PUREE SPLIT PEA SOUP RECIPES

Name: Fresh Pea Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: american
Ingredients: 2 tablespoons unsalted butter; 2 cups chopped leeks, white and light green parts (2 leeks); 1 cup chopped yellow onion; 4 cups chicken stock, preferably homemade; 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas; 2/3 cup chopped fresh mint leaves, loosely packed; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup creme fraiche; 1/2 cup freshly chopped chives; Garlic croutons, for serving

FRESH PEA SOUP RECIPE | INA GARTEN | FOOD NETWORK

Fresh Pea Soup Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
2 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped yellow onion
4 cups chicken stock, preferably homemade
5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
2/3 cup chopped fresh mint leaves, loosely packed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche
1/2 cup freshly chopped chives
Garlic croutons, for serving

Steps:

Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
*Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

EASY SPLIT PEA SOUP RECIPE | EPICURIOUS

Easy Split Pea Soup Recipe | Epicurious image

Easy Split Pea Soup

Provided by Patricia Murray

Yield Serves 6

Number Of Ingredients 8

Ingredients

2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 cup chopped celery
1 cup chopped peeled carrots
1 1/2 pounds smoked pork hocks
2 teaspoons dried leaf marjoram
1 1/2 cups green split peas
8 cups water

Steps:

Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)

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*Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

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