Irish Green Pea Soup Recipes

SIMPLE HEALTHY GREEN PEA SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Saute onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and saute until fragrant, about 1 minute.
• Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
• Puree soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt and pepper.

ENGLISH PUB SPLIT PEA SOUP

Steps:

• Place ham bone in a 4-qt. slow cooker. Add peas, celery, carrot and onion. Combine water, beer and mustard; pour over vegetables. Cook, covered, on high 5-6 hours or until peas are tender., Remove ham bone from soup. Cool slightly, trim away fat and remove meat from bone; discard fat and bone. Cut meat into bite-sized pieces; return to slow cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.

FRESH PEA SOUP

Steps:

• Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
• *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

GREEN PEA AND HAM SOUP RECIPE

Steps:

• Gather the ingredients.
• In a large heavy-bottomed saucepan, heat the oil over medium heat being careful not to burn it (if it does smoke, start again). Add the onions and cook until translucent, about 5 minutes. The onions should be softened but not browned.
• Add the garlic and cook for another minute.
• Add the stock, chopped parsley, the leaves from the sprig of mint, 2/3 of the peas, and 2/3 of the ham. Reserve remaining peas and ham.
• Simmer over a gentle heat for 10 minutes. The peas should be cooked and the ham warmed throughout.
• Working in batches, carefully blend the soup in a food processor until a thick, chunky soup is created. If the soup is too thin it can be reduced down next, and if too thick, add a little boiling water.
• Pour the soup back into the saucepan, add the remaining peas and ham, and heat until the peas are cooked and the ham warmed right through. Check the seasoning and add black pepper and salt as desired. Be very careful with the salt as the ham is already quite salty.

IRISH SPLIT PEA SOUP

Steps:

• 1. Spray your pan with Pam® or similar.Add the onion, carrots, and celery to the pan and cook for 3 to 4 minutes until the onion is soft but not brown. Add the bacon crumbles to the pan with the water.
• 2. Add the peas to the pan with the thyme, bay leaves, potato, and ham or pork bone if you have one and bring to a boil. Lower the heat, cover, and simmer for 1 hour. (Check to see if more water needs to be added.)
• 3. Remove the thyme, bay leaves and bone. Process the soup with an immersion blender or food processor until desired texture. Return the mixture to the pot, add half and half, if using, and the diced ham/smoked pork. Reheat gently. Season with salt and black pepper. Ladle into soup bowls and serve.

EASY SPLIT PEA SOUP

Steps:

• Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
• Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)

5-INGREDIENT VEGAN PEA SOUP

Steps:

• Peel and finely dice onion and garlic cloves. Peel and dice the potato.
• In a pot, heat a tablespoon of vegetable oil, then add the onion and gently fry until translucent, stirring occasionally. Stir in the minced garlic, then add the diced potatoes and peas. Pour over with vegetable stock, and season with salt, pepper, and finely chopped fresh herbs to taste.
• Let it cook on low for about 15 minutes, until the potatoes and peas are fork-tender. Then, remove from heat, add a tablespoon of lemon juice and blend until smooth.
• Pour pea soup on plates and serve.
• Optionally you can decorate with some plant-based yogurt or cream, a drizzle of olive oil, some thyme, a teaspoon of chopped peanuts, and blanched peas.

IRISH GREEN PEA SOUP

Steps:

• Soak peas overnight by adding baking soda and pouring boiling water over them.
• Bring ham stock to a boil. Drain peas and put in boiling stock, bring to a boil again, add sage and reduce heat to simmer.
• When peas are very soft, puree by forcing them through a sieve, or use a food processor or hand blender.
• Return puree to saucepan and reheat. Add sufficient stock to give consistency of whipping cream. Season with salt and pepper. Garnish with diced ham or diced salt pork or bacon. Serves 4.
• From the Kitchens of the World.A Canadian Feast.

IRISH SPLIT PEA SOUP WITH CRUBEENS (PIG'S FEET)

Steps:

• Rinse peas; pick over. Place in bowl; cover with water. Soak overnight. Drain any remaining liquid from peas; add water to make 10 cups of liquid. Combine peas and liquid in Dutch oven.
• Rinse pig's feet under running water; add to peas. Bring to boil. Skim any foam. Reduce heat to low; cook 1 1/2 to 2 hours. Remove pigs' feet. Add vegetables and seasonings; cook 1 hour more. When pigs' feet have cooled, remove skin and bones; chop meat. Puree soup in electric blender or pass through a sieve. Add chopped meat.
• Melt butter in small saucepan. Add flour; cook until bubbly. Add small amount of soup to flour mixture, stirring well. Pour back into soup kettle. Stir well; cook 5 minutes.
• Next make croutons. Remove crusts from bread; cut into 1/2 inch cubes. Melt butter in heavy skillet; fry bread cubes over moderate heat until golden. Drain; serve sprinkled on soup. Makes 6 to 8 servings.
• Irish Cooking.

FRESH PEA SOUP

Steps:

• Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
• Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.