Sunday, February 14, 2010

Split Pea Soup & Yummy Garlic Croutons

* Split peas absorb lots of water as they cook, so check the soup often and add liquid as needed.
* The peas only need to be cooked until they are tender, but if you like a smoother, creamier texture, cook them longer until they soften and fall apart.
* If you like really silky soup, take the extra step of pureeing the peas once they have softened. This is a great job for your immersion blender if you have one, but you can also do it in batches in your regular countertop blender.

Fill 'er Up

Ham, bacon, and sausage all go exceptionally well with peas. One of the most traditional ways of making split pea soup is to flavor it with ham bones. Most recipes include onion, celery, carrots, and potatoes. In the herb department, bay leaves, thyme, mint, marjoram, rosemary, and parsley are all delicious enhancements to a pot of pea soup. If you like to flavor your soup with tomatoes, lemon juice, vinegar, wine or any other acidic ingredients ...
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Split Pea Soup

Jennifer Anderson

Split pea soup is so thick and hearty, it's a meal in itself.

Not only do split peas make a thick and hearty pot of soup, they're also an excellent source of protein, folate and fiber. Once you add some vegetables and slice a few thick pieces of fresh multigrain bread to serve on the side, you've got a deeply satisfying meal that's low in fat and high in flavor and nutrition.

To Soak or Not to Soak

Overnight soaking does help to shorten the cooking time, but split peas cook relatively quickly. Unsoaked peas take from 1 to 2 hours of simmering, depending on how broken down you like them;
There's no difference between yellow and green split peas--just color.
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