Split Pea Soup
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Green Pea Soup Garnished with Arugula
It is easy to add extra flavor to any type of soup by using fresh vegetables and the most common vegetable we think of is usually green onion. Depending on the type of soup we are making, corn, potatoes and beans are typical ingredients. When pea soup is on the menu, carrots and celery are the most common additions. To make a different sort of garnish, arugula, along with edible flowers, will definitely draw attention.
Other types of vegetables that make interesting adornments on top of soups are fresh spinach with the deep green color of the leaves chopped and sprinkled around and cooked yams, scooped out of the skin, whipped, and piped in a swirl. The bright orange adds to any serving of soup, whether it is more of a liquid or a pureed version. One of the best features of making pea soup and using only vegetables, such as mushrooms, and seasonings is that the soup is perfect for vegetarian friends while making meat eaters happy.
Enjoy making different recipes for pea soups and adding some of your favorite seafood, poultry, and meat. Remember vegetarian soups are just as delicious, whether they are fresh from your garden, your favorite produce store, or a special purchase from the local farmers market. Always choose vegetables the whole family likes and remember to go light with seasoning so you do not drown out the soup flavor. You will find really fresh vegetables have lots of flavor and simmering with the soup will spread the taste. Fresh herbs also have more flavor than dried, so reduce the amount used if you are following a recipe based on dried herbs and you have fresh.
Make Green Pea Soup more Interesting with Arugula
Split pea soup is tasty whether pureed or kept as the split version. This recipe uses a shortcut for soaking the peas by putting the washed peas in the water, bringing them to a boil, and setting them aside for a short time.
Ingredients -
2 quarts water
1 pound of dry green split peas
2 carrots
¼ teaspoon dried marjoram
1 onion
¼ teaspoon garlic powder
⅛ teaspoon pepper
½ cup shaved fresh parmesan cheese
¼ teaspoon dried thyme
½ teaspoon salt
Arugula for garnish
Arugula flowers for garnish
Breadsticks
Preparation:
Rinse the peas, removing stems, stones and other debris. Put the peas into a large heavy-bottomed saucepan and cover them with the water.
Bring the water to a boil over high heat and turn the burner to medium, letting the peas boil for 3 minutes. Set the pan to the back of the stove and let the peas soak for one hour.
Peel and shred the carrots into a large bowl. Peel and chop the onion, adding it to the carrots. When the peas have soaked an hour, add the onion and carrots to the pan.
Crush the thyme and marjoram with your thumb and finger, adding the seasoning to the water. Add the salt, pepper and garlic powder and stir the ingredients. Place the pan back on the burner and turn the heat to high, bringing it back to a boil.
Reduce the heat to low and cover the pan. Simmer for two hours, stirring about every 15 minutes to keep the peas from scorching.
Add a dash of extra salt, if needed and let the soup simmer an additional 20 minutes. Remove from the heat and let cool for 15 minutes.
Dish into bowls and garnish with the arugula and flowers, using the picture for an example. Serve with warm breadsticks and butter.
(Serves 8)
Green Pea Soup
Photo Description:
A special occasion is in store for someone because the green split pea soup is in the best white dishes and decorated with fresh arugula, flowers and shaved fresh parmesan cheese. A delightful recipe like this, frequently created from organic produce, means even the flowers are edible. It is definitely a vegetarian delight and whether served as lunch or with dinner, it will entice anyone to sample and finish the healthy and appealing serving. Warm bread sticks and a tall glass of iced water are perfect accompaniments to the pureed soup and its smooth texture, making it ready to eat.
