CREAMY SPLIT PEA SOUP RECIPES

CREAMY SPLIT PEA SOUP RECIPE: HOW TO MAKE IT

Creamy Split Pea Soup Recipe: How to Make It image

A friend gave me this recipe 25 years ago. At the time, she was in her 60s and working as a cook on a riverboat barge.—Sherry Smith, Salem, Missouri

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 10 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 11

Ingredients

1/2 pound sliced bacon, diced
1 large onion, chopped
2 ribs celery, sliced
1 pound dried green split peas
2 quarts water
2 medium potatoes, peeled and diced
2 cups diced fully cooked ham
2 teaspoons salt
1 bay leaf
1/4 teaspoon pepper
1 cup heavy whipping cream

Steps:

In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf., Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.

Nutrition Facts : Calories 336 calories, FatContent 16g fat (8g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 832mg sodium, CarbohydrateContent 32g carbohydrate (5g sugars, FiberContent 11g fiber), ProteinContent 17g protein.

CREAMY SPLIT PEA SOUP RECIPE - PILLSBURY.COM

Creamy Split Pea Soup Recipe - Pillsbury.com image

Enjoy this creamy slow-cooked vegetable soup – perfect for a meatless dinner.

Provided by Pillsbury Kitchens

Total Time 11 hours 50 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 11

Ingredients

2 cups dried green split peas (1 pound), sorted and rinsed
6 cups water
1/2 cup dry sherry, if desired
1 large dark orange sweet potato, peeled and chopped (2 cups)
1 large onion, chopped (1 cup)
4 cloves garlic, finely chopped
1 tablespoon salt
3 cups firmly packed chopped fresh spinach leaves
1 cup half-and-half
2 tablespoons chopped fresh dill weed
Freshly ground pepper to taste

Steps:

Mix split peas, water, sherry, sweet potato, onion, garlic and salt in 3 1/2- to 4-quart slow cooker.
Cover and cook on low heat setting 10 to 11 hours or until peas and vegetables are tender.
Stir in spinach, half-and-half and dill weed. Cover and cook on low heat setting about 30 minutes or until spinach is wilted. Season with pepper.

Nutrition Facts : Calories 235 , CarbohydrateContent 35 g, CholesterolContent 35 mg, FiberContent 11 g, ProteinContent 12 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 910 mg

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