Pea And Tomato Soup Recipes

PEA AND TOMATO SOUP

Steps:

• Combine tomato and pea soup; add milk, then cinnamon and nutmeg to taste; heat. Just before serving add sherry.

DAL--INDIAN SPLIT PEA SOUP AND FRESH TOMATO RELISH

Steps:

• In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry.
• While soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste.
• With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.

PAUL AND LINDA MCCARTNEY'S SPLIT PEA SOUP

Steps:

• Place split peas, lentils, onions, celery, tomatoes and leeks in large pot and cover with water.
• Bring to boil, lower heat and simmer about 1-1/2 hours, until split peas and lentils are soft.
• Add butter and stir until melted.
• Add peppercorns and sea salt to taste.

SPLIT PEA SOUP WITH SUN-DRIED TOMATO GREMOLATA

Steps:

• Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours.
• Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.
• Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata.

SPLIT-PEA AND TOMATO SOUP (POTAGE MONGOL)

Steps:

• Soak the peas or not according to package recommendations.
• Put the bones in a kettle and cook over moderate heat until bones start to brown. Add the onion and garlic and cook, stirring, until onion is wilted. Drain the beans and add them to the kettle.Add the water, bay leaf, thyme, tomatoes, salt and pepper to taste. Bring to the boil and let simmer one hour.
• Meanwhile, cut the carrots into one-and-one-half-inch lengths.Cut the pieces lengthwise into very thin slices. Stack the slices and cut the slices into very thin julienne strips. Drop the strips into boiling water. Let boil two minutes. Drain thoroughly.
• When the soup is cooked, pour it into the container of a food processor or electric blender and blend until smooth. Return it to a saucepan and bring to the boil. Add the cream, Tabasco sauce to taste and the carrots. Serve piping hot.

SPICED SPLIT PEA SOUP

Steps:

• In a 4-qt. slow cooker combine first 12 ingredients. Cook, covered, on low until peas are tender, 8-10 hours., Stir in tomatoes; heat through. Discard bay leaves.