Posts Tagged ‘Olive oil’
Split Pea soup double
  photo credit: t-dubisme |
Split peas and green beans give this soup a fresh bright flavor, and parmesan cheese and slices of sausage – nutritional value. Heat the olive oil in large saucepan. Fry the sausages in it on moderate heat for 2-3 minutes, then dry with them on a napkin. Put in a saucepan the onions and garlic and sauté until soft. Add green onions, lettuce, mint and ginger, then cover the pan and simmer 5 minutes. Pour into a saucepan and put the ox shelled peas. Bring to a boil, then reduce the heat. Cover and simmer 40 minutes, stirring occasionally. Add frozen peas, bring to a boil again and cook another 5 minutes or until tender. Remove soup from heat and allow it to cool slightly. Pour the soup into bowl and use mixer to make soup into puree. Pour the soup back into the pan, put in his sausages and gently heated. add Salt and pepper. Pour the split pea soup into warmed bowls and sprinkle with grated cheese. Decorate with mint sprigs and serve with warm, crispy croissants. |
PUREED SPLIT PEA SOUP
PUREED SPLIT PEA SOUP
2 c. green split peas, dried
water- 6 c.
olive oil- 1 tbsp.
1 lg. chopped, onion (1 c.)
2 minced, cloves of garlic
1 c. carrots, chopped
1 c. celery, chopped
1 c. skim milk or broth (approx.)
4 c. broth of chicken
2 tsp. reduced sodium soy sauce or tamari
1/4 tsp. black pepper, freshly grounded
1/2 c. fresh dill, snipped
1 ham or slice smoked pork (opt.)
Put peas and water in a big, huge saucepan; allow to boil for 2 minutes. Remove from the heat and let stay for 1 hour. In a skillet, heat some oil, add onion, garlic, carrot, celery and simmer. Turn every 5 minutes. Put into the immersed peas. Put the broth, tamari, pepper, dill and pork. Allow to boil and lower the heat to cook, half covered for 1 ½ hours. Check not much often to make sure the soup is not scorching. If necessary, add some water.
In a food processor or blender, smooth the soup to form a puree, thinning the soup to the right consistency with broth or milk. Serve hot, make 8 servings
Split Pea Soup with Ham Recipe
1 ham bone
1 lb. of split peas
3.5 cloves of minced garlic
1 table spoon of butter
1 table spoon of olive oil
2 1/4 quarts water
3 leaf bay
3 medium size carrots
16 oz. of spaghetti, broken into 2.5″ pieces
salt and pepper
8oz can of evaporated milk or 8 oz of light cream or any milk
Preparation:
Split peas ought to be prepared fist, by picking out stones and other unedible objects, rinse and wash well and finally let it soak in water for couple of hours.
Take a large soup pot. First sauté garlic with olive oil and butter so garlic becomes golden, but not brownish. Put Ham bone into pot, put peas with soaking water, add additional 2.5 quarts of water and put some bay leaves in.
You must bring the soup to a boil and then reduce source of flame or electric heat to a simmer level and let it sit covered for about 60 minutes. Then take of the cover and let it simmer for another 45-60 minutes.
In the mean time dice the carrots and put them in the soup in the last 25-30 mins of cooking.
Using a blender you can puree soup right before you throw in diced carrots. Taste soup in the final stage of cooking and add seasonings and garlic (could be powder) according to preference.
Preparing Spaghetti:
in separate pot boil water and cook spaghetti as directed on the package. Drain water. Then pour milk regular or evaporated 5-10 minutes before serving the meal. Now add spaghetti to the soup, take out bay leaves and you are ready to serve!
