Yellow Split Pea Soup A Swedish Delight Recipes

YELLOW SPLIT PEA SOUP

Steps:

• Put the onion in a large non stick saucepan over medium low heat.
• Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent.
• Add the garlic, stir and continue to cook for 1 minute.
• Stir in the split peas, then the seasonings, hot sauce and the broth.
• Raise the heat to medium and bring to a boil.
• Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick.
• Remove the cover and stir well before serving.

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

YELLOW SPLIT PEA AND BACON SOUP

Steps:

• In a large stockpot on medium-high heat, dry fry the bacon until golden brown (you can add a bit of oil if it starts to stick to the bottom of the pan.
• If needed, add one-two tablespoons of olive oil, add the onions to the pan and with the garlic until the onions are translucent, 5-10 minutes.
• Add the carrots, celery, split peas, chicken stock, smoked paprika, and bay leaf.
• Bring to a boil, then simmer uncovered (Skimming off any foam that forms foam while cooking) for 1 - 2 hours or until the peas start to break down. Check often and stir frequently to keep the soup from burning on the bottom.
• Taste for salt and pepper. Serve hot.

SWEDISH YELLOW SPLIT PEA SOUP

Steps:

• Rinse and pick through the peas. Watch for any small pea-sized rocks that might be there. I know you don't want to visit the dentist for a chipped tooth.
• Fill a large pot with the chicken stock, add the peas, the chopped onion, the ham hock, and the onion studded with cloves, thyme, and grated ginger.
• Bring to a boil then reduce the heat to medium-low and simmer for 90 minutes (uncovered).
• Remove the studded onion and discard it. Remove the ham hock and transfer it on a cutting board. When the ham hock gets cool enough to handle, remove and discard the fat, bone, and tough gristle. Chop the lean ham and return it to the soup pot. You will probably have about one cup of ham.
• Continue to simmer the soup for an additional 30 minutes stirring it often. It will thicken up and if you prefer a thinner soup you can add additional chicken stock.
• Taste the soup and season with salt and pepper if needed. Serve with a nice crusty whole-grain bread and a dollop of brown mustard. Enjoy!

YELLOW SPLIT PEA SOUP

Steps:

• In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.

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.

SWEDISH YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas in a medium bowl. Wash with cold water until the water runs clear; drain and spread in a 5- to 6-quart slow cooker.
• Add broth, water, onion, carrot, celery, ham, ginger and marjoram to the slow cooker (see Tip). Stir to combine.
• Cover and cook for 5 hours on High or 7 to 8 hours on Low. Season with pepper.

YELLOW SPLIT PEA SOUP

Steps:

• Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.

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.

YELLOW SPLIT PEA SOUP A SWEDISH DELIGHT !

Steps:

• 1. Rinse and sort thru peas. Add and put into the crockpot with the fresh water.
• 2. Chop onion. Add to the pot.
• 3. Dice the ham . Add to the pot, with all the other ingredients. Cover and cook on high about 3 hours. If you need more liquid, add 1 can of chicken broth.
• 4. Serve with crusty bread, rye bread or crackers, I like Kavli, 5 whole grain, Crispbreasd. It is imported from Norway. See picture.
• 5. Set the butter out for crackers, etc. sprinkle with a little parsley and serve this wonderful soup. Adding salt depends on how salty your ham is. You can decide, after a taste.
• 6. Picture of the Kitchen Divas, salt & pepper shakers I won at our Red Hat Luncheon. They are such cute little piggy's, with the red hats on.!