how do you make pea soup?

Answer 1

A delicious split pea soup recipe, with ham.
INGREDIENTS:
2 cups dried split peas
6 cups cold water
1 meaty ham bone
1/4 pound Salt pork, cut in 1/2-inch pieces
10 cups water
1 cup diced onions
1 cup celery leaves and stalks, chopped
PREPARATION:
Soak the peas overnight in the 6 cups of cold water. Drain and put in a heavy soup kettle with the ham bone, salt pork and 10 cups of water. Cover and simmer 2 hours, then add the onions and celery. Simmer about 1 hour longer, adding another cup of water if soup dries out too much. Remove ham from bone and dice. If desired, remove the salt pork. Put the soup through a strainer, blender or food processor. Blend with ham or add ham back into soup after blending. I like to blend or mash part of my pea soup and leave some texture. If the soup not thick enough, add 1/2 cup of light cream.
Serves 6

Answer 2

I buy 1 bag of dried peas, rinse and put into a large pot of water.
When it comes to a boil. I add chopped carrots, celery, and onions to the pot.
Add a ham bone, bacon, or pork, whatever you like. Lower the heat and let it all cook together for about 2 to 3 hours. Season to taste with salt and pepper.
Make sure you stir it occasionally so it does not stick to the pot. If it becomes to thick, add a little more water or broth.


Slow Cooker Split Pea Soup Recipe


1 (16 oz.) pkg. dried green split peas, rinsed
1 meaty hambone, 2 ham hocks, or 2 cups diced ham
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone.

Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.

Answer 3

Home made pea soup is easy. Go to grocery store & buy a bag of dried peas & directions should be on the bag. For alot of flavor add a ham bone or ham hocks-- if your broke --buy a piece of salt pork or pork neckbones! Seriously! You can also buy white beans --in same section (of store) & make them the same way! Dont forget to rinse the beans or peas off & soak a few hours or overnight! Good Luck!! Boo Hiss to camden---

Answer 4

Fresh Pea Soup




INGREDIENTS
2 tablespoons butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream (optional)
DIRECTIONS
Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

Answer 5

Mushroom and Pea Soup:

1 hour 30 min prep
4 servings

6 cups chicken stock (clear)
1 cup chickens (boneless,boiled)
1 cup green peas
5-6 mushrooms
2-3 green onions
1 carrot
1 egg white
salt
1-2 teaspoon soya sauce
pepper

1. Clean mushrooms and chop into quarters.
2. Cut the spring onion greens into three inch pieces.
3. Peel and dice the carrot.
4. Cut the boiled chicken into cubes.
5. Boil peas, mushrooms and carrot in chicken broth till done.
6. While it is boiling, add chicken cubes and spring onion greens.
7. Beat egg white lightly and drop into the boiling soup through a sieve.
8. Add soya sauce and lastly salt and pepper to taste.
9. Serve hot with bread.

Answer 6

Spring Pea Soup

Prep Time: 5 min
Total Time: 20 min
Makes: 7 servings, 1 cup each

1/2 cup KRAFT Light House Italian Reduced Fat Dressing
2 cups cubed peeled potatoes (1 inch)
2 pkg. (9 oz. each) frozen peas and pearl onions
2 cans (14 oz. each) low sodium chicken broth
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. chopped fresh mint

MIX all ingredients except sour cream in large saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until vegetables are tender.
TRANSFER vegetable mixture to blender container in small batches; cover. Blend until smooth; pour into medium bowl. Repeat until all of the vegetable mixture is pureed. Stir in sour cream.
SERVE warm sprinkled with mint.

KRAFT KITCHENS TIPS
Special Extra
If desired, you can also garnish each serving with additional 1 Tbsp. BREAKSTONE''S Reduced Fat or KNUDSEN Light Sour Cream. It will add 20 calories, 1.5g of fat and 1g of saturated fat per serving.

Fun Idea
Prepare soup as directed along with a second vegetable soup of a different color. Pour 1/2 cup of each soup at the same time into each soup bowl to create a 2-colored restaurant look.

Answer 7

The best place to look is www.foodnetwork.com You can get answers to cooking anything

Answer 8

Pea in it.