Do you put potatoes in your split pea soup?
Kathsgrdn
2 years ago
last modified: 2 years ago
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Pea variety for split-pea soup?
Comments (9)Dave, the field peas as per dilla's link and of what are typically used for "split-pea" soup are of the same family as "english peas" or "green peas", brought from europe to NA: pisum sativum. Southern peas or cowpeas of course as you know are the family Vigna from africa and have a dramatically different taste from pisum(IMO), Yeah, I know. Thus the use of "moniker" as opposed to genus or family since many use the common labels interchangeably, incorrectly but still interchangeably. A long discussion over on the Harvest forum some months back came up with several more alternate labels for them but I can't recall all the "we call them" names folks came up with. Sorry if any confusion. But whatever one calls them, they still are not productive enough in the typical home garden to off-set their inexpensive store-bought cost. Dave...See Moresplit pea soup, how do you do it?
Comments (40)Here are a couple of tasty variations in different colors: Red Lentil Soup With Lemon (NY Times 1/9/08) Time: 45 minutes 3 tablespoons olive oil, more for drizzling 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable broth 1 cup red lentils 1 large carrot, peeled and diced Juice of 1/2 lemon, more to taste 3 tablespoons chopped fresh cilantro. 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky. 5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired. Yield: 4 servings. ============================================================ Yellow Split Pea and Sweet Potato Soup (www.wholefoods.com) 1 cup yellow split peas 1 quart vegetable broth 1 medium sweet potato, peeled and cut into ½-inch slices 7 whole green cardamom pods 1Â2 tablespoons ghee (clarified butter) or canola oil 1 medium yellow onion, chopped 1 teaspoon garam masala 1/2Â1 teaspoon ground cumin lemon Cayenne pepper sea salt, to taste ground pepper, to taste Soak the peas in water to cover overnight. Drain and rinse. Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce heat to a simmer and cover. Simmer for an hour. (N.B. I skipped the soaking and gave the split peas a 15 minute head start and simmered until the peas and potato were falling apart -- less than an hour) Heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir and cook another 5 minutes. Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper, as desired. Serves 4...See MoreSurprise! Slow Cooker split pea soup was a hit
Comments (15)Ahhhh, yes! Good ol' home made split pea soup, One of my all-time favorite 'comfort foods'. I've tried it in restaurants, soup & salad places, etc, But for some reason, It is just never very good. But I do love the home made! My 'recipe' is very simple, kind of like my mother made it. Just the split peas, the ham bone, some onion, a bit of white pepper, (I don't like 'fly-specks' in light colored foods) And a little carrot, grated on the largest grate of my grater, for some color. Oh, and water or chicken broth, of course. We do like it to be sort of thick. So glad you & your family tried it and liked it, Isn't it fun to try new things? And get a positive reaction from the family? Rusty...See MoreSplit Pea Soup??
Comments (38)Here is a wonderful tried and true recipe from Stefano Faita A French Canadian soup INGREDIENTS 1 tbsp. olive oil 2 tbsp. butter 1 onion, diced 2 carrots, diced 2 celery ribs, diced 2 leeks, diced (white and light green parts only) 2 garlic cloves, chopped 2 cups yellow split peas, rinsed (about 1 pound package) 3 savory or thyme sprigs 1 bay leaf Freshly ground black pepper, to taste 1 leftover ham bone 2 cups diced ham 4 cups chicken stock, preferably unsalted or low sodium 4 to 6 cups water Salt, to taste, if needed Handful flat leaf parsley, chopped Extra virgin olive oil, for garnishing (optional) Parmesan Croutons or crusty bread, for serving PREPARATION Heat the olive oil and butter in a Dutch oven over medium heat. Add the onion, carrot, celery, leek and garlic and cook until soft, about 5 to 7 minutes. Add split peas, savory, bay leaf, black pepper, ham bone, ham and stock. Add enough water to cover the ham bone. Bring to a boil. Reduce heat to low. Gently simmer, stirring occasionally, until split peas are tender, about 1 to 1 1/2 hours. If the soup is too thick, add some water or stock to loosen. Taste and season with salt, if needed. Remove savory and bay leaf before serving. Stir in fresh parsley. If desired, serve with a drizzle with extra virgin olive oil and Parmesan Croutons or slices of crusty bread. Yield: 8 servings....See MoreKathsgrdn
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2 years agomorz8 - Washington Coast
2 years agolast modified: 2 years agoKathsgrdn thanked morz8 - Washington Coastcarolb_w_fl_coastal_9b
2 years ago
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