Split Pea Soup With Sun Dried Tomato Gremolata 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 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.

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:

• In a large pot, combine split peas, potatoes, carrots, peppers, onions, garlic, thyme, and 4 quarts water.
• Bring to a boil over high heat. Reduce heat, cover partially, and simmer, stirring occasionally, until peas have broken down and liquid has thickened, about 45 minutes. Add extra water as necessary and skim foam from the surface as needed. The consistency should be smooth and not too thick.
• Season soup with salt and pepper.

Steps:

• Soak the peas or not according to package recommendations.
• Put the bones in a kettle and cook over moderate heat until bones start to brown. Add the onion and garlic and cook, stirring, until onion is wilted. Drain the beans and add them to the kettle.Add the water, bay leaf, thyme, tomatoes, salt and pepper to taste. Bring to the boil and let simmer one hour.
• Meanwhile, cut the carrots into one-and-one-half-inch lengths.Cut the pieces lengthwise into very thin slices. Stack the slices and cut the slices into very thin julienne strips. Drop the strips into boiling water. Let boil two minutes. Drain thoroughly.
• When the soup is cooked, pour it into the container of a food processor or electric blender and blend until smooth. Return it to a saucepan and bring to the boil. Add the cream, Tabasco sauce to taste and the carrots. Serve piping hot.