how do you make pea soup?

Answer 1

Pea Soup

1 lb To 1 1/2 peas
1 Ham bone
3 Potatoes; halved
3 Carrots; sliced
1 Onion; chopped
Salt & pepper to taste

Wash and pick over peas to remove any little
stones. Put in a large kettle, cover with water
and simmer a few hours. Meanwhile, simmer ham bone,
covered with water, separately from the peas. When
the peas are soft, strain them. Put back into
kettle, add ham picked from the bone, ham juice
and remaining ingredients. Peas will mush up and
turn into a puree as the soup finishes cooking.
Simmer gently until potatoes are done.

Answer 2

pea soup

500 g dried peas
150 g bacon
1 small yellow onion
1 1/2-2 liters vegetable stock
white pepper
dried basil

Steep peas in water overnight. Rinse.
Fry the onion and the bacon in a pan until onions are soft.
Add the peas and the vegetable stock. Simmer gently for about an hour, until the soup has started to thicken and the peas start to break up. Season.
Serve hot.

Answer 3

Black-Eyed-Pea Soup with Greens and Ham:

There's nothing better than a pot of Southern-style slow-simmered greens, flavored with salty ham and a dose of vinegar. Our quick soup starts with the same ingredients, adds black-eyed peas and a shot of Tabasco, and cooks in no time. Add more Tabasco or vinegar to suit your taste.

2 tablespoons cooking oil
6 scallions, white bulbs and green tops chopped and reserved separately
2 cloves garlic, minced
1/2 pound Swiss chard or other greens, tough stems removed, leaves washed well and shredded (about 4 cups)
2 10- ounces packages frozen black-eyed peas (about 4 cups)
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
1/2 teaspoon Tabasco sauce
1 3/4 teaspoons salt
1 1/2- pounds piece ham, diced
1/4 teaspoon fresh-ground black pepper
2 teaspoons red- or white-wine vinegar

1. In a large pot, heat the oil over moderately low heat. Add the scallion bulbs and garlic and cook, stirring occasionally, for 2 minutes.

2. Add the Swiss chard, black-eyed peas, water, broth, Tabasco, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the black-eyed peas are tender, about 20 minutes.

3. Stir the ham into the soup and cook until the ham is warmed through, about 2 minutes. Remove the pot from the heat and stir in the pepper, vinegar, and scallion tops.

Variations: Instead of the Swiss chard, use your own favorite greens. Collard, mustard, kale, or beet greens would each lend its unique flavor to the soup.

Wine Recommendation: This soup has more than enough oomph to partner a rich California Syrah. Spicy blackberry and green-olive flavors, a strong earthy streak, and solid structure are its hallmarks, and all of these will go well here.

Yield: 4

Answer 4

There are a lot of recipes for Pea Soup, depending on how easy you want the recipe to be. Here's a list all off of one site that offers many options. Hope it comes out as good as some of them sound!

Answer 5

Seriously, next time you are at the grocery, look at the bags of dried peas. Normally, there will be a basic pea soup recipe on the bag.

Answer 6

To serve 4:
Fry a finely chopped onion on a low heat until soft in a saucepan, then stir in 550ml single cream (or buttermilk if you want a lower-calorie option). Take off the heat and add 500g cooked peas, then stir for a minute. Leave to cool then blend in a food processor. Return to the pan and heat through. Season with lots of finely chopped fresh or dried mint (I prefer using dried), a little salt and freshly ground black pepper. Stir to ensure an even heat, then serve with croutons or a roll. Delicious!

Answer 7

Fresh green peas are at their sweet peak in New England just as spring makes her magical leap into summer. This elegant light potage allows the flavor of fresh peas to shine, but it works beautifully with frozen peas, too. We can imagine serving it outdoors under the trees, with candles on the table and little fairy-lights twinkling in the trees.



Simple Solution:
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INGREDIENTS
4 tablespoons butter, preferably unsalted
1 medium onion, preferably a spring onion, chopped
4 cups shelled fresh peas or 2 10-ounce packages frozen peas
4 cups vegetable broth
½ cup dry white vermouth or white wine
¼ cup coarsely chopped fresh flat-leaf parsley, plus 2 small sprigs or leaves for garnish
1 teaspoon salt, or to taste
4 cups torn Boston lettuce
1 cup whole milk or half-and-half
½ teaspoon white pepper, or to taste
1/3 cup crème fraiche, plain yogurt, or lowfat sour cream, optional

1. Melt the butter in a large saucepan. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the peas, broth, 2 cups of water, vermouth or wine, parsley, and salt. Bring to a boil, reduce the heat to medium-low, and cook, covered, for about 6 minutes, until the peas are about half cooked. Add the lettuce and continue to cook until the peas are completely tender, 4 to 8 minutes or more. (If using frozen peas, they will probably take a few minutes less to cook.)

2. Puree the soup in a blender or food processor, in batches if necessary, until smooth. Return to the saucepan, add the milk or half-and-half, and heat through. Season with white pepper and additional salt if necessary.

3.Ladle into bowls, top with a dollop of crème fraiche, if you like, and garnish with a parsley leaf.

Serves 6 to 8 as a first course, or 4 as a main course.
I hope this answers your question.
Regards Jason.

Answer 8

Cook the peas in a small saucepan with 1 pint of boiling hot water. either mush the peas or leave them. Add flavourings if desired. Salt Pepper , tea spoon of virgin olive oil, clove of garlic

Answer 9

Take one tin of peas shake vigorously pour

Answer 10

with peas