Easiest-Ever Pea Soup
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For a shot of spring in the dark days of winter, frozen peas come in handy. We microwave them along with shaved onion and garlic, then blend with fresh tarragon leaves to create a fine purée. It tastes great, looks lovely, and involves just 20 minutes of work—three qualities you'll welcome any time of year.
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Giada De Laurentiis Makes Lentil Soup | Everyday Italian | Food Network
Giada's hearty lentil soup is perfect for a cozy winter night.
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Lentil Soup
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 10 min
Prep: 10 min
Cook: 1 hr
Yield: 6 servings
Ingredients
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Directions
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
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Giada De Laurentiis Makes Lentil Soup | Everyday Italian | Food Network
How to Cook Jamaican Split Pea Soup Like a Pro | Secret Ingredient Revealed
Welcome to Healthier Steps! In this video, I'll be sharing my recipe for Jamaican split pea soup, and I'll reveal the secret ingredient that makes this soup extra flavorful and delicious.
Join me as I take you through the process of making this classic Jamaican dish. You'll learn how to cook split peas to perfection, and how to prepare the vegetables and seasonings to create a hearty and nutritious soup that's perfect for any occasion.
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And don't forget the secret ingredient! I'll show you how to add this special ingredient to your soup to take it to the next level of flavor and texture.
Whether you're a seasoned chef or a beginner in the kitchen, this video has something for everyone. So come join me and learn how to cook Jamaican split pea soup like a pro. Don't forget to subscribe to my channel for more healthy and tasty recipes like this one!
So what are you waiting for? Let's get cooking and reveal the secret ingredient that makes this Jamaican split pea soup extra delicious!
Ingredients
1 tablespoon coconut or olive oil
1 cup onion, chopped
2 cloves crushed garlic, minced
1 cup celery, chopped
1 teaspoon parsley flakes
1 sprig thyme, or 1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano
1/2 teaspoon basil
1/2 teaspoon smoked paprika
1 bay leaf
1 carrot, chopped
1 medium potato, diced
2 cups green split peas, sorted and rinsed
7-8 cups vegetable broth
1 tablespoon nutritional yeast flakes
1/4 teaspoon Cayenne pepper
sea salt, to taste
sliced green onion, for garnish
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How to make Beef and Split Peas Soup????????
2 lbs of beef (oxtail & meat)
Season with 1 tsp green seasoning
1/2 tsp salt
1/2 tsp black pepper
Fry in a pot with 1/2 tsp oil
Fry until water dried out
Add 1+1/2 cup split peas
Add 4 cups of water and pressure meat and peas for 25-30 minutes or until split peas melts.
Add 1 sweet potato cut into small pieces
6 pieces of cassava
5 eddoes cut into small pieces
2 ripe plantain cut into small pieces
2 carrot cut into small pieces
1 lg onion chopped into small pieces
7 green onions
5 stem of thyme
2 mari wirrie peppers
1 tsp salt
1 tsp black pepper
1 chicken cubes
3 handful of spinach
Cook until provisions are nice and soft
Enjoy with your family and friends
Music: Sunny
Musician: @iksonmusic
Ina Garten's Salmorejo Soup | Barefoot Contessa | Food Network
Ina purees tomatoes to make this chilled Spanish soup, the perfect dish for a light dinner!
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Ina Garten 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!
Salmorejo
RECIPE COURTESY OF INA GARTEN
Total: 2 hr 10 min
Active: 10 min
Yield: 4 to 6 servings
Ingredients
2 pounds ripe red tomatoes cored and roughly chopped
2 1/2 ounces country white bread from a boule, crusts removed
1 red bell pepper, cored, seeded, and large-diced
1/2 cup chopped red onion
3 to 4 garlic cloves, depending on the size
1/4 cup tomato puree, such as Passata di Pomodoro
3 tablespoons good sherry wine vinegar
Kosher salt and freshly ground black pepper
3/4 cup good olive oil, plus extra for serving
Toasted Croutons, for serving (recipe follows)
Small cherry tomatoes and fresh basil leaves, for serving
Flaked sea salt, such as Maldon, for serving
Toasted Croutons
2 tablespoons good olive oil
2 1/2 ounces country white bread, crusts removed and 1/2-inch diced
Kosher salt and freshly ground black pepper
Directions
Place the tomatoes, bread, bell pepper, onion, and garlic in the bowl of a food processor fitted with the steel blade or in the glass jar of a blender and puree until you can only see tiny bits of the tomato skins. Pour the puree into a large bowl and whisk in the tomato puree, sherry vinegar, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil, cover, and refrigerate for just 2 hours for the flavors to blend. (If you refrigerate the soup for more than 2 hours, prepare the soup without the olive oil, refrigerate, and whisk in the olive oil before serving. The olive oil congeals in the soup if you refrigerate them together for more than 2 hours.)
Serve cold in shallow bowls and top with the warm toasted croutons, halved cherry tomatoes, julienned basil leaves, flaked sea salt, and a drizzle of olive oil.
Toasted Croutons:
To toast croutons, pour 2 tablespoons of the olive oil in a small (8-inch) saute pan and heat over medium-high heat until a drop of water splashed in the pan sizzles. Add the bread cubes and saute, tossing occasionally, for 4 to 5 minutes, until the bread is evenly browned. Sprinkle generously with salt and pepper.
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Ina Garten's Salmorejo Soup | Barefoot Contessa | Food Network
How to Make Amazing Split Pea Soup
In this video Steve shows you how to make amazing split pea soup from scratch. Very easy in this step by step tutorial. Share you thoughts and questions below in the comments.
Ingredients
1 lb split peas washed (2 ½ cups) 2 med. Onions diced
3 Tbs olive oil 3 cloves garlic chopped
2 cups chopped carrots 3 bay leaves
1 tsp salt 12 cups water
¼ tsp cayenne pepper
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