and sage and serve.
CHORIZO & CHICKPEA SOUP
Sizzling Chorizo & chickpea soup
Provided by Good Food team
Categories Dinner, Lunch, Soup, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
- Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.
Nutrition Facts : Calories 366 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 4.26 milligram of sodium
SPANISH STYLE SPLIT PEA SOUP
Make and share this Spanish Style Split Pea Soup recipe from Food.com.
Provided by CookToRelax
Categories Ham
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Slice the Choriza and render the oil in a pot (Le Creuset French Oven).
- Take out the chorizo and add chopped garlic, onion, green pepper, bay leaves, cumin, and chicken boullon cubes, season with ground black pepper.
- sautee until translucent and starts to stick on bottom of pot.
- De glaze pot with wine.
- Add peas, water, cubed ham, and chorizo.
- Simmer for 45 min to 1 hour.
Nutrition Facts : Calories 367.2, Fat 16.3, SaturatedFat 5.9, Cholesterol 35.4, Sodium 775.6, Carbohydrate 34.1, Fiber 11.5, Sugar 6.4, Protein 20.6
SPLIT PEA SOUP WITH CHORIZO
Steps:
- To save time, soak split peas for up to 6 hours. In a heavy pot, brown the chorizo over moderate heat, stirring. Pour off all but one tablespoon of the fat. Add the onion, celery, and garlic and cook over moderately low heat, stirring, until the celery is softened. Add the split peas, the broth, the water, the thyme, and the bay leaf and simmer, stirring occasionally, until the soup thickens and the peas break down, about 2 hours. Add water if needed.
- Serve with a couple of drops of good balsamic vinegar.
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