HUNGARIAN SPLIT PEA SOUP
Steps:
- In large pot sauté leeks in butter until limp. Add water, beef bouillon, split peas, bay leaf, cloves, and salt. Cook slowly until peas are tender. Stir in roux and cook until slightly thickened. Add green peppers, potatoes, paprika, and sugar. Continue cooking 20 minutes or until vegetables are cooked but retain their shape and texture. Remove bay leaf and serve.
SPLIT PEA SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
- Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
- Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
HUNGARIAN SPLIT PEA SOUP
I'm not sure I would ever have come up with this on my own, But after my neighbor Dan and his wonderful wife Danielle (THANK YOU) served me this great soup, So I did some I did some interwebs scrounging, and found this, which tastes VERY close to Danielle's version. This works for me, and I hope you like it also.
Provided by Iowahorse
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Wash and drain yellow peas and place in soup pot with 3 quarts of cold water.
- Add ham or pork butt, along with vegetables and spices and optional barley.
- Bring water to a boil, turn down heat and slowly cook until all veggies and peas are soft.
- Taste for seasoning, and now add required salt. (Ham and pork butt are salty, do not add salt at the beginning of cooking).
- Cooking will take about an hour and a half.
- If the soup is not as thick as you like it, cook it a little longer. The soup should be quite thick.
- Serve in a large bowl with a slice of ham or pork butt in each serving.
- Add some crusty bread and a brisk light salad for a satisfying meal.
Nutrition Facts : Calories 332.9, Fat 1.3, SaturatedFat 0.2, Sodium 76.2, Carbohydrate 62.6, Fiber 23.6, Sugar 10.3, Protein 20.5
MRS. SCHREINER'S SPLIT-PEA SOUP
Provided by Elaine B. Curtin
Categories Soup/Stew Onion Pork Wheat/Gluten-Free Lunch Bacon Pea Carrot Winter Simmer Gourmet New York Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 cups
Number Of Ingredients 8
Steps:
- In a large heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.
- Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened. Add remaining ingredients and simmer, uncovered, stirring occasionally and adding 1 to 2 cups more water if soup becomes too thick, 2 hours.
- Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board. Discard fat and bones and chop meat. Return meat to kettle and simmer soup, stirring, until heated through. Discard bay leaf.
- Just before serving, crumble bacon and sprinkle over soup.
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