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Fresh Herbs, Spices, and Vegetables with Split Pea Soup Recipe
Blustery weather brings out the homebody in all of us and the desire for a warm meal often leads to thoughts of casseroles, stews, and soups. Pea soup is a popular favorite on days such as these because it is a fast soup to fix. Adding a few ingredients while it cooks or stirring the mixture every 15 to 20 minutes leaves people time to complete other tasks while the soup simmers cheerfully on the stove.
Even though there are many choices for soups, pea soup is versatile and willingly blends with the fresh herbs, spices, and vegetables included in the recipe. Those who like meat and meat flavor are surprised to know that just about any meat or fish goes with some type or types of pea soup. Beef and shrimp lend extra flavor to soups made with whole peas and peapods. Chicken is popular with chunky and yellow pea soup, while ham and pork are the most common additions to any type of pea soup.
Add color and flavor to pea soup by including your favorite vegetables, such as onions, carrots and celery, and try some of the pea soup recipes that include sweet and white potatoes, barley and rice. Soup is good any time of year and the pea soup has the benefit of being a quick, inexpensive, and diversified food that is equally acceptable as a meal by itself or as an accompaniment to another dish.
Parmesan and Arugula Green Pea Soup Garnished with Arugula
Ingredients -
2 quarts water or vegetable stock
1 pound of dry green split peas, sorted and cleaned
3 medium carrots, peeled and shredded
1 small Vidalia onion, peeled and diced
1 tablespoon barley
¼ teaspoon garlic powder
¼ teaspoon dried marjoram
¼ teaspoon sea salt
¼ teaspoon white pepper
½ cup of shaved fresh parmesan cheese
Arugula leaves and flowers for garnish
Preparation:
Place the peas and barley into a large heavy-bottomed saucepan and cover with water or stock, bringing to a boil over high heat. Turn the burner to medium, and boil 3 minutes. Turn off the heat, cover the pan, and let the peas soak for an hour.
Add the onions and carrots to the peas. Bring the mixture to a boil, turn the heat to low and cover the pan. Simmer one hour, stirring every 15 minutes or so to avoid the peas sticking to the bottom and scorching.
Add the marjoram, crushing it for ultimate flavor. Add the remaining spices, stir, and cover the pan again. Simmer for 30 minutes, stirring as before. Cook another 20 minutes, if needed.
Let the mixture cool 15 minutes and puree the soup a cup at a time.
Dish up the servings, using the picture as an example for the garnish display. Serve with warm breadsticks.
(Serves 8)
Split Pea Soup Recipe
Photo Description:
Fresh arugula leaves, flowers and shaved parmesan cheese emphasize the warm, inviting meal placed on the table for dinner tonight. Pureed delicious green pea soup is a delight on a cold evening or any occasion. It is easy to see from the picture how a bit of freshness in the presentation of any food draws attention and gains interest, from the lovely lime green mats to the cleverly arranged twisted bread sticks in the back of the bowl. Even the iced water complements, rather than draws away from, the centerpiece of homemade split green pea soup at each setting.
