Yellow Pea Soup Recipes

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

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.

Steps:

• Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, carrots, celery and turmeric and cook until the vegetables are tender, about 5 minutes. Add the peas, vegetable broth, thyme and 1/2 teaspoon each salt and pepper.
• Bring to a boil; cover, reduce the heat to low and simmer until the peas are tender and the soup is thickened, 40 to 45 minutes. Stir in 1 to 2 cups water at the end of cooking if the soup is too thick.
• Meanwhile, stir together the sour cream, paprika and 1/4 teaspoon each salt and pepper. Spoon the soup into serving bowls and top with the sour cream. Garnish with thyme, if desired.

Steps:

• Put the onion in a large non stick saucepan over medium low heat.
• Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent.
• Add the garlic, stir and continue to cook for 1 minute.
• Stir in the split peas, then the seasonings, hot sauce and the broth.
• Raise the heat to medium and bring to a boil.
• Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick.
• Remove the cover and stir well before serving.

Steps:

• Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.

Steps:

• First, soak 1-pound whole or split peas in cold water overnight.
• The peas will swell so make sure to more than cover them with water.
• Rinse, drain, and pick over the peas before adding to soup pot along with ham bone with enough water to more than cover them.
• Add the remaining ingredients.
• Simmer covered for about 45 minutes on low to medium heat.
• Check soup about every 15 minutes to make certain that it has enough water and also to stir to prevent burning.
• Remove ham bone from pot.
• Cut off the bone whatever meat still clings to it and add those pieces to the soup.
• Serve.

Steps:

• In a large bowl soak peas overnight in enough cold water to cover by 2 inches and drain.
• In a 7 1/2-quart heavy kettle combine leeks, water, peas, ham hock, and thyme and simmer mixture, uncovered, until peas are very tender, about 30 minutes.
• In a blender puree 4 cups soup in batches and return to kettle.
• Peel celery root and cut into 1/4-inch dice. Add celery root to soup and simmer, stirring occasionally, 20 minutes. Add carrots and simmer, stirring occasionally, until tender, about 15 minutes.
• Remove meat from ham hock and discard skin and bones. Chop meat coarse and stir into soup with salt and pepper to taste. Soup may be made 3 days in advance. Cool soup uncovered and keep covered and chilled. Thin soup with water if too thick.

Steps:

• In 3-1/2 to 4-quart slow cooker, combine all ingredients except onions and corn; stir gently to mix.
• Cover; cook on Low setting 7 to 9 hours or until peas are soft.
• Stir in onions and corn. Cover; cook 30 minutes longer or until corn is thoroughly heated.

Steps:

• Place peas in a soup pot, cover with the cold water and soak overnight. Next morning add the chopped vegetables, ham bone and bay leaf. Bring to a boil, then lower heat, cover and simmer gently for 3 to 4 hours. Stir mixture occasionally and add a little boiling water to keep soup at the right consistency. Remove the ham bone and add seasonings. Amount of salt will depend on the saltiness of ham bone.
• Note: If soup is served at once, it will need no binding. If to be chilled and set aside for later, add 2 tablespoons each, well creamed butter and flour, smoothed together and stirred into the simmering soup 10 to 15 minutes before removing from heat.

Steps:

• Drain the peas and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the remaining ingredients except the dill. Cover and cook on low for 6-8 hrs, or until everything has softened. Remove and discard the thyme.
• Stir, adjusting the soup with 250-300ml boiled water as needed. Season to taste. Sprinkle over the dill and serve with rye bread, mustard and pickle, if you like.

Steps:

• Cook the peas and the celery in the chicken stock for 45 minutes.
• Once the peas are tender, puree.
• Add the seasonings, lemon juice and flour to the melted margarine, adding small amounts of the soup to thin (if necessary).
• If you find the soup too thick add the optional water.
• Add the margarine mixture to the soup and simmer 15 minutes before you serve.