Time 40m Number Of Ingredients 8 Steps:
Melt the butter in a large soup pot over medium high heat. Add chopped onion and minced garlic and cook until soft, stirring frequently so they don’t burn, about 5 minutes. Add vegetable broth, peas, salt and pepper. Bring to a boil and then cover and simmer until the peas are soft, about 15-20 minutes. Using a immersion blender, blend the soup until creamy. Alternatively you could use a blender. If using a blender, carefully put soup in blender in batches, and pulse until creamy, being careful as the soup is very hot. Put soup back in pot if using a blender. Add in heavy cream and stir to thicken up. Season with salt and pepper to taste and serve. Optional - add some fresh parsley or mint on top before serving.
Time 1h45m Yield 10 servings. Number Of Ingredients 9 Steps:
In a large saucepan coated with cooking spray, cook onion and celery until tender. Stir in the water, peas, sweet potatoes, bay leaf, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until peas are tender. , Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree soup in batches. Return to the pan; heat through.
Time 1h30m Yield 12 Number Of Ingredients 12 Steps:
Rinse split peas in cold water, pick over and discard any discolored peas or small stones. Set aside. In a Dutch oven or 6-quart pan over medium heat, cook bacon until crisp . Remove bacon with a slotted spoon to paper towels to drain. Refrigerate until later, for garnish. In the bacon drippings over medium heat, cook the onion and celery until tender and lightly browned, about 12 to 15 minutes. Add the split peas, water, potatoes, salt, pepper, bouillon, and bay leaf. Bring to a boil over high heat, then reduce heat to low. Cover and let simmer for 45 minutes, or until peas are soft. Stir occasionally. Discard bay leaf. Carefully purée the hot pea soup in batches , filling the blender no more than 1/3 to 1/2 full each time. Make sure cover is secure when blending the hot mixture. Pour blended mixture into a bowl while blending subsequent batches. Return the mixture to the Dutch oven and stir in the half-and-half. Cook over medium heat until hot, but do not boil. Taste and season with salt and pepper. Sprinkle the reserved bacon on top of the soup just before serving.
Time 10m Yield 4-5 servings. Number Of Ingredients 11 Steps:
Drain peas, reserving 1/3 cup liquid. Place peas and liquid in a blender or food processor; cover and puree until smooth. Set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, sugar, salt, pepper and sage until blended. Gradually add water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in milk and pureed peas; heat through. Garnish with bacon.
Time 3h30m Yield 8-12 serving(s) Number Of Ingredients 9 Steps:
Place all ingredients into a large stew pot. Cover ingredients with water about 2 inches above the top of the ingredients. Bring to a boil. Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened. Serve with a crusty bread if desired.
Time 40m Yield 1 Cup, 8 serving(s) Number Of Ingredients 8 Steps:
- Rinse and sort peas.
- Bring water to a boil, add peas and reduce heat to simmer 20 minutes.
- Sauté vegetables, add to soup, and cook 5-7 minutes.
- Slowly stir in potato flakes and cream, bring back to a boil.
- Remove from heat and let stand 5 minutes.
Time 15m Yield 4 Number Of Ingredients 7 Steps:
In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter. In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.
Time 25m Yield 4 Number Of Ingredients 9 Steps:
Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently. Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally. Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL. Garnish with garlic croutons, if desired.
