#Pea Soup recipe

[askwhatsforlunch]

Courgette and Pea Soup (Vegetarian)

On a chill Autumn day, this tasty Courgette and Pea Soup makes a warming lunch. Simply delicious! Happy Thursday!

Ingredients (serves 2):

1 large courgette, rinsed

1 onion

2 cups frozen peas

1 teaspoon coarse sea salt

½ teaspoon freshly cracked black pepper

1/2 teaspoon dried thyme

1 litre/4 cups water

Cut courgette into thick slices.

Peel onion, and cut into quarters.

Add courgette slices, onion quarters and frozen peas to a large saucepan or pot. Season with coarse sea salt, black pepper and dried thyme.

Cover with water, and bring to the boil over medium-high heat.

Once boiling, cover with a lid, and, and simmer, 15 to 20 minutes, until courgette and peas are tender. Pour mixture into a blender, and process until as smooth as you like. Return to saucepan, and over medium heat, to warm up.

Serve Courgette and Pea Soup hot, with a dollop of crème fraîche, a sprinkle of cracked black pepper, and freshly picked, if you fancy!

[designtreviso]

Recipe for Split Pea Soup This hearty split pea soup recipe features potatoes, carrots, celery, marjoram, and chunks of ham; perfect nourishment on a cold and blustery day!

[mycurvyvalentine]

Potato, Leek, and Pea Soup Classic potato leek soup is blended with frozen peas and pinch of tarragon. Use vegetable broth to make this creamy soup a vegetarian treat.

[fattributes]

Libyan Imbakbaka

[vegan-nom-noms]

Creamy Vegetable Chickpea Soup (Vegan)

[scoutingthetrooper]

shepherd's pie soup

[recipeshub24]

Cooking Homemade meal using this perfect Recipe- YOU WILL LOVE IT😍😍

Shredded Chicken Gravy on Mashed Potatoes Shredded Chicken Gravy on Mashed Potatoes is a warm and comforting meal that brings smiles to the table. It's a hearty dish that's easy to make and perfect for family dinners or a cozy night in. Why Make This Recipe This recipe is great for busy days. It uses cooked chicken, so you can whip it ... 🍕🍟🥪 ✅ Don’t miss out, Get The full Recipe Here 🥙🥡🍖

[wereldgerechten]

Authentic Dutch Pea Soup

This tasty and well-filled soup is a Dutch classic that is only eaten during the winter months  with a slice of rye bread topped with pork bacon or cheese. Pea soup is also called Snert in the Netherlands, because the soup has been left overnight. This makes the soup so thick that it looks more like porridge than soup.

Ingredients:

1000 grams dried split peas

100 grams sauerkraut bacon in 1 piece

500 grams meat crabs

350 grams soup meat

250 grams lean bacon strips

220 grams soup meatballs

1 ham disk

1 marrow bone

4 beef bouillon cubes

2 smoked sausages

half bunch of fresh celery leaves

half celery root

1 leek

1 onion

1 winter carrot

2 bay leaves

Preperation:

Step 1:

cut the celery root into cubes. Cut the carrot into half slices, Cut the onion into half rings. Cut the leek into rings. Cut the smoked sausages into slices. Remove the leaves from the celery.

Step 2:

Place the meat crabs, marrow bone, sauerkraut bacon, ham disk, soup meat and the stock cubes in a large soup pan with water and make a stock from it. Let it simmer on a low heat for 4 hours. Add the lean bacon strips in the last half hour.

Step 3:

Drain the stock and reserve it in another pan and remove the meat. Pour 2 litres of the stock back into the soup pan and add another 2 x 750 ml of stock.

Step 4:

Throw away the marrow bone. Cut the meat from the ham disk, sauerkraut bacon and the meat crabs fine and add it to the stock together with the lean bacon strips, split peas, and bay leaves and bring to the boil.

Step 5:

Then cook the split peas over a low heat until fine. Keep stirring well at the bottom so that it doesn’t burn.

Step 6:

Add the leek, onion, carrot, celery root and celery leaves. Finally, when the soup is ready, add the smoked sausages and the soup balls so that they can cook. Let the soup sit until the next day.

NOTE:

If you think you have too much soup, you can store it in an airtight container in the freezer.

Here you can order the real Dutch rye bread

[clatterbane]

Tonight's extra-easy plan. I realized we had 2 boxes of the dried peas and everything else needed for it, so Pea Soup Thursday it is!

I did put half a box (so around 500g/around a lb.) of the peas on to soak before I went to bed. And I thought I would save at least an hour--and some sticking to the pot!--by cooking the soup in the Instant Pot.

(Auto-translated link, because I'm lazy that way. Nothing looked super blatantly wrong.)

A whole pack of bacon automatically sounds like overkill to me, but yeah the standard pack size here is pretty small so it should be fine. The one I have there is 140g/5 oz.

Gotta say, the Swedish style pea soup still sounds pretty minimalist to me, but it is tasty. This particular recipe is going particularly minimalist on the seasonings, and I do think I'll also throw in some marjoram and a bay leaf--even if I'm still not tasting well enough to maybe even be able to notice the difference. Also planning to fry the onion a little in the bacon pan, for the extra taste.

This isn't going to be totally a one pot deal, since I would want to cook the bacon in a skillet anyway. But, still pretty simple.

Speaking of simple, I think we'll just have to make do without the crepe-type pancakes. Again. I did consider making some, but I don't really feel like it. It's rare that anyone around here does feel like it. I don't actually recall the Household Swede ever turning any out when he's made pea soup. I haven't tried them in the same meal yet. Reminded to make some separately at some point, though!

[therecipelibrary]

A recipe poem for pea soup

I can already tell I am going to love this cook book.

The Illustrated London Cookery Book 1852

[leggeteconme]

Reasons you need this herby pea soup and pesto-ham grilled cheese in your life:

1. It’s delicious. The combination of flavors is unreal.

2. It’s cheap. No fancy produce or expensive ingredients required. Everything can be bought for very little cost.

3. It’s quick and easy. Unlike most soups I make, there’s no roasting or anything that takes a lot of time. Sauté and blend. That’s about it.

4. It’s packed with protein. I use bone broth to bulk out the protein from the peas, and the ham and cheese give you even more. And it’s balanced with fats, carbs, and produce, giving you the perfect hearty and well-balanced meal for the end of a long day.

Now the recipe ^^

Pea soup ingredients:

• Olive oil

• Chicken bone broth

• As much butter as you want

• Herbs of your choice (fresh or dried, pretty much everything goes with peas so pick what you like)

• Salt and black pepper

• Onion of your choice (I always go for yellow onion and shallot)

• Lots of garlic (I use a whole bulb because I have problems)

• A lot of peas (~6 cups)

Step 1: Chop your garlic and onion (save the scraps for vegetable stock!), and sauté in a generous drizzle of olive oil over medium high heat.

Step 2: Season garlic and onion with salt, pepper, and herbs to taste. Add peas and butter, and cook until heated through. Cover with broth and blend until smooth.

Grilled cheese ingredients:

• Good white bread (doesn’t have to be fancy, this loaf was $1.99, but fresh baked goes such a long way)

• More butter

• Mayonnaise

• Pesto (homemade is best, but my basil plants haven’t recovered enough from the last batch for me to make more, so store-bought is just fine!)

• Two types of shredded cheese: one for flavor and one for meltiness (I’m a diehard swiss and mozzarella girl)

• Smoked ham slices

Spread a little mayo and a generous bit of pesto on one side of each of two slices of bread. Add one type of cheese to each slice and a few slices of ham to one side. Cook in melted butter over medium heat until the cheese melts, flip the sandwich together, and cook until golden on both sides.

Cut that sandwich in half, ladle up the soup, and dive in :)

[askwhatsforlunch]

Pea and Leek Soup with Smoked Herring

When the sky is blanketed in a thick duvet of cloud, I like to have colour and fragrance in my meals. This simple and hearty Pea and Leek Soup with Smoked Herring, is just that, and makes a tasty lunch. Happy Friday!

Ingredients (serves 1):

1 tablespoon unsalted butter

1 tablespoon olive oil

1 small Garden Leek

1 cup frozen garden peas

1 teaspoon coarse sea salt

½ teaspoon freshly cracked black pepper

½ teaspoon dried dill

1 1/2 cup water

90 grams/3 ounces smoked herring

double cream, to serve (optional)

In a large saucepan, melt butter with olive oil over medium-high heat.

Thoroughly rinse Garden Leek, and cut into thick slices.

Once the butter is just foaming, add sliced Leek and frozen peas to the saucepan.

Peel and dice potato, and add to the saucepan as well. Cook, a couple of minutes, until Leek has softened but not browned. Season with coarse sea salt, black pepper and dried dill. Cook, 1 minute more.

Stir in water, and bring to the boil. Then, reduce heat to low, cover with a lid, and simmer, 20 minutes.

Using a stick blender, process until smooth. Return over a medium flame, to heat.

Serve Pea and Leek Soup with Smoked Herring, flaked on top and a drizzle of double cream, if desired.

[yasssss-food]

Booyah Soup (Upper Midwest US Recipe)

[pressurecookrecipes]

Get Recipe: Instant Pot Black Eyed Peas

Easy instant pot black eyed peas no soak recipe. Deliciously flavorful, comforting, and nutritious soup not just for New Year’s Day!

[fattributes]

Sopa de Coditos

[vegan-nom-noms]

Vegan Beef Stew