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Refrigerate for up to 5 days or freeze for up to 6 months. You'll never believe this, but Jesse and I saw a friend eating split pea soup and were craving it too! We had no split peas, so instead made a fresh pea soup that was pretty good -- not as good as your soup sounds, but still good. Put the ham, bay leaves, and 3 quarts water in a large pot, cover and bring to a boil. Reduce the heat to low and simmer until the meat is tender and the ham pulls away from the bone (2 to 2 1/2 hours).
With blender still running, open the vent hole in the lid and slowly add more soup until blender is three-quarters full. Pour puréed soup into a large bowl and repeat until all the soup is puréed. Whisk in the créme frâiche and chives and taste for seasoning. Serve hot with garlic croutons.
Chicken Stock
Add onions, caraway seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring often, until onions are golden and translucent, 10 to 12 minutes. #blendsbash WINNER WINNER CHICKEN (ok, it's a Cornish Hen) DINNER! After an hour in my toaster oven rotisserie, I had a perfectly cooked juicy baby chicken with a golden crisp skin. Loaded with carrots, ham, and split peas, this healthy soup is a meal in itself, and it freezes well. Garnish each serving with the reserved shredded meat.
Add the sautéed vegetables, potatoes, and shredded ham to the pot with the split peas. Simmer until the potatoes are tender and the peas begin to dissolve and thicken the soup. Season with ground black pepper to taste. I used some chopped onion and chopped elephant garlic that I found in the fridge. I also put in more than 3/4 cup of potato - a heaping cup. I should have added a little more.
Cranberry chocolate crunch bundt recipe
Serve soup topped with grated Parmesan, additional black pepper, and toast. Stir frozen peas and parsley into mixture in Dutch oven; cool slightly. Transfer vegetable mixture, half at a time, to a food processor or blender. Cover and process or blend until nearly smooth. Return pureed mixture to Dutch oven. Stir in lemon juice.
Preheat oven to 425°F. In a shallow baking pan combine carrots, celery, onion, and garlic. Drizzle with oil; toss gently to coat.
Split Pea Soup with Barley
Because similar to House, during Ultimate Fighting, I never think about food or eating due to the blood and painful-looking contortion of body parts. That being said, apparently the Bunny Girls give me the munchies. Percentages are based on a diet of 2000 calories a day. If a smoother consistency soup is desired, immersion blend for a few minutes to produce a creamier consistency . I already invited Rick over for dinner this week and we had it for dinner.
In a 7- to 8-quart Dutch oven combine water, broth, ham, split peas, bay leaves, marjoram, and pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally.
Cook until the broccoli is fork-tender, 9 to 12 minutes. Add peas and stir until they're heated through, about 1 minute more. Heat oil in a 6-qt. Stock pot or Dutch oven over medium-high.
Remove the ham and bone from the pot, and shred the ham into small pieces after it has cooled enough to handle. Discard any fat and the bone. Stir in ham and 1/2 teaspoon pepper. Cook for 5 minutes more or until ham is heated through. Remove and discard bay leaf.
Spread vegetables in a single layer. Roast, uncovered, for 15 to 20 minutes or until vegetables are light brown on the edges, stirring once. Place chickens, onions, carrots, celery, parsnips , parsley, thyme, dill, garlic, kosher salt, and peppercorns in a 16- to 20-quart stockpot.
Make sure the meatballs are small, definitely no more than 1/2 inch in diameter. I picked up some organic slip peas (and couscous for the rest of dinner - the next post, and honey for my tea) from the Newport Natural Foods Store. Remove and discard hock rind.
This traditional soup recipe features the tasty trio of barley, ham, and peas. Broccoli-cheese soup gets a modern, vitamin-rich upgrade with the addition of sweet green peas and umami Parmesan cheese. Make this soup recipe a meal by serving it with a big leafy green salad and a plenty of buttered toast. Meanwhile, preheat oven to 200C fan-forced (220C conventional.) Line 2 oven trays with baking paper. Arrange parsnip ribbons in a single layer on one tray and parsley on the other.
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