Split Pea Soup With Carmelized Onions Cuminseed Recipes

SPLIT PEA SOUP WITH CARAMELIZED ONIONS AND CUMIN SEED

Steps:

• In a saucepan simmer peas, basil and bay leaf in the water and broth, partially covered, until peas are tender, about 35 minutes; discard bay leaf.
• Meanwhile, heat oil and saute onion and cuminseed over moderately low heat until onions are golden brown, 35-45 minutes.
• In a blender, puree soup in batches until smooth; return to pan and stir in onions and salt and pepper to taste.

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

Steps:

• Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

PARKER'S SPLIT PEA SOUP

Steps:

• In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

OLD-FASHIONED SPLIT PEA SOUP

Steps:

• Put split peas and ham hock in a large soup pot. Cover with water and bring to a boil.
• Cover the pot and reduce heat to low. Simmer for two and a half hours.
• Add vegetables and seasonings. Continue to cook for another half hour.
• Remove soup from heat. Remove the ham hock and let it cool. Strip any meat from the hock and finely chop. Add back to the soup.
• Put the soup back on low heat.
• In a small skillet melt the butter over medium heat, and add the flour. Cook for about one minute and add about one ladle full of soup. Cook until it begins to boil and then add the soup. Stir the soup until it thickens.
• Serve with bread.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

SPLIT PEA SOUP WITH PASTA

Steps:

• Sort and rinse peas.
• In a large pot combine all ingredients except spagetti.
• Bring to a boil.
• Reduce heat, cover and simmer until peas are tender, about 2-3 hours. Adding water if necessary.
• In the meantime cook spagetti until al dente, and drain.
• After soup has finished cooking and peas are tender add spagetti and cook about 5 minutes longer.
• Serve topped with hot sauce and croutons if desired.

YELLOW SPLIT PEA SOUP WITH CARAMELIZED ONIONS

Steps:

• Heat oil in a large heavy saucepan over medium heat. Add onions and carrots and cook for about 60 minutes or until golden brown, stirring frequently. Do not let burn. Add the garlic, curry powder, ginger and serrano pepper. Cook five minutes and set aside.
• In another large pan combine peas and broth. Bring to a boil and simmer for about an hour or until peas are tender.
• Process in a blender until smooth or use an immersion blender. (I often skip this.).
• Stir onion mixture into the soup and add salt and pepper to taste. Stir in cilantro if using but I usually don't bother. It's good either way.

CARAWAY SPLIT-PEA SOUP

Steps:

• Bring the split peas, stock, bay leaf, caraway seeds and jalapeño to a boil.
• Reduce heat, cover and simmer for half an hour.
• Add the onion, celery, carrot, garlic, Worcestershire sauce, and red wine and let simmer another 30 minutes, or until peas are tender.
• Salt to taste.

SPLIT-PEA SOUP WITH CARAMELIZED ONIONS AND CUMINSEED

Steps:

• In a large heavy saucepan simmer peas, basil, and bay leaf in water and broth, covered partially, until peas are tender, about 35 minutes, and discard bay leaf.
• While peas are cooking, in a heavy skillet sauté onion and cuminseed in oil over moderately high heat, stirring, until golden brown.
• In a blender puree soup in batches until just smooth and transfer to a bowl. Stir in onion mixture and salt and pepper to taste.