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mmmm, 5 stars for the BEST Split Pea Soup I've ever had...much better than the usual sticky stand-up-your-spoon-in-it variety...and definitely not just for Winter! I admit to being a pea-thief. I'll get to Keller's stocks soon, don't worry. Not to mention the tumeric. Info. Chill the soup, covered, for at least 2 hours. I prepared as written with the exception of using two medium sized potatoes, peeled and diced, and about half of the carrots called for. EXCELLANT!!! Split-pea soup with a ham bone, ham hock or salt pork I also used the turkey broth that I made and froze from Thanksgiving. Especially if reheating, more stock or water should be added. A wonderful wintertime pea soup with turmeric, adding a nice bright, cheerful color to the soup. No gift befits the food-obsessed people in your life like a cookbook. In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. I might finish it all before it cools enough to serve cold! Your daily values may be higher or lower depending on your calorie needs. No gift befits the food-obsessed people in your life like a cookbook. Chilled English Pea Soup With Fresh Mint. Cold Pea Soup with Herbed Oil Swirl recipe | Epicurious.com Followed it exactly served it cold with a nice Caesar salad as another reveiwer suggested. I did add extra veggies to it (celery) and used better than bullion chicken instead of vegetable broth (I didn't have any vegetable broth on hand). It's light and bright flavor makes it an ideal spring or summer soup recipe. Cold Pea Soup. Add thyme, marjoram, bay leaf and stir well. Add leeks and onion, cover, and cook for 10 minutes. I loved it so much that it inspired me to make my own. Combine peas, boiling water, onion, celery, thyme and savory in a large soup pot. Simple to make, flavorable and fills the house with wonderful aroma. In a bowl of cold water, soak the salt pork for 15 minutes. A very nice recipe. In a large stock pot melt butter over low heat. Cover pot and continue to cook for 12 minutes. Let it cool. It's definitely my favorite version and the only one I make now. The only bay that can be left in is the powdered version (which does not last as long). Delicious. Wonderful on a hot day in response to Jenni...Chicken stock makes ALL the difference!! Fill pot with peas and 6 cups cold water, cover and bring to a boil. Cold Pea Soup Sobre Dulce y Salado peas, scallion, lemon, salt and ground black pepper, mint, olive oil and 2 more Cold Fleurie Soup On dine chez Nanou pansy, tomatoes, red pepper, balsamic vinegar, watermelon, salt and 1 more Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. The secret ingredient is really the turmeric. Congrats! This soup … vegetable stock It should also say "white part only" which is the most easily usable part. That said I think newbies should be reminded to soak and rinse well your chopped leeks to wash away the almost invisible sand in them. Directions. Your daily values may be higher or lower depending on your calorie needs. OK, you had me at "French". If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency. This classic French-Canadian soup is warming and hearty and the perfect thing for cooler days. They can actually be dangerous. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cover pot and simmer until peas are nearly tender, about 35 minutes. Great with a crusty bread. The only change I would make is to add some garlic to the leeks next time. I had the leftovers hot with a salad and bread. More Cold Soup Recipes! Thanks Jan:). I made this just as written. It was delicous cold. Turn it on, turn it down, take it slow. I love 'em.jop, Thanks, everyone. Yes it’s a tragedy for my family, but it is a fact and I have to confess. You saved Classic Vichyssoise to your. After the puree stage, I whisked in my heavy cream, and I used a full 2 cups to achieve the type of rich and creamy texture I am used to in this dish. ; Russian Borscht Recipe – a classic recipe filled with tons of vegetables! Serve it warm or chilled. Information is not currently available for this nutrient. Remember: Bad Vichyssoise is like wallpaper paste but doesn't taste as good. This was a really tasty pea soup. lol But so so worth it. I added them in after the boil down to simmer, and just let it go for a hour and a half. Looking for recipes for pea soup? This soup was down right elegant!!! Nutrient information is not available for all ingredients. Most people believe the chef who invented vichyssoise was French, working in America; his name was Louis Diat, working at the Ritz-Carlton in NYC. YUMMY. They can coax out the absolute best in every ingredient. So, those who have (sensibly) tasted it hot and found how good it is, are just discovering a classic French soup. That's the subtlety 'under' the potatoes and leeks that makes Vichyssoise - Vichyssoise LOL!! Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes. Avoid any temptation to substitute lower quality, pre-processed or packaged ingredients for the sake of time or convenience. The soup recipe above is a classic combination, and mint is the traditional herb to match with peas. With some buttered rye bread it was a perfect meal...can't wait for lunch tomorrow. Then turn heat off and let stand covered for 1 hour. So I left out the split peas. And yes, it can be bland, which is why the French often use herbs when making it. Prior to serving add cream. The seasonings make this a wonderfully delicious soup. His innovation is trying it as a cold summer soup. It's amazingly quick and easy to make. This was a great recipe for potato leek soup! Fall's cooler weather has definitely arrived here , so I'll be embracing soup season, starting with this Quebec Style Split Pea Soup. Drain and rinse. 386 calories; protein 17.2g 34% DV; carbohydrates 54.4g 18% DV; fat 11.8g 18% DV; cholesterol 18.9mg 6% DV; sodium 794.9mg 32% DV. Drain and set aside. Best split pea soup I ever made! It is a great way to use the rest of that spiral ham; just be sure to trim all the fat. coarse salt & one 14.5 oz. Split pea soup is pure comfort food for many and it's surprisingly easy to make at home. Gazpacho Soup with Blueberries – this refreshing summer soup is made with fresh blueberries! It was very flavorful. INGREDIENTS: 2 cups dried while yellow peas; 4 quarts cold water for soaking; 4 to 6 cups of bone broth or water; 2 tablespoons of Extra Virgin Olive Oil or Coconut Oil; 2 onions chopped; 1 cup chopped celery including leaves, if desired; And "herbes de Provence". Stir in the peas, broth, lemon juice, dill, salt and pepper. This can ruin a lovely soup. And yes, it can be bland, which is why the French often use herbs when making it. me and my family thought this soup was ok. but it was soooooo thick it was like gravy!! He based the recipe on his mother's leek and potato soup, which is an old French classic hot winter soup. Husband who normally doesn't like soup as a rule are two bowls and then wanted it the next day for lunch! I often save a cup (3 big handfuls in our house) of chopped ham to put in 10 minutes before serving so the ham pieces have loads of flavour. extra virgin olive oil 2 small or 1 large yellow onion, peeled and finely diced (about 1 cup) 4 cups frozen peas 1 qt. 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