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-   -   Green Pea soup... (http://www.discusscooking.com/forums/f56/green-pea-soup-2624.html)

vilasman1 09-20-2004 05:44 PM

Green Pea soup...
 
When i was a kid, I used to love campbells green pea soup. Now that I am grown and trying to cook does anyone know a green pea soup reciepe?

wasabi woman 09-20-2004 10:52 PM

FRESH PEA SOUP

1 small onion, peeled and diced
1 small clove garlic, chopped
2 T. butter
4 cups fresh peas, shelled
chicken stock or vegetable stock or water
1 tsp. of fresh oregano, chopped
1 tsp. of fresh marjoram, chopped

Saute the onion in butter in the bottom of a 5-quart soup pot.
Add a bit of salt and cover the pot to ensure that the onions slowly become translucent and do not scorch.
Add the chopped garlic and continue sauteing for an additional 3 minutes.
Add the liquid and the peas.
Stir in the chopped herbs with a little salt and cover.
Bring to a boil, then lower the heat to simmer until the peas are tender.

Use a hand-held immersion blender to puree the soup into a smooth consistancy. ( If you prefer to use a blender, let the soup cool down and blend small batches - one cup at a time.)
Stir in 1/2 cup of cream and serve.

Garnish each serving with a sprinkling of chopped herbs and some fresh whole peas that have been blanched in salted water.

(this is great in springtime when the fresh peas are available, but can be made with frozen peas as well the rest of the year!)

Good Luck!

ironchef 09-21-2004 01:09 AM

aahh I have one that uses English Spring Peas, truffles, and panceta. doesn't taste much like Campbell's so I don't think you'd like it. I can post it later if anyone wants it.

vilasman1 09-21-2004 07:30 AM

From what I've heard, truffles cost a fortune, but, I was looking to improve over cambells. Is there something in the middle ground? I am going to try the above receipe, maybe this weekend.

Juliev 09-27-2004 07:08 AM

Dutch Green Pea Soup:

2 lb fresh ham hocks
3-4 qt water
1 lb presoaked green split peas
8 leeks, finely chopped
1 celery root, peeled and diced
3 cup chopped celery leaves
1 bay leaf
1/2 to 3/4 tsp thyme, rubbed
1/8 ts. dry mustard
2 tsp salt
1 tsp pepper
2-3 cup chicken broth; optional

The day before serving, place the ham hock and water in a large soup kettle. Bring to a boil and then simmer until meat is very tender (2 1/2 hours). Cool and skim off fat. Remove meat and add to liquid the remaining ingredients except meat and chicken broth. Dice meat and return to kettle. Simmer 3 hours. If soup is too thick, chicken broth can be added. Refrigerate; serve the next day as this soup is best after the first day and is excellent garnished with parmesan and croutons. Yields 8-10.

beaulana2 10-04-2004 06:05 PM

Split Pea Soup (Green River)
2 cup dry split peas
8 cups chicken broth
1 1/2 lb meaty ham bone
1/2 tsp dried marjoram crushed
2 bay leaves
1 cup each: chopped carrot, chopped celery,chopped onion

Rinse peas. In a large pan combine peas, broth, ham bone,marjoram,and bay leaf, bring to a boil, reduce heat, Cover and simmer for 1 hour, stir often. Remove meat and when cool take the meat off the bone coursley chop if needed. Return the meat to the soup, Stir in the vegetable, return to boiling reduce heat, cover simmer for 30 min. Discard the bay leaf

Alix 10-05-2004 10:59 AM

OK, all I do is toss the leftover hambone in a pot of water. Boil vigorously for about 10 minutes, then simmer for a couple of hours. When I figure I have a decent stock I remove the bone and toss in a few cups of peas. I prefer a mix of green and yellow, but each to his own. Simmer on low for a few hours until the peas are soft and squish easily. I sometimes use my hand blender to smooth it out. Then I toss in all the ham meat from the bone and serve. Yummy. Usually the ham is salty enough that you don't need to add much salt, but you can do as you like for adding flavour to the stock.

Alix 10-05-2004 11:00 AM

Oh ironchef, I would love to see your recipe please.

Audeo 10-05-2004 12:10 PM

Quote:

Originally Posted by Alix
Oh ironchef, I would love to see your recipe please.

Ooooohhh! Me, too! It must be so rich...truffles and panceta.

buckytom 10-05-2004 01:52 PM

Quote:

Originally Posted by ironchef
aahh I have one that uses English Spring Peas, truffles, and panceta. doesn't taste much like Campbell's so I don't think you'd like it. I can post it later if anyone wants it.

yes, please iron chef, post it. i love early peas and pancetta, so i'd bet a soup would be good.


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