Pea Soup Recipe

Pea soup is popular around the world especially variations using dried peas, or split peas. The thick yellow or green soup is true comfort food and the slow cooking peas fill the house with a wonderful aroma. Served in many cuisines, the soup is perfect on its own as a one pot meal, or as a starter or side dish. The delicious soup is loaded with rich vegetable protein. Pea soups are made from fresh and frozen peas, but most recipes call for split peas, peas that have been dried. The natural split in the pea when dried allows machinery to easily separate the pea into two halves, allowing for faster cooking.

For split pea soup, the dry peas are soaked in water to soften and slow cooked to tenderize them to the point they begin to disintegrate. The soup can be seasoned and served or other ingredients introduced such as sautéed onions, carrots, and celery; pan seared meats and sausages, and diced potatoes. Popular garnishes include chopped chives and croutons. Garlic toast makes a nice accompaniment when the soup is served on its own.

PeaSoupRecipe.com presents a growing collection of delicious recipes from traditional to those that take a twist on this classic dish. The soup recipe pages include cooking tips and soup making techniques to help you put consistently good soup on the table. Pea soup can be served right away or chilled and reheated when you’re ready. This is a great soup for brunch, lunch, dinner or snack. Find the right recipe for any occasion.

Featured Recipe

Canadian Pea Soup

Ingredients -

1 Teaspoon Canola Oil
1 White Onion; chopped
1/2 Cup Carrots, diced
1/2 Cup Turnips, diced
1 Teaspoon Salt
1/4 Teaspoon Fresh Ground Black Pepper
1 Parsley, finely chopped
1 Pound Whole Dried Yellow Peas; sorted and washed, split
2 Quarts Cold Water
2 Teaspoons Ham-Flavored Bouillon; or more to taste

Preparation:

1. Lightly caramelize the vegetables as follows.

2. Heat a large sauce pan (3-qt).

3. Add the oil and swirl to coat the bottom of the pan.

4. Immediately add the onion and sear, tossing or stirring for a minute or so.

5. Add the carrot and turnip dice and sauté for about 3 minutes.

6. Add salt and pepper and cook another minute or two, until the vegetables are softer and aromatic.

7. Add the washed and drained peas to the pan.

8. Pour in half the water and add the ham base.

9. Bring to a boil.

10. After bringing the peas to a steady boil, skim.

11. Turn off the heat, cover, and let sit for 1 hour.

12. (See the note on soaking.)

13. Transfer to the crockery of a slow cooker.

14. Add the rest of the water.

15. (Add more water as needed.)

16. Cook on low for 8 hours.

17. Add herbs during last hour.

18. Adjust salt, pepper and ham flavor.

19. Serve unstrained.

20. Good with fresh and warm fresh bread for tearing and dipping.

21. SOAKING: This recipe uses a Quick-Soaking method.

22. Alternatively, soak 12 hours in water.

23. Rinse well.

24. Add presoaked peas to the soup; after bringing the peas to a steady boil, skim.

25. Turn off the heat and let sit for 5 minutes.

26. Transfer to the crockpot.

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