This super green pea puree is a protein-packed, naturally sweet, vitamin-rich alternative to mashed potatoes. Get Pea Puree Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Drain in a strainer and add to the stock. Spoon the mixture into a food … For a coarser, more rustic texture, do not pass the soup through a food mill but serve as is. In Autumn, I want hearty, rich foods – foods that will stick with you and help to fortify you against the bracing cold that comes with shorter and darker days. Dump the split peas into a bowl, cover them with warm water and let them soak at least four and up to eight hours. Garnish with diced cooked bacon or ham or sliced frankfurters. It's also one of the most versatile, since you can marry fava with almost anything. Add the sachet. Drain, and rinse well. Join our free community for real food recipes, fermentation tips, and guidance on herbal remedies delivered to your inbox. Prepare any of the above soups as directed, but purée only about one-fourth of the beans. Yellow Split Pea Purée (Fava) Fava, this simple puree of yellow split peas made velvety with a copious amount of great Greek olive oil, and tangy with a spritz of lemon, is one of the great meze dishes of Greek cuisine. Split peas, like all pulses, are simple, affordable and versatile foods. Get the exclusive content you crave straight to your inbox when you join our free community. Cook the salt pork slowly in a heavy saucepot to render the fat. Carefully transfer split pea mixture, including cooking liquid, to a food processor. Use either ham stock or white stock. Use 1 lb 8 oz (750 g) navy beans. By using ckbk, you agree to our. Use 1 lb 8 oz (750 g) red kidney beans. Dice it, and add to the soup. Split peas are particularly rich in trace elements, like molybdenum, manganese, copper and phosphorus as well as B vitamins like folate and thiamin. Soak overnight. Your email address will not be published. Put the split peas and garlic cloves into a saucepan with 750ml water. Jenny and her work have been featured in NPR, Guardian, New York Times, and Washington Post among other publications. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy saucepan, and add the onion. Drain. Garnish with croutons sautéed in butter. Top with arugula. If a ham hock was used, trim off the meat. Spread them on a rimmed baking sheet, and season them generously with salt. Pea purée is a delicious side dish to serve with almost all meat and fish dishes. Soak beans overnight. Use 1 lb 8 oz (750 g) black turtle beans. She is the author of two critically acclaimed books including The Nourished Kitchen and Broth and Stock. Bring them to a boil over high heat, then turn down the heat to medium and simmer, covered, until the peas are tender and cooked through. Seasoned with bacon, thyme and onion, this Split Pea Purée brings all the flavors of a classic split pea soup to the table, only as a dip. Seasoned with bacon, thyme and onion, this Split Pea Purée brings all the flavors of a classic split pea soup to the table, only as a dip. Cover and simmer until the peas are tender, about 1 hour. Super Easy Pea and Mint Soup 40 mins Ratings. Stir in the fresh mint leaves and cook for a further 5 minutes. Do not brown the pork. Method: 1. While all the others tips are very helpful, I am a former chef from Canada and make both yellow nad green split pea soups, I have found when you doing the pork hock/ham hock if you puree 1/3 of the soup and add it back with the ham pieces, when it is cold it will not separate into liquid and solids, the pureed part keeps it in one form. Garnish with lemon slices and chopped hard-cooked egg. Using a slotted spoon, transfer the bacon to a waiting plate. Start with the split pea purée. Pea Soup Prep Time: 15 minutes Cooking Time: 60 minutes Serves: 4-6 Ingredients: 25g unsalted butter, 1 large onion, diced, 3 garlic clove, crushed, 350g green split peas, rinsed, 1.4 litres chicken or vegetable stock, Salt and black pepper. This is a great nutritious, one-ingredient, and green vegetable puree meal for your baby. To make ckbk work, we log user data. Rinse the split peas under cold water. The delicious green split peas cooked in flavorful vegetable broth, vinegar, and spices until they achieve a purée-like texture. Soak the beans overnight. Serve it with buttered rye bread, thinly sliced ham and roasted root vegetables for a nourishing, satisfying lunch or appetizer. Soak beans overnight. For a vegetarian alternative, try the purée spread on toast as an appetizer or side dish. Split Pea Purée with Roasted Root Vegetables, « The Cranberry Harvest (And Where to Buy Sustainably Farmed Cranberries), How to Serve a Real Food Thanksgiving Dinner (Our Favorite Recipes) ». If it is too thick, bring it to proper consistency with a little stock or water. This pea puree is ready in 15 minutes and is really easy to make. Add the onion and garlic and gently fry until soft and translucent. Add the mirepoix and sweat in the fat until the vegetables are slightly softened. And I’m still shocked every time I make it by just how good it is. I have made this almost every night all week. Did I forget to mention it pulls together in less than 10 minutes? Melt the butter in a large saucepan over a low heat. It is particularly lovely with oily fish such as smoked mackerel fishcakes. It is a split pea purée flavoured with onion, cooked and served with olive oil. Spoon the purée into a bowl, top with roasted vegetables and reserved bacon. Published by Wiley. Use 1 lb 8 oz (750 g) brown lentils. For a split pea purée that makes a great dip, chowder base, creamy custard, even cakes 1, and breads, just cook l cup peas in 1-3/4 cups water until very soft, about 55 minutes, then press through sieve or purée in blender or food processor. Boil the peas in a saucepan. How to Cook Pulses, Chickpeas, Lentils and Beans. Stir the chopped onion and fresh thyme into the hot bacon fat and cook until fragrant and translucent, about 6 minutes. Other bean, pea, and lentil soups may also be served without puréeing. Green split peas are often seen next to the dried peas and beans in the store, but these legumes have the advantage of cooking faster than beans or other pea varieties. … Process until smooth. In large saucepan of boiling salted water, cook peas and garlic until peas are tender and vibrant green, about 3 minutes. Per serving: Calories, 230; Protein, 13 g; Fat, 7 g (26% cal. Add oil if using and purée until smooth. Cut the salt pork into fine dice or pass through a grinder. While the vegetables roast, fry the bacon in a cast iron skillet over medium heat until crisp. It's the perfect side! Caribbean Cow Heel Soup 60 mins Ratings. Use it as a dip or spread with fresh bread, pita, or crackers.Or, serve it underneath seared scallops or grilled chicken for a “fancy” dinner idea. Roast them for 20 minutes or until cooked through, with their edges beginning to caramelize. Other dried vegetables are made into soups using the same procedure. You can join me in taking the Pulse Pledge – a commitment to eat pulses at least once a week for ten weeks. How to Make Pea Puree. This recipe for pea purée, or pea hummus, is such an easy way to transform a bag of frozen peas!It’s packed with fresh flavor from mint, parsley, and lemon, with a healthy dose of extra-virgin olive oil. Most dried beans should be soaked in cold water overnight to reduce cooking time. (Split peas may be soaked, but they cook quickly enough without soaking.). (Make-ahead: … Green pea fava recipe, ideal as a warm starter, toast spread or dip. She has traveled the world teaching workshops and lecturing on food activism, sustainable food systems, whole foods, fermentation and culinary traditions. Indian Yellow Split Pea Dal ... 16 Spring Pea Recipes Traditional Dutch Split Pea Soup (Snert) 105 mins Ratings. Transfer the onion and bacon fat, reserved split peas and white pepper to a food processor. Do not brown the pork. And simple too. 1 Cook split peas in a medium-sized cooking pot (preferable oven-proof to avoid using another pot in broiling) with water, slices of first onion, vegetables, herbs, salt and pepper over low simmer until peas and vegetables are very tender, about 40 minutes. Discard bay leaf. Toss the carrots, parsnips and celeriac in a large bowl with olive oil, stirring them until they're evenly coated. In food processor, pulse together pea mixture, cream, dill, butter, lemon juice, salt and pepper until smooth. Sign up here and get tips and recipes on using pulses. Add 4 fl oz (125 mL) Madeira or sherry to the finished soup. Share “Split Pea Purée with Pita Wedges” on Facebook; ... Sprinkle with green onions and capers. Use chicken or veal stock in place of ham stock. This website earns income from ads, affiliates, and sponsorships. Your email address will not be published. Jenny McGruther is a holistic nutritionist and a Certified Nutritional Therapist (NTP) and food educator. Greek lemon and oregano chicken with split-pea puree . Tasty and filling, dal makes a cheap, healthy and satisfying meal. Add this purée to the soup as a thickening agent. The purée is also very good with griddled squid. Be sure that the water level is just enough to cover the peas. But, even more than a natural pairing, the satisfying nature of split peas – made that way by plenty of protein and fiber – helps to extend the meat you use, so that you can use less meat, which allows you to afford higher quality meat, all while maintaining that same sense of delicious, satisfying and affordable meals. Lower heat to medium-low, cover and simmer until very tender, about 45 minutes. Procedure Cut the salt pork into fine dice or pass through a grinder. For the split pea purée, rinse the split peas under running water. Cook the salt pork slowly in a heavy saucepot to render the fat. Use white stock and ham bone. This is lovely with a tomato, parsley and red-onion salad. Split Pea Purée. Combine split peas, onions, bay leaf and 2 cups water in a medium saucepan, stir well and bring to a boil. As a meze, it is served at room temperature. ; 2 Purée in blender or food processor with vinegar, then return to the cooking pot and reheat. Serve it with buttered rye bread, thinly sliced ham and roasted root vegetables for a nourishing, satisfying lunch or appetizer. And watch videos demonstrating recipe prep and cooking techniques. Purée the peas and liquid in a food processor bowl or with an immersion ... Green Pea and Ham Soup 30 mins Ratings. Split peas are simple, affordable, nutritious and versatile foods. As soon as the onions start to caramelise add the peas and blend. They’re hearty, immensely satisfying and mercifully light on the budget. Simmer the water and bone together for 1 hour or more before making the soup to extract more flavor. Toss the peas into a medium pot, cover with stock. Add the ham stock and ham bone. Serve warm with buttered rye bread and ham. Try freezing it in portion-sized containers - it will keep for up to 2 months. © 2014 All rights reserved. Bring the soup back to a simmer. Dilute to proper consistency with about 1–2 pt (0.5–1 L) white stock. Combine 1½ qt (1.5 L) purée of green split pea soup and 1 qt (1 L) tomato purée. Since they have been split, they can absorb water faster than whole beans and peas. They also do not need to be rehydrated overnight. Well I think that is the best part. Split peas marry well with cured pork like bacon and ham, which is why you see them paired together so often in northern European cooking. Drizzle 2 tablespoons oil and 2 tablespoons lemon juice over. Greek Yellow Split Pea Purée- Fava. Use white stock and add 10 fl oz (300 mL) red wine to the soup when the beans are almost tender. Read on to learn how to make it. Use as you would pumpkin or squash, in place of refried beans. Turn off the heat, replace the lid to keep them warm. Rinse the split peas with plenty of water. Garnish with cooked peas and cooked julienne of carrots and leeks. In this case, name soup simply Split Pea Soup rather than Purée of Split Pea Soup. 2016 Year of Pulses, and I’ve teamed up with USA Pulses and Pulse Canada to share some of my favorite recipes using pulses this year. Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté. Bring to a boil. Heat 2–3 tablespoons of the rapeseed oil in a large saucepan. Generously adjust the seasoning of the puree with salt, and process about 30 seconds longer. ); Cholesterol, 5 mg; Carbohydrates, 32 g; Fiber, 12 g; Sodium, 590 mg. Water may be used if ham stock is not available. Ingredients: * 1-1/4 cups dried yellow split peas * 3 shallots, diced * 1 clove garlic, minced * 1/4 cup plus 1 Tablespoons olive oil, divided * 2 Tablespoons lemon juice * 2 Tablespoons chopped green onions * 1/2 teaspoon dried thyme * salt and pepper * chopped fresh oregano, to serve. Brighten up meals, vegetables, salads and meat dishes, serve it on a meze platter. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. In this case, the optional ham bone or ham hock should be used to provide flavor. I want hearty sourdough breads, roasted root vegetables, soups, stews and earthy pulses, cooked until soft and fall-apart tender. Required fields are marked *. I'm obsessed with this amazing recipe.