Pea Soup With Lemon Mascarpone Recipes

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GREEK SPLIT PEA SOUP WITH LEMON



Greek Split Pea Soup with Lemon image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons EVOO, plus some for drizzling
1 onion, chopped
4 cloves garlic, finely chopped
Salt and freshly ground pepper
Salt and freshly ground pepper
6 to 8 cups chicken, or vegetable stock, or a combo of both
2 cups green split peas
1/2 cup fresh mint leaves, chopped
1/2 cup fresh parsley leaves, chopped
1 lemon, juiced
Naan, pita or flatbread
Olive oil spray
Salt
Dried oregano
Greek feta cheese crumbles, for garnish
Cumin, for garnish
Paprika, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • For the soup: Heat the EVOO in a soup pot over medium heat. Add the onions and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until just tender, 20 minutes. Remove half the soup and puree with the mint and parsley until smooth in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the salt and pepper. Cool and store for a make-ahead meal.
  • For the flatbread: Arrange the flatbread on a wire rack over a baking sheet, spray with the olive oil on both sides and season with salt and oregano. Roast in the oven to toasted and crisp. Store at room temperature in an airtight container.
  • Reheat the soup over medium heat. Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of EVOO and flatbread chips.

GREEK SPILT PEA SOUP WITH LEMON



Greek Spilt Pea Soup With Lemon image

A recipe from A Week in a Day, episode Souper Charged. I haven't tried this yet, posting here for safekeeping, it looked so good!

Provided by Sharon123

Categories     Vegetable

Time 40m

Yield 4-6

Number Of Ingredients 17

2 tablespoons extra virgin oliv oil, plus some for drizzling
1 onion, chopped
4 garlic cloves, finely chopped
salt
fresh ground black pepper
6 -8 cups vegetable stock (or chicken stock)
2 cups split peas
1/2 cup fresh mint leaves, chopped
1/2 cup fresh parsley leaves, chopped
1 lemon, juiced
naan bread (or pita or flatbread)
olive oil flavored cooking spray
salt
dried oregano
Greek feta cheese, crumbles for garnish
cumin, for garnish
paprika, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • For the soup: Heat the olive oil in a soup pot over medium heat. Add the onions and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until just tender, 20 minutes. Remove half the soup and puree with the mint and parsley until smooth(or chunky) in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the salt and pepper. Cool and store for a make-ahead meal.
  • For the flatbread: Arrange the flatbread on a wire rack over a baking sheet, spray with the olive oil on both sides and season with salt and oregano. Roast in the oven to toasted and crisp. Store at room temperature in an airtight container.
  • Reheat the soup over medium heat. Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of olive oil and flatbread chips.

Nutrition Facts : Calories 420.6, Fat 8.1, SaturatedFat 1.1, Sodium 21.9, Carbohydrate 65.3, Fiber 26.6, Sugar 9.5, Protein 25.2

YELLOW SPLIT-PEA SOUP WITH LEMON



Yellow Split-Pea Soup With Lemon image

This recipe was posted in our local newspaper. Adding the spinach and lemon to the soup provided another special taste and flavor. As usual, pea soup is always better the following day.

Provided by William Uncle Bill

Categories     Stocks

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1 large garlic clove, minced
6 cups chicken broth
1 1/2 cups yellow split peas, rinsed and drained, or
1 1/2 cups split peas, rinsed and drained
1 large bay leaf
1 1/2 cups chopped fresh spinach leaves, lightly packed or
8 ounces frozen spinach, chopped
3 tablespoons lemon juice, freshly squeezed
1/2 teaspoon black pepper

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



Yellow Split Pea Soup With Lemon image

This is another yellow split pea soup that I found on the internet. I haven't tried it yet, but I'm posting it for ZWT2. If someone converts this to a crock pot recipe, please let me know how you did it!

Provided by dicentra

Categories     Lentil

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 cups yellow split peas, sorted and rinsed
8 cups water
1 bay leaf
2 tablespoons butter
1 tablespoon olive oil
1 onion, finely chopped
1 small carrot, peeled and finely diced
2 stalks celery, diced or thinly sliced
2 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon cumin
1 large lemon, juice and zest of
fresh ground black pepper
paprika
fresh parsley or fresh cilantro, minced, for garnish

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.

Nutrition Facts : Calories 295.5, Fat 7, SaturatedFat 2.9, Cholesterol 10.2, Sodium 255.1, Carbohydrate 43.9, Fiber 17.5, Sugar 6.9, Protein 16.7

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