Greek Split Pea Soup With Lemon Recipes

HEARTY SPLIT PEA SOUP WITH BACON

Steps:

• Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
• Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
• Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.

PEA, LEMON, AND EGG-DROP SOUP

Steps:

• Shell peas (you should have 1 1/2 cups), reserving pods. Combine pods and stock in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 30 minutes. Strain out pods, reserving stock.
• Return 4 cups stock to pot, and bring to a boil. Add 1 teaspoon salt and the peas. Reduce heat, and vigorously simmer until peas are tender and bright green, 3 to 4 minutes.
• Add eggs in a slow, steady stream, swirling liquid gently with a fork to create strands. Stir in lemon zest and juice to taste, then pea tendrils. Cook just until tendrils are wilted, about 30 seconds. Season with salt and pepper. Serve immediately.

GREEK LEMON CHICKEN SOUP

Steps:

• In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
• Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
• Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

YELLOW SPLIT-PEA SOUP WITH LEMON

Steps:

• In a large cooking pot, heat olive oil on medium-high heat.
• Add onion and cook uncovered for 5 minutes, stirring often, until onion is softened and starting to brown.
• Reduce heat to medium and add carrots, celery, garlic, yellow split peas, chicken broth and cook uncovered for about 5 minutes, stirring occasionally until carrots start to soften.
• Add bay leaf and bring to boil.
• Reduce heat to medium low, and simmer for about 1 1/2 hours or until peas are soft but not mushy.
• Discard bay leaf.
• Add spinach, heat and stir for about 1 to 2 minutes or until spinach is wilted.
• Add lemon juice and black pepper and stir well.
• Adjust seasonings to taste.
• Refrigerate any unused portions.

YELLOW SPLIT PEA SOUP WITH LEMON

Steps:

• Bring the peas, water, and bay leaf to a boil, then simmer until the peas are completely soft, about 45 minutes.
• Remove bay leaf, press peas through a sieve and return the puree to the soup pot.
• Melt butter and olive oil in a skillet over medium heat.
• Add onions and cook until soft. Add carrot, celery, garlic, salt, and ground cumin, and cook 10 minutes.
• Add the vegetables to the pea puree and simmer until they are soft. (Rinse out the skillet with a small amount of water, then add the water to the soup.) Add lemon peel and juice to taste.
• Check for salt and cumin and add more of each if desired.
• Finish with black pepper to taste and serve sprinkled with paprika and garnished with fresh herbs.