Peasoupfloater 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.

EASY PEA SOUP

Steps:

• Heat the oil in a large saucepan, then add the onion and cook on a low heat for 5 minutes until soft but not browned.
• Stir in the stock, cover and cook for a further 5 minutes.
• Stir in the peas, bring it back to a simmer and cook for a further 5 minutes, or until the peas are cooked.
• Puree the soup in a blender/liquidiser or with an immersion blender. Enjoy!

PEA SOUP FLOATER

Steps:

• Boil ham hocks in water for at least 2 hours.
• Remove fat and bones and return meat to the pot.
• Add split green and yellow peas and tarragon.
• Simmer slowly for about 3 hours.
• Add carrots and cook another hour.
• Season with pepper and add salt to taste if necessary.
• Cook until peas are mushy and thick stirring to make sure they don't stick.
• Serve with individual beef pie.
• Can be thinned with water for a less solid soup and served with savory herb muffins or cheese scones.

QUEBEC-STYLE YELLOW SPLIT PEA SOUP

Steps:

• Trim off and discard skin from ham hocks.
• In a large soup pot or Dutch oven, melt butter over medium heat. Add carrots, celery and onion. Cook, stirring regularly, until softened, about 10 minutes.
• Stir in dried split peas, bay leaf ,savory and thyme. Cook, stirring, for about 2 minutes.
• Stir in chicken broth and water. Add the ham hock. Bring to a boil, then reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until the peas are very soft and soup is thickened, about 1 1/2 - 2 hours. *NOTE: You may need to add additional water or stock if soup gets too thick.
• PICK OUT AND DISCARD BAY LEAF and remove the ham hock to a plate. *Note: I prefer a thicker soup, so I blend just a bit of the soup with an immersion blender or blender. Just do a quick blend (or blend just a cup of the soup. You don't want a completely pureed soup. You want it to retain most of it's texture, but the bit of pureed soup will incorporate with the broth for a thicker soup.)
• Let ham hock cool slightly, then remove any meat on the hock and add it back to soup. Discard the fat and bone from the hock.
• Stir to combine meat with soup. Taste and generously season with salt and pepper, to taste.