Two Great Yellow Split Pea Soups

 

Yellow-Split Pea Soup with Kielbasa

 

Yield 6 - 8 servings

(9 cups)

 

 

Ingredients:

1 onion, halved lengthwise and sliced thin crosswise 

2 tablespoons of unsalted butter

1 pound dried yellow split-pea, picked over and rinsed

2 cups sliced peeled carrots, plus 1/3 cup grated for garnish

3/4 cup sliced celery

1 pound Kielbasa, cut into 1 1/2 inch lengths

1/2 bay leaf

2 teaspoons of dried Marjoram

2 1/2 cups of water 

Salt and Pepper

-In a heavy kettle cook the onion in the butter over moderately low heat, stirring,k until the onions are softened 

-Add the split-peas, the sliced carrots, the celery, the Kielbasa and the bay leaf, the marjoram- add the 2 1/2 quarts of water.

-Bring the liquid to a boil, skimming the froth, and simmer the mixture, covered stirring occasionally, for 2 1/2 to 3 hours.

-Discard the bay leaf and transfer the Kielbasa with a slotted spoon to a plate- set aside

-In a blender puree the mixture in batches, transfer the puree to the kettle, and thin it with hot water to desired consistency.

-Cut the Kielbasa into 1/4-inch thick slices, quarter the slices, and add them to the soup. Season with Salt and Pepper.

Chef's Note: This is a really great tasting, and creamy soup without the milk or cream. Serve with Croutons

Yellow Split Pea, Ham & Potato Soup

(British)

 

 

 

Ingredients 

 

2 cups diced ham (left over baked holiday ham is great)*

3 tablespoons olive oil

1 1/3 cups diced onions

4 cups vegetable or chicken stock (I like vegetable stock)

6 Cups water

3 cups dry split peas ( yellow, green optional)

2 cloves garlic minced

1/4 - 1/2 teaspoon dry thyme

2 bay leaves

2 cups diced carrots*

1 cups celery root, diced or 2 cups celery stalks, diced*

1 1/2 cup potato - diced*

Chopped fresh Parsley

Salt and pepper to taste

 

*The size of dice, should be about the size in the picture below.

 

 

 -In a large pot, saute the ham in the olive oil till lightly browned. Remove the ham from the pot and set aside.

-Add onions to the pot and saute until translucent.

-Add the Vegetable or chicken stock and water and bring to a boil. 

-Add the peas, garlic, thyme and bay leaves and simmer for about 45 minutes or until split peas falls apart into mush.

-Add carrots, celery, potatoes and ham and continue cooking until the vegetables are soft, about 30 minutes more.

-Season with Salt and Pepper and serve garnished with parsley.

Chefs Note: This recipe from England was from the TV series Downtown Abby.

 

En joy, both soups

Chef Ed