Mimis Pureed Vegetable Pea Soup Recipes

VEGETARIAN SPLIT PEA SOUP RECIPE

Steps:

• CHOP VEGETABLES: Option #1: Dice carrots, celery and onion into 1/2 inch/1.3cm pieces - and mince the garlicOption #2 (shortcut): Cut vegetables into 2 inch/5 cm pieces and pulse them in the processor (this is a big shortcut so my preference!). I process onions in one batch, then carrots, garlic and celery in another. I leave a few larger chunks of carrots and celery to have some vegetables that hold their shape in the finished soup. If you plan to blend the soup into a purée, however, there's no need.
• COOK ON STOVE TOP: (see Note 1 and 2 for other cooking methods)Sauté veggies: Heat oil on medium heat in a large pot. Add onions and sauté 3 minutes. Add celery and carrots and garlic and sauté 4-5 minutes. Shortcut: skip this step (and skip the oil) and just add everything to the pot and cook. Sautéing adds flavor though.Add broth and seasonings, then cook: Add peas, broth, water, dill and seasonings to pot. Bring to boil. Reduce heat, cover and simmer on medium low (3/10) for 1 1/2-2 hours, until vegetables and peas are soft. If too watery, continue to cook for 15-20 minutes with lid off or partially covering the pot. But note that soup will thicken on standing or in fridge. Remove bay leaf and adjust seasonings to your taste.
• SERVE: If you like chunkier soup, serve as is. If you prefer creamier soup, blend soup in processor (in batches), blender or with stick immersion blender. Alternatively, do half and half - blend half the soup to creamy, then combine with the unblended chunky half. Serve with croutons, biscuits, a warm crusty loaf bread or cornbread.

VEGETARIAN SPLIT PEA SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

HEARTY VEGETABLE SPLIT PEA SOUP

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

MIMI'S SPLIT PEA SOUP

Steps:

• Combine all ingredients in a large stock pot.
• Bring to a boil. reduce heat and simmer, covered, for approximately 1 1/2 to 2 hours or until peas are soft. Add potatoes and barley the last 25 minutes of cooking time.
• Stir from bottom occasionally and skim foam off top if it accumulates.
• Once peas, potatoes and barley are tender, remove pot from heat and let cool for 15 minutes.
• If using ham hock (or turkey wing), remove from soup, let cool and cut meat from bone. Finely chop meat and set aside.
• Ladle soup in batches into a blender or processor.
• Blend/process 2 to 3 seconds only.
• Return soup to pot, stir in ham (or turkey).
• Reheat (if necessary) and serve.

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.

MIMI'S VEGETABLE SOUP

Steps:

• In a large stock pot, add 2 cups liquid (water or broth) and stew beef. Bring to a boil and remove any foam from the water. Cook 5-10 minutes.
• Add onion, celery, salt, pepper, and parsley.
• Add tomato soup. Fill soup can with water and add to pot.
• Cook on medium heat for approximately 30 minutes.
• Add the raw vegetables next - turnips, potatoes, carrots, etc., and bring pot to boil.
• Cook over medium low heat until raw vegetables are tender, about 45 - 60 minutes. Stir occasionally and test doneness of vegetables with fork.
• Add other canned or frozen vegetables last; cook until thoroughly heated.
• Serve with grilled cheese or a green salad.

PUREED MIXED VEGETABLE SOUP

Steps:

• Sweat aromatics Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until softened and translucent, about 3 minutes.
• Add base vegetables and stock Add potato, broccoli, and carrots along with enough stock (or water) to just cover. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes. Add spinach and continue cooking until vegetables can easily be mashed with the back of a wooden spoon, about 5 minutes more.
• Puree Reserve 1 cup liquid for thinning soup. Puree the rest of the contents in a blender, food processor, or food mill, working in batches as necessary (do not fill blender or processor more than halfway, and cover the lid with a kitchen towel while machine is running).
• Finish soup Return puree to clean pot, and set over low heat; whisk in cream (or buttermilk), if using, and add enough reserved liquid to thin soup to desired consistency. Season with salt and pepper. Serve immediately, or let cool completely, then refrigerate in a covered container. Reheat over moderate heat, just to warm through, thinning with more liquid as necessary.
• FOLLOW THE BASIC RECIPE, adding 1/2 teaspoon ground cumin and 1/2 teaspoon ground coriander when sweating the aromatics and using 1 pound cauliflower (1 head), trimmed and cut into 1-inch pieces and the same amount of potato for the base vegetables. Proceed with the recipe to simmer and puree. Serves 6.
• TO MAKE THE SOUP, FOLLOW basic recipe to sweat the aromatics, then add 1 can (28 ounces) whole peeled tomatoes or 2 pounds fresh tomatoes, blanched and peeled (page 381), as the base vegetable, and 1 1/2 cups stock or water. Proceed with recipe, simmering tomatoes 10 minutes (they should be soft and beginning to fall apart). Puree and finish with heavy cream, if desired. (serves 4)
• FOLLOW THE BASIC RECIPE, sweating 1 piece (1 inch) fresh ginger, peeled and thinly sliced, along with the onion and 1 small clove garlic. Then add 1 1/2 pounds carrots (8 medium), peeled and cut into 1/2-inch-thick rounds, as the base vegetable, and 4 cups water. Proceed with recipe to simmer and puree. Do not finish with cream or buttermilk. (serves 4)
• FOLLOW THE BASIC RECIPE, sweating 3 medium leeks, white and pale-green parts only cut into 1/2-inch-thick half-moons (2 1/4 cups) and washed well (page 32), for aromatics, then adding 1 1/2 pounds russet potatoes (2 large), peeled and cut into 1-inch chunks (4 cups), for the base vegetable, and 3 1/2 cups stock or water. Proceed with recipe, simmering for about 15 minutes, then remove from heat. Puree, then add 3/4 cup each heavy cream and buttermilk. Thin with water or stock to reach desired consistency. Cool soup completely before refrigerating in an airtight container, up to 3 days; thin with stock or water as necessary before serving. (serves 6)
• FOLLOW THE BASIC RECIPE, omitting garlic and sweating 1 Bosc pear, peeled, cored, and quartered, along with the onion. Then add stock or water and use 1 1/4 pounds winter squash (butternut, acorn, or kabocha), peeled, seeded, and cut into 1-inch chunks, for the base vegetable, and proceed with recipe to simmer until tender and puree. Finish with 1/2 cup buttermilk, if desired. (serves 4 to 6)
• FOLLOW THE BASIC RECIPE to sweat the aromatics, then add 3 1/2 cups stock or water and bring to a boil. For the base vegetables, add 2 pounds fresh green peas, shelled (2 cups), and return to a boil, then reduce to a simmer and cook until bright green and tender, 2 to 3 minutes. Then stir in 1 pound (2 bunches) fresh flat-leaf spinach (in batches if necessary, stirring until each is wilted) and cook until wilted, 2 to 3 minutes. Puree and finish, thinning with water as desired, then season with 2 teaspoons fresh lemon juice along with salt and pepper. (serves 4)

MINTY PEA SOUP

Steps:

• Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
• Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
• Whisk crème fraîche and cream in a small bowl to blend. Serve warm soup topped with chives, passing crème fraîche mixture alongside for spooning over.

VEGAN SPLIT PEA SOUP I

Steps:

• In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
• Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.