Professional Chef's Best Pea Soup Recipe!
Chef Michael's pig and pea soup is a warm flavourful dish packed with vegetables, green peas, bacon and ham hock. Recipe ingredients and cooking instructions in the description below.
Pig and peas soup recipe ingredients:
For the soup stock
1 smoked ham hock
12 cup water
2 bay leaves
For the Soup
8 slices thick cut bacon, chopped
8 cup stock
1 1-lb bag dried green peas
2 onions, diced
4 clove garlic, minced
2 carrots, chopped
2 stalks celery, chopped
3 sprig fresh thyme
1 cup frozen green peas
1 tsp salt
1 Tbsp your favourite vinegar
Cooking directions:
For the Stock
1. Add the ham hock, water and bay leaves to a large stockpot over medium heat. Bring the works to a simmer, cover and cook until the ham hock is tender enough to remove the bone, about 2 hours. Strain, reserving the ham hock meat and the stock but discarding the bone.
For the Soup
1. Place your favourite large saucepan over medium high heat. Toss in the bacon then pour in a splash of water. Stir frequently with a wooden spoon. As the water simmers the bacon will begin to cook. Then as the water evaporates the bacon will render, releasing its fat. Lastly it will crisp as the fat left behind heats past the boiling point of water into the flavour zone. Keep an eye on the pans heat, adjusting as needed, keeping the bacon sizzling but not burning. When the bacon is evenly cooked and crisp, remove it and set aside.
2. Add the onions, garlic, carrots and celery to the pan and sauté just to heat through, 3 to 4 minutes. Add the dried peas, thyme, reserved stock and ham hock. Cover and simmer the works until the peas are tender, about an hour. Stir in the frozen peas, the vinegar and the reserved bacon. Serve and share.
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Lamb and Split Pea Stew خورشت قیمه مجلسی Khoresht Gheymeh
Gheimeh is a delicious, heart-warming favourite for Iranians all over the world, my favourite version of the Gheimeh is the one served as ‘nazri’ during Muharrem as it just has a different taste and that is due to the spices used! I’ve tried to replicate that in the recipe below! Hope you enjoy!
3 Large Onions (chopped)
400g Lamb meat (chopped)
1 cup of Yellow Lentils
2tbsp of Tomato Paste
2tsp of Turmeric
3 Dried Limes
2tsp of Black Pepper
1tsp Saffron (dissolved in water)
2tbsp of Rose Water (optional)
2tsp of Salt
SPICE MIX (use half of this at the start when frying the meat and half 15mins before you serve your Gheimeh)
3tsp of Cinnamon
2tsp of Coriander Powder
1tsp of Curry Powder
1 ½ tsp of Cardamom Powder
For Topping
3 Potato’s (Chopped into chips)
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Ina Garten's Lamb Stew with Spring Vegetables | Barefoot Contessa | Food Network
Ina simplifies a comforting and hearty meal of lamb, vegetables and herbs that can easily be made in advance!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lamb Stew with Spring Vegetables
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr
Active: 30 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons canola oil
1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 11/2-inch-diced
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons minced garlic (6 cloves)
2 cups canned beef stock, such as College Inn
1 cup full-bodied red wine, such as Cotes du Rhone, plus extra for serving
1 cup diced canned tomatoes, preferably San Marzano
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 pound carrots, peeled and cut 2 inches thick diagonally
12 ounces small Yukon Gold potatoes, 11/2-inch-diced
8 to 10 ounces fresh cipolline or pearl onions, peeled (see note)
6 small turnips, whole or halved, depending on size (1 pound)
2 tablespoons unsalted butter, at room temperature
1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
1/2 cup chopped fresh parsley leaves
Directions
Preheat the oven to 350 degrees F.
Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
Cook’s Note
To peel the onions, drop them in a pot of boiling water for 30 seconds, then trim and peel them, leaving the root intact.
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Ina Garten's Lamb Stew with Spring Vegetables | Barefoot Contessa | Food Network
Bissara - Moroccan Green Split Peas Soup (Vegan)
Bissara is a very popular and loved Moroccan Soup. It's a winter favorite soup, with very simple but hearty flavours: Olive Oil, Peas, Garlic, Cumin.
it is one of the few soups in Morocco that you can have for breakfast and it will definitely warm your morning.
It's very easy to make and it's Vegan, so it checks all the boxes !!!
Ingredients:
500g / 1 lbs of Green Split Peas. (You can use Fava beans as well or a mix of the two)
1.5 Liters / 6.5 Cups of Water + 250ml.
2/3 Tbsp of Salt (2 tsp).
1.5 Tbsp of Cumin.
0.5 tsp of Black Pepper.
4 to 8 Garlic Cloves (to taste).
6 Tbsp of Olive Oil.
For blending:
1 Cup of Hot Water for blending but you can also use more/less depending on the consistency you are looking for.
Street Vendors always have it on the watery side where at home Moroccans tend to make it a little thicker !
For finishing/plating:
A drizzle of Olive Oil.
Few pinches of Cumin and Chili powder.
ENJOY !!!
@KuzinaWithSimo #splitpeassoup #bissara
Delicious Split Pea Soup | Instant Pot Recipe
I show how to make easy and delicious recipe for split pea soup in the Instant Pot.
See my other great Instant Pot Recipes in my INSTANT POT PLAYLIST:
Recipe:
2 cups dried peas, rinsed
6 cups water of vegetable broth
1 onion, roughly chopped
2-3 ribs celery, chopped
2-3 carrots, chopped
3 bay leaves
S&P to taste.
Set Instant Pot on Saute mode. Heat and add either a teaspoon or two of olive oil or a spray of a Pam type product. Add vegetables and bay leaf. Saute briefly. Add broth or water and split peas. Change Saute mode to Manual mode. Lock IP lid in place, make sure it's on the sealed position. Add 12 minutes to the timer. Once the timer goes off, let the pot Natural Release.
Remove bay leaves before serving. Adjust seasonings before serving.
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12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!
A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.
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shoulder/