pea soup

The pressure cooker makes short work of pea soup, cooking the dried peas in half the time it would traditionally take and doing all the work of the blender as well. Rich, creamy comfort is just half an hour away.

30-Minute Pressure Cooker Split Pea and Ham Soup Recipe

unsalted butter

medium onion, finely diced (about 6 ounces; 170 grams)

rib celery, finely diced (about 4 ounces; 125 grams)

(170 grams) ham steak, diced (see note)

garlic, minced

(450 grams) dried green split peas

bay leaves

salt and black pepper

Melt butter in a pressure cooker over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.

Add peas, chicken stock or water, and bay leaves. Stir to combine, then cover pot and bring to high pressure. Cook for 20 minutes, then rapidly release pressure by opening the air valve. Open pot lid, stir contents until smooth, season to taste with salt and pepper, and serve. Carefully clean the pressure cooker's gasket and valves as soon as the pot is cool enough to handle; pea soup can easily clog valves, which can cause your cooker to over-pressurize the next time you use it. Soup can be stored in the refrigerator for up to 1 week.

A no-fuss, no-frills version of the classic, made with green split peas, broth, and ham.

Split Pea And Ham Soup Recipe

Split Pea and Ham Soup Recipe

Melt butter in a large Dutch oven or saucepan over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.

Add peas, chicken stock or water, and bay leaves. Stir to combine, bring to a boil, reduce to a bare simmer, and cover, leaving lid slightly ajar. Cook until peas are tender, about 1 hour. Remove ham hock, pick meat, and return to soup (if using). Roughly purée soup using a hand blender, or purée in batches using a countertop blender. Season to taste with salt and pepper. Soup can be stored in the refrigerator for up to 1 week.

This Spring Pea and Fresh Herbs Soup with mint and tarragon is finished with a lemony yogurt topping.

Spring Pea and Fresh Herbs Soup

extra virgin olive oil

scallions (thinly sliced)

tarragon

green peas

vegetable broth

mint

lemon (zested and juice reserved)

salt

black pepper

yogurt

coriander

Heat the oil in a medium (4 quart) pot over medium heat.

Add scallions and tarragon or basil and cook, stirring occasionally until scallions are soften, 4 minutes.

Add peas, stir for 1 minute. Add vegetable broth and bring mixture to a simmer and cook until peas are tender, 4 to 5 minutes.

Remove soup from heat and, working batches, use a blender to puree the soup with the mint until smooth.

Return the soup to a pot, stir in 2 tablespoons lemon juice and season with salt and pepper.

Keep soup warm until ready to serve.

Combine yogurt, lemon zest coriander and a pinch of salt.

Dollop soup servings with 2 1/4 teaspoons yogurt mixture just before serving.

This vibrant spring green pea soup is creamy and light; it's topped with crunchy rye croutons and chive flowers for a beautiful garnish. 

Green Pea Soup with Chive Flowers

olive oil

whole-grain rye bread, cut into small cubes

Sea salt and pepper

chives

vegetable stock

peas

wasabi powder

full-fat plain yogurt

Finishing oil

Heat the olive oil in a small skillet over medium heat. Toss the bread cubes in the oil, turning with tongs or a heat-proof spatula to toast on all sides, about 4 minutes. Season with salt and pepper. Transfer to a plate to cool. (You can make these up to one day in advance; just be sure to cool completely and store in an airtight container.)

Pull the chive blossoms from the chives and chop the green shoots.

Heat the stock in a large soup pot over high heat until simmering. Add the peas and cook until bright green and just cooked, 8 to 10 minutes. Remove from the heat and use an immersion blender or transfer the soup to a blender in batches to process until smooth, about 3 minutes. Add the wasabi (if using) and season with salt and pepper. Add the yogurt and process until smooth and slightly creamy, 2 to 3 minutes. Return to the pot and keep warm over a low flame until you are ready to serve.

Ladle the soup into bowls, top with croutons, and drizzle with olive oil. Season with pepper and scatter the chopped chives and their blossoms generously over the top. Serve warm.

This pea soup is not only tasty but also good for you. It will fill you up because it contains a great amount of protein and fiber!

Instant Pot Pea Soup

broth

sweet peas

onion

celery

basil leaves ((loosely packed))

lemongrass

coconut milk ((full-fat))

tbsp oil

½ tsp salt ((use more according to your liking))

¼ tsp black pepper ((use more according to your liking))

Press the button SAUTÉ. Set it to &quot;Normal&quot; and heat one tablespoon of oil.

Add onion, celery, and lemongrass into the pot and cook until tender for about 2-3 minutes. Stirring occasionally.

Add basil leaves, frozen peas and give them a quick stir for about 10 seconds.

Add broth into the pot, stir for about 10 seconds. Lock the lid onto the pot.

Press SOUP or Pressure Cook (Manual) on High pressure for 12 minutes with the Keep Warm setting off. The valve must be closed.

Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. 

Remove the lemongrass stalks from the soup and stir in the coconut milk. Adjust seasoning with salt and pepper if needed.

Transfer the pea soup into a high-speed blender. Puree the soup in 2 batches until very smooth. 

Serve immediately.

This simple pea soup, made with fresh or frozen peas and kitchen-staple ingredients, is ready in only 15 minutes. It's a quick and healthy lunch or dinner option. You will love it!

15 Minute Pea Soup (with frozen or fresh peas)

butter

garlic (smashed)

spinach

stock (see notes)

thyme

Sea salt (to taste)

cook onion

Melt the butter in a large pot over medium-high heat. Add the onion and garlic and cook until the onion is transparent, about 3 minutes.

simmer

Add the peas, spinach, stock, and thyme and bring nearly to a simmer. (If you are using fresh peas, simmer for 5 minutes.)

blend

Blend the soup with an immersion blender or in 2 batches in a regular blender. Return the soup to the heat and warm through. If using, add the yogurt then season to taste with salt. 

Split Pea Soup with ham is the perfect comfort food for any occasion. Full of vegetables, flavored with ham and cooked to perfection, you and your family are going to LOVE this soup.

Split Pea Soup

Tablespoons butter

carrots (diced)

celery (diced)

garlic (minced)

chicken broth (more if needed)

ham bone

pepper

ham (for garnish)

In a large pot over medium high heat add the butter and let it melt.  Add the onion, carrots, celery, and garlic.  Sauté until tender.

Add in the split peas and chicken broth.  Add in the ham bone.  Bring to a boil and simmer uncovered for 60-90 minutes stirring occasionally.  Cook until the peas split and the soup has thickened.

Remove the ham bone and shred the ham.  Add it back to the soup.  Add salt, pepper, and thyme.  Garnish with additional ham if needed.

This vegan split pea soup is easy and comforting. It&#39;s the perfect cozy meal for chilly fall and winter days.

Vegan Split Pea Soup

garlic (0.16)

carrots (0.24)

olive oil (0.32)

lb. split peas (dry) (1.49)

tsp smoked paprika (0.05)

parsley (0.10)

tsp dried oregano (0.05)

thyme (0.02)

tsp pepper

water (0.00)

salt (or

Mince two cloves of garlic. Dice the onion, celery, and carrots. Add the garlic, onion, celery, and carrots to a large pot with olive oil and sauté over medium heat for about five minutes, or until the onions are soft.

Add the dry split peas, smoked paprika, parsley, oregano, thyme, pepper, and water to the pot. Stir to combine.

Place a lid on top, turn the heat up to medium-high, and bring the water up to a boil. When it reaches a boil, turn the heat down to medium-low and continue to let the soup simmer, stirring occasionally, for about 45 minutes, or until the peas have completely broken down and the soup is thick (keep the lid on between stirs).

Add salt to the soup by taste, starting with ½ teaspoon. I added about 1.5 tsp. Serve hot with crackers or crusty bread for dipping!

A delectable, high-protein puree featuring cashew butter and green peas in a base of white beans silken tofu, this is a nearly-instant soup.

Creamy Green Pea and Cashew Butter Soup

rice milk

cashew butter

bag frozen green peas

curry powder (to taste)

ginger

tomato (diced)

scallions

cilantro

lime juice (or

hot red pepper flakes

Salt and pepper

Combine 1/2 cup of the rice milk with the cashew butter, silken tofu, and half of the peas in the container of a food processor. Process until smoothly pureed.

To serve at room temperature or chilled, transfer the puree to a serving container, then stir in the remaining ingredients, including the reserved peas.

Let stand at room temperature or in the refrigerator for an hour or two, if time allows, to let the flavors blend.

To serve hot or warm, transfer the puree to a small soup pot. Add all the remaining ingredients, stir together, and heat until just warmed through or piping hot, but there’s no need to bring to a boil.

Whether serving cold or hot, adjust the consistency with a little more rice milk if the soup is too thick, and adjust all the seasonings — lime juice, hot stuff, salt, and pepper — to your taste.

Pea and Ham Hock Soup Recipe | Woolworths

Ham Hocks

green split peas

garlic, crushed

carrots,

brown onion,

celery sticks, trimmed and chopped

salt (to taste)

pepper (to taste)

fresh peas (to top)

bread (to serve)

Rinse split peas under cold water until water runs clear. Drain.

Heat oil in a saucepan over medium heat - add carrot, celery, onion and garlic, stirring for 5 minutes or until onion softens.

Add split peas, ham hocks and water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 2-2.15 hours or until ham hocks are tender and the meat is falling away from the bones. Set aside for 5 minutes to cool slightly. Remove ham hocks from pan. Remove meat from bones. Coarsely chop meat and set aside

Place one quarter of pea mixture into bowl of a food processor and process until smooth. Return to pan with ham. Repeat with remaining pea mixture. Taste and season with salt and pepper. Stir over medium-heat for 5 minutes or until hot. Serve with crusty bread.

Split pea soup with ham is perfect for lunch or a light dinner. This creamy and delicious soup made with green split peas, flavorful broth, and smoky ham is one of my favorite soup recipes, and I know it will be one of yours too.

Split Pea Soup with Ham Bone

onion (fine dice)

carrot (fine dice)

celery (fine dice)

½ tsp black pepper (to taste)

tbsp garlic (finely minced)

bay leaf

thyme leaves (finely chopped)

chicken broth

water

ham (small dice)

Buttery Garlic Croutons (for serving)

Rinse the peas in cold water.

Melt butter to a Dutch oven or large pot over medium heat.

Add the chopped onion, carrot, and celery to the pot.  Cook until vegetables are softened, 4-5 minutes.

Add the chopped garlic to the pot and continue to cook for 1 minute.

Add the split peas and continue to cook for 1 minute.

Add the ham bone, chicken broth, water bay leaf, and fresh thyme to the pot.

Increase the heat to medium-high and bring the mixture to a boil.

Reduce the heat to simmer and cook uncovered for 60-90 minutes, stirring as needed, until the split peas are cooked and the soup is thickened to the desired consistency.

Add the diced ham and let the soup cook for 10 more minutes.*Add additional water if the soup gets too thick.

Remove the ham bone and bay leaf and discard.

Season to taste with salt and black pepper.

Serve with toasted croutons and enjoy.

Prepare a bit of Finnish cuisine in your own home!  Finnish Summer Vegetable Soup is a traditional recipe you will have no problem making on your own.  Ingredients that are common in every cuisine but with a flavor that is definitely Nordic – YUM!

Finnish Summer Vegetable Soup Recipe

potatoes,

carrot,

green beans, ((about 20 pieces), halved)

green onions (or spring onions), (chopped (only the

butter, (chilled)

cream

all-purpose flour

salt and pepper, (to season)

Using a medium-sized saucepan, combine two cups of water and chopped potatoes --- bring to a boil over medium-high heat.

Adjust the heat to medium-low and cook the potatoes until they&#39;re slightly tender.

Combine the cream and flour until the flour has completely dissolved, then set aside.

Once the potatoes are soft, add the carrots, green beans, green onions, butter, salt, and pepper.

Continue simmering until the carrots and beans are slightly cooked.

Mix green peas with the rest of the summer vegetables into the pan.

Add the flour and cream mixture and stir to combine.

Bring summer soup to a quick boil --- taste and adjust seasoning, if needed.

Remove the pan from the heat and transfer it into bowls.

Serve and enjoy your Finnish summer vegetable soup!

The most delicious split pea soup....made in the Instant Pot! This easy soup recipe has bacon, ham steak, carrots and onions. It's warm and comforting for winter months.

bacon ((chopped))

garlic

oregano

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