Microwave Split Pea Soup For 2 Recipes

SPLIT PEA SOUP

Steps:

• Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

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.)

PAM'S SPLIT PEA SOUP FOR 2

Steps:

• 1. Prepare the vegetables, and melt the butter in a medium saucepan. Add vegetables and cook over medium heat until softened. Add the proscuitto and the hot dog (cut into 1/4" rounds) and stir. Cook for about 10 minutes.
• 2. Add water and chicken broth to the pot containing the vegetables and meats. Add split peas which have been picked over to remove any small stones or questionable looking peas. Stir well.
• 3. Stab a toothpick through the two bay leaves and the garlic clove and add to pot. (This makes them easier to find and remove before serving.) Add remaining seasonings and stir.
• 4. Simmer on medium-low until the peas are tender and falling apart. Stir occasionally to avoid scorching the bottom. (See note below for thicker soup.)
• 5. Remove parsley sprigs and toothpick with bay leaves and garlic. For smoother soup, scoop out a cup or more, remove the hotdog slices (return to pot) and blend in a blender or food processor. Return blended soup to the pot and heat through. Adjust seasonings to taste.
• 6. Serve with a nice crusty bread and salad, or with a grilled cheese sandwich. You can also add some creme fraiche or a dollop of sour cream to the top when serving and stir it in when you eat. Chopped parsley is also an optional garnish.
• 7. Note: This is a soup, not a thick "stoup". If you like your split pea soup thicker, increase the split peas (up to 1 3/4 to 2 cups) or thicken it with either a roux of butter and flour or a slurry of flour and water during the final cooking process.
• 8. I will tell you that if you use this recipe and let the soup sit and reheat it, it will be thicker. So if you are going to eat it right away, use the larger amount of peas, but if you plan on making it earlier in the day and reheating it, it will be thickened more. If it gets too thick, just add a little chicken broth to thin it.

MICROWAVE SPLIT PEA SOUP FOR 2

Steps:

• In 2-quart casserole combine bacon and onion.
• Cover with paper towel.
• Microwave at High 2 to 3 minutes, or until bacon is brown.
• Add remaining ingredients; cover with plastic wrap.
• Microwave at High 20 to 35 minutes, or until peas are soft, stirring every 10 minutes.
• Remove peppercorns and bay leaf before serving.

QUICK PEA SOUP

Steps:

• Place peas and 1/4 cup milk in a blender; cover and process until pureed. Transfer to a small saucepan., Add pepper and, if desired, salt; stir in remaining milk. Cook over medium heat 4-6 minutes or until heated through, stirring frequently.

15 BEST SPLIT PEA SOUP RECIPES: COZY SPLIT PEA SOUP AND MORE

Steps:

• In a stock pot, heat olive oil to medium heat. Add onion, carrot, and celery to pot with 1/4 teaspoon salt. Cook for 8-10 minutes until vegetables are softened and onions are translucent. Add garlic and split peas, and cook for 1 more minute.
• Add chicken stock, bay leaves, thyme, and black pepper to the pot. Add ham shank. Bring soup to a boil, stir thoroughly then turn heat down to a simmer and cover.
• Simmer, stirring occasionally. After 45 minutes of cooking, remove ham shank so that you can let lightly cool, then shred meat off the bone. Add meat to pot (if you are using diced ham, add it now), then simmer soup for another 10-15 minutes, until split peas have started to break apart, are very soft, and desired thickness of your soup has been reached, adding 1/2 to 1 cup water. When desired thickness is achieved, discard thyme sprigs and bay leaves. Stir in vinegar and Worcestershire sauce. Taste and adjust salt by 1/4 teaspoon increments if needed.
• Serve with crusty bread or croutons!
• Leftovers keep well in covered container in refrigerator for 4 days. When reheating, add water to loosen.