Spiced Split Pea and Rice Soup
Spice Split Pea Soup with Rice
I made this soup the other night and a friend requested I share the recipe. I like it because the split peas are cooked until tender- but not cooked to mush. With the addition of spices like cinnamon and cardamom it has a wonderful flavor and is pretty quick to make. This is a vegetarian version, but feel free to use chicken stock, if you prefer.
Spiced Split Pea and Rice Soup
1 c. dried split peas, green or yellow
3 c. water
2 c. chopped onion
2 cloves minced garlic
2 bay leaves
1/2 t. each cumin, cinnamon and cardamom
1/4 t. cayenne, or more to taste
2 c. vegetable stock
2 t. lemon juice
1/2 c. cooked rice
salt and pepper to taste
1/2 c. chopped parsley or cilantro
Rinse peas and cook them in the water until tender, about 45 minutes. Meanwhile, cook onion and garlic in oil until tender. Add the spices and cook 5-10 minutes longer, being careful not to burn them. Add this to the peas along with the rest of the ingredients and heat through. Adjust seasonings and serve. Serves 4.
Italian Wedding Soup
Italian Wedding Soup
I love this soup. I’ve had different versions over the years but they all have those wonderful little meatballs in common. This recipe came from the mother of a dear friend. I still have her handwritten copy in a file. Every time I make this soup I think of her.
Italian Wedding Soup
Meatballs:
3/4 lb. ground beef or a mixture of beef, pork and veal or turkey
1 egg, beaten
1/4 c. dry bread crumbs
2 T. grated Parmesan cheese
1 T. dried parsley or 3 Tablespoons fresh chopped parsley
1/4 t. salt
1/4 t. garlic powder or 2 cloves of minced garlic
1/4 t. each pepper and dried oregano
1 T. oil
Soup:
8 c. chicken stock, not too salty
1 c. thin sliced carrots
1 c. thin sliced celery
1/2 c. thin sliced green onions, optional
1/2 t. dried basil or 1 1/2 t. fresh chopped
1/2 c. uncooked small pasta, I like orzo
1/2 lb. escarole or kale, cut in thin strips
To make meatballs combine all ingredients except the oil and form into 50 tiny balls. Sauté in oil until browned on all sides. Drain. In large saucepan combine broth with vegetables. Bring to a boil and simmer, covered 10 minutes. Add basil, pasta, meatballs and escarole or kale and simmer 10 minutes longer. Serves 6-8.
Note: you can use spinach instead, but add for last 5 minutes of cooking.
Tortilla Soup
Tortilla Soup
This is one of the dishes we had in class last night. Great night for soup. It’s an easy soup to make and full of flavor. I like to serve it with hot sauce on the side for those who want a spicier soup.
Tortilla Soup
1 onion, sliced thin
1 T. oil
6 c. chicken stock
1/2 -3/4 c. salsa
2 T. chopped cilantro
1/2 t. cumin
2 c. diced cooked chicken
8 small or 4 large tortillas
Heat oil in soup pot and cook onion until tender. Add stock, salsa and seasonings and simmer, covered 10 minutes. Add chicken and heat through. Meanwhile roll tortillas up tightly one at a time and cut cross wise into 1/2-inch wide strips. Divide strips among 4 bowls and ladle in the soup in the bowls. Serves 4.
Swedish Yellow Split Pea Soup
Swedish Yellow Split Pea Soup
With the extra cold weather back again I can’t stop making soup. Everyone seems to simmering a pot of it. This is a great soup. Made with yellow split peas it in enhanced with the addition of smoky flavor from either smoked pork or turkey. It is not pureed as many other pea soups but rather served with the yellow peas cooked until tender but still intact. It is filling, rich and light at the same time. Great served alone or with a rye bread.
Swedish Yellow Split Pea Soup
1 lb. yellow split peas, rinsed
2 qts. Boiling water
1 bay leaf
1 c. chopped onion
1 tsp. Dried marjoram
1/4 t. ginger
dash nutmeg
1/2 t. pepper
1 T. salt, or to taste
Ham shank bone plus 2 cups diced ham or 1 smoked turkey piece (drumstick, thigh, neck or wing) plus 2 cups diced turkey, optional
Note: you can use 1 teaspoon liquid smoke if omitting meat.
Combine peas, boiling water and bay leaf and simmer, covered, about an hour, stirring occasionally. Remove bay leaf. Add remaining ingredients, except diced meat and salt, and cook, covered, over low heat for about 1-1 1/2 hours. Peas and meat should be tender. Remove meat and cool, cutting any usable meat off the bone and returning to soup along with additional diced meat, if desired. Season to taste. Serve with a pumpernickel bread or Swedish Limpa bread. Freezes well. Serves 6-8.
