Split Pea Soup With Sherry Recipes

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:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

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.

Steps:

• Chop onion, celery, carrots, mushrooms and garlic and set aside.
• Rinse split peas. In a large soup pot (at least 7 quarts), combine peas, broth, bay leaf, thyme and cumin. Bring to boiling, stirring frequently and watching carefully so it doesn't boil over. Reduce heat, cover and simmer for 1 hour, stirring occasionally.
• When peas have cooked for 1 hour, stir in chopped vegetables.
• Return soup to boiling, then reduce heat, cover and simmer for 30 minutes more or until vegetables are tender.
• Discard bay leaf.
• Stir in Sherry.

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.

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.

Steps:

• Sort and rinse peas.
• In a large pot combine all ingredients except spagetti.
• Bring to a boil.
• Reduce heat, cover and simmer until peas are tender, about 2-3 hours. Adding water if necessary.
• In the meantime cook spagetti until al dente, and drain.
• After soup has finished cooking and peas are tender add spagetti and cook about 5 minutes longer.
• Serve topped with hot sauce and croutons if desired.

Steps:

• Mix peas, water, sherry sweet potatoes, onion, garlic, and salt in a 4 quart crockpot.
• Cover and cook on low for 10-11 hours until vegetables are tender.
• Stir in spinach, half and half, and dill.
• Cover and cook on low for 30 minutes or until spinach is wilted.
• Season with pepper.

Steps:

• Place all ingredients into a large stew pot.
• Cover ingredients with water about 2 inches above the top of the ingredients.
• Bring to a boil.
• Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
• Serve with a crusty bread if desired.