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Golden Delicious Yellow Pea Soup
Perhaps one of the favorite parts of summer slipping away and fall approaching is the promise of delicious soups for dinner or as a comforting lunch on a busy weekday. One of the easiest and most economical kinds of soup is pea soup and lately yellow pea soup is becoming just as popular in North America as its cousin, green pea soup.
Even though we often think of soups and stews as cold weather comfort foods, they are delicious and filling during any season. The variety of preparation for yellow pea soups increases the number of side dishes that go well with the flavorful meal. Biscuits, cottage cheese, green salad, and chocolate pudding are favorite things to accompany the lunch or dinner and meats like ham, pork, bacon, and chicken add extra flavor. If you decide to make pumpkin soup, yellow peas are a unique way of adding substance, color, and taste.
Yellow pea soups can be as complex or simple as the chef wants. Most of the work involves washing, trimming, and slicing vegetables, a simple process if done when preparing the same veggies for other meals. Set some aside for soup and save the preparation later. Most vegetables are compatible in split pea soup, with green onion the most common choice. Choose from a liquid base to a pureed finish and be right every time, providing a delicious meal for the family at a fraction of the cost of other soups. As you get more comfortable with making soups, add some of your favorite ingredients for variety.
How to Make Yellow Split Pea Soup
Even though this is an easy yellow pea soup recipe, the flavor will burst through and satisfy the appetites of those around the table tonight. This is a spectacular soup for lunch or a light dinner or serves as an introduction to the rest of the meal. For a special touch, bake cheese biscuits and serve them fresh from the oven.
Ingredients -
2 quarts vegetable stock
½ teaspoon salt
1 pound of yellow split peas
1 garlic clove
2 green onions
¼ teaspoon pepper
Sprigs of fresh dill for garnish
Toasted garlic croutons
Preparation:
Place the peas in a large baking pan and cover with water, stirring with your fingers and sorting through them to remove stems, stones and other debris. Rinse and sort through the peas again, draining and giving a final rinse. Pour the peas into a soup pan or large heavy-bottomed saucepan and cover with the vegetable stock.
Place over the burner, turn it on high, and bring the liquid to a boil. Reduce the heat to low and let the peas boil for three minutes. Cover the pan and move it to the side, off the heat, allowing the peas to soak for one hour.
Trim the bottom off the onion bulbs. Slice the bulb and stem into thin pieces, adding them to the pan after the peas have finished soaking. Peel and mince the garlic clove, adding it to the pan.
Add the salt and pepper to the pan and stir. Place the pan back on the burner and turn it to high. Bring the stock to a boil.
Reduce the heat to low and cover the pan, letting the soup simmer for two hours. Stir every half hour to avoid scorching.
Salt to taste and let the soup simmer an additional 20 minutes. Remove from the heat and let sit for 10 minutes to cool a bit.
Dish into bowls and garnish with the dill and garlic croutons, using the picture for an example.
(Serves 8)
How to Make Yellow Split Pea Soup
Photo Description:
Placed in a decorative china bowl, this pea soup is a creative masterpiece of the cook who made it. The use of dried yellow peas makes a friendly shade within the bowl and huge croutons of toasted garlic bread add a special feature to the overall presentation. Sliced green onions add to the picturesque display and the soupspoon on the side is perfect for the lucky person who has this delicious pea soup for dinner. Hearty and warm, pea soup is a comfort meal, full of nutrition and perfect for any occasion. A garnish of fresh dill completes the display.
