I'm looking for a really good pea soup recipe, anyone have one?

Answer 1

Try this one. It's simple and tasty. Blend two small packages of frozen, uncooked organic peas (I like Cascadian) with one cup of milk, one cup of chicken stock, a table spoon of butter, and a table spoon of extra virgin olive oil. Bring to slow boil, simmer for five minutes, then serve.

Answer 2

This is a great recipe. It has lots of flavor and is really easy:

SPLIT-PEA SOUP WITH CHORIZO

1 1/2 pounds cured chorizo (spicy pork sausage, available at Hispanic markets and many supermarkets), sliced thin
1 onion, chopped
1 rib of celery, chopped fine
2 garlic cloves, minced
1 pound split peas, picked over
4 cups chicken broth
4 cups water
1/2 teaspoon dried thyme
1 bay leaf
3 carrots, halved lengthwise and sliced thin crosswise
croutons as an accompaniment



In a heavy kettle brown the chorizo over moderate heat, stirring, transfer it with slotted spoon to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion, the celery, and the garlic over moderately low heat, stirring, until the celery is softened, add the split peas, the broth, the water, the thyme, and the bay leaf, and simmer the mixture, covered, stirring occasionally, for 1 1/4 hours, Stir in the carrots and simmer the soup, covered for 30 to 35 minutes, or until the carrots are tender. Discard the bay leaf, season the soup with salt and pepper, and serve it with the croutons.

Makes about 10 cups, serving 4 to 6.

Answer 3

Split Pea Soup

Serves 6

Ingredients:

2 1/2 quarts water
1 pound split peas
4 pounds ham bones or smoked shanks
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
1/2 teaspoon garlic, minced
1/4 teaspoon marjoram
2 dashes bottled hot pepper sauce
3 sprigs parsley
1 to 2 chicken bouillon cubes

Combine all ingredients (except the bouillon cubes) in a heavy stock pot and bring to a boil for 10 minutes. Reduce heat to a simmer and continue to cook for 4 hours or until the soup has thickened and the meat on the bones is "melt in your mouth tender" and falling off the bone. If the soup needs a little salt, dissolve a bouillon cube into it and taste again.

Remove the bones and any loose meat from the soup and allow to cool until they are easy to handle. Pick through the bones and meat and put the cleaned meat back into the soup.



Spring Pea Soup

Serves 4

Ingredients:

2 lbs. fresh peas, shucked and blanched, reserve shells
1 onion
2 stalks celery
1 whole carrot
2 bay leaves
1 tsp. black peppercorns
4 oz. bacon
2 oz. Prosciutto
2 large shallots, chopped
1 gal chicken stock
1 bunch chopped mint
1 tbsp. olive oil
2 tbsp. butter
1 large handful pea tendrils
2 tbsp. mint crème Fraiche

Procedure:

Add the peas shells, onions, celery, carrot, bay leaves, peppercorns, bacon and stock to a pot. Bring to a boil. Turn down the heat and simmer for 1-1/2 hours. Strain and reserve. In a hot pan add the oil and sauté the shallots, Prosciutto and peas for about 2 minutes. Add the mint. Combine this with the strained stock and puree it in batches adding a little butter to each batch. Puree until smooth or you have reached the right consistency. Serve in a bowl with a dollop of the crème fraiche and sautéed pea tendrils.

Answer 4

Here is a super easy one for a crockpot

combine in crockpot the following:
1 chopped onion,
1 stalk celery
1 carrott
1 package of dried green beans (rinsed)
4 qts water
1 diced ham steak (get a good one from meat dept.)
1 ham hock bone
1 bay leaf

put all ingredients in crockpot and simmer 6+ hrs
real simple and real good

I've also tried this with yellow beans and turns out just as well, good for cold fall suppers.


eric

Answer 5

This has have been given to be the simplest and maximum inexpensive recipe for the main scrumptious and filling end result. My final container of dried peas fee 36p, so each serving fee purely 9p! PEA SOUP Serves 2 aspects 125g (½ a 250g container) of dried peas 500ml of water floor pepper to style technique Soak the peas in water in accordance to the training. placed the peas right into a saucepan and cover with clean water. convey to the boil, then turn down the warmth till it rather is purely boiling (simmering). placed the lid on the saucepan and proceed cooking till the peas are gentle. verify the liquid point each so often and proper up if it starts to dry out. in case you have a food processor, placed the soup in it and combine it to the needed consistency. in case you have a hand blender, placed it interior the soup and combine it to the needed consistency. in case you don’t have a food processor or hand blender, use a potato masher, press the soup by way of a sieve with the back of a spoon, or circulate away it lumpy. proceed to prepare dinner for yet another couple of minutes. Season with the pepper. ADDITIONS & possibilities you ought to use clean, frozen or tinned peas. those do no longer would desire to be soaked. you additionally could make this as pea & ham soup, utilizing the cooking water from a boiled ham joint. suggestions Pea soup would nicely be any consistency from a skinny liquid with gentle peas floating in it to a thick paste you could stand the spoon up in. historic NOTES Pea soup become very universal interior the poorer areas of Victorian London. It become low-fee and easy to make, yet in addition filling and complicated to adulterate. It become easy as “London particular”. And, of course, the thick yellow-eco-friendly fogs (or, extra properly, smogs) from the burning of sulphurous coal have been easy as “pea soupers”.

Answer 6

Check out www.allrecipes.com. They have a LOT of recipes, and people rate them and comment.

Answer 7

go to allrecipes.com!