Split Pea Soup Atu Recipe
Dried split peas and ham hocks are cooked with vegetables in chicken stock seasoned with dill weed, bay leaves, soy sauce and red pepper flakes. When cooked through, this soup is pureed and thinned with milk.
Good recipe. Have made several versions with bacon, hamhocks, and ham bones. I prefer using smoked hamhocks and I always add some small diced boiled potato, carrots and about a cup and a half of cooked ham slice to the pot after I cream it. Makes it a little heartier and serve it with garlic bread and a salad. Very nice.
Thanks to the reviewers, I started off by cutting the water in half. Was glad I did since we prefer hearty soups. Highly suggest smoked ham hocks. Other additions include an extra pound of smoked ham, 3 stalks celery, 3 carrots, garlic powder, fresh parsley, thyme, marjoram, and sage. Thank you so much for this recipe! I have finally outperformed the legendary mother-in-law. Update: Freezing works on this soup, but I've recently decided I prefer halving the recipe so we can eat all of it fresh!
Like everyone else, I cut the water in half and still found the soup to be far too watery and had to cook until the soup had reduced. However, the flavors were excellent and I will make this again but this time without any water at all. I wonder if there is a typo with the quantities. It calls for 2 cups of split peas which seems far too little with 16 cups of liquid. I noticed my standard bag of split peas was 2 pounds, not 2 cups, and this would have made the ratio about right since even the cooking directions on the bag say to add 6-8 cups water for each POUND. Anyway, next time I'll either make 2 pounds worth or cut the total liquids (broth, water & milk) in half while keeping the other ingredients the same.
With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.
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