GREEN PEAS SOUP RECIPES

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GREEN PEA SOUP ( WITH DRIED PEAS) RECIPE - FOOD.COM



Green Pea Soup ( With Dried Peas) Recipe - Food.com image

Basic Green pea soup with dried split peas and a ham or bacon knuckle for flavouring. You may put in a piece of bacon instead. This is from 'Practical Cookery'

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 5 liters, 10 serving(s)

Number Of Ingredients 13

500 g split peas (soaked overnight)
4 liters water
150 g carrots
2 medium onions
125 g ham knuckle or 125 g bacon
thyme
bay leaf
salt and pepper
stale bread (cubed)
3 tablespoons oil
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place the soaked peas in a pan, cover with the water, bring to the boil .
  • Add the remaining ingredients and simmer until the peas are tender.
  • remove the ham hock, bayleaf and carrot and liquidise.
  • Correct seasoning.
  • Croutons:
  • Toss the cubed bread with the remaining ingredients in a frying pan until they get lightly browned.

Nutrition Facts : Calories 224, FatContent 4.7, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 145.6, CarbohydrateContent 34.3, FiberContent 13.6, SugarContent 5.8, ProteinContent 12.7

EASY GREEN VEGETABLE SOUP RECIPE | BBC GOOD FOOD



Easy green vegetable soup recipe | BBC Good Food image

Cook a bowlful of goodness inspired by the most famous soup connoisseur in the galaxy, the Soup Dragon, from the hit children's show Clangers

Provided by Miriam Nice

Categories     Lunch, Soup, Supper

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 8

1bunch spring onions, chopped
1large potato, peeled and chopped
1 garlic clove, crushed
1l vegetable stock
250g frozen peas
100g fresh spinach
300ml natural yogurt
few mint leaves, basil leaves, cress or a mixture, to serve

Steps:

  • Put the spring onions, potato and garlic into a large pan. Pour over the vegetable stock and bring to the boil.
  • Reduce the heat and simmer for 15 mins with a lid on or until the potato is soft enough to mash with the back of a spoon.
  • Add the peas and bring back up to a simmer. Scoop out around 4 tbsp of the peas and set aside for the garnish.
  • Stir the spinach and yogurt into the pan, then carefully pour the whole mixture into a blender or use a stick blender to blitz it until it’s very smooth. Season to taste with black pepper.
  • Ladle into bowls, then add some of the reserved cooked peas and scatter over your favourite soft herbs or cress. Serve with crusty bread, if you like.

Nutrition Facts : Calories 127 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 4 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.5 milligram of sodium

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I've eaten split pea and ham soup for as long as I can remember. On chilly days when my dad was being stingy with the heat, it especially hit the spot. But this concept is just as good in the springtime, when sugary fresh peas show up at the greenmarket. Although I must admit that I rarely feel like shelling peas at home after a long day in the kitchen, and I love frozen peas, which are consistently fine, so that's what I call for here. The finished dish is bright green and sweet, with little chunks of ham, carrots, and cool white blobs of crème fraîche floating on its surface.
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