Yellow Pea Soup With Cherry Tomatoes And Parsley Artsoppa Recipes
YELLOW SPLIT PEA SOUP
"This is a great new twist on traditional pea soup," remarks Lynn Jurss of Thousand Oaks, California. "It tastes wonderful and has a sunny yellow color."
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.
Nutrition Facts : Calories 374 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 959mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
SWEDISH PEA SOUP (ARTSOPPA)
A traditional Swedish dish. Very easy to prepare. The consistency of the peas is up to everyone. I like them al dente in the broth, while some like them so soft that the soup becomes more like a porridge. In Sweden this is traditionally served with warm Punsch (a sweet beverage with arrack). The soup could of course be made vegetarian. Substitute vegetable bouillon cubes for the meat.
Provided by Andreacute Grisell
Categories Beans
Time 13h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the peas in 2 quarts of water overnight.
- Bring the peas to a boil in the water they soaked in.
- Add onion, meat and spices except mustard.
- Simmer until the meat is done and the peas have softened (about 1 hour).
- Take up the meat and cut into pieces.
- Put them back in the soup.
- Add more spices, if necessary.
- Serve hot with mustard.
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