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Add leeks, carrots and onion; cook 7–8 minutes, stirring occasionally, or until tender and starting to brown. Stir in garlic; cook 1 minute. Stir in peas to coat; cook 1 minute.
Slow Cooker Split Pea Soup. Just chop, dump, cover, and get ready to eat! This slow cooker recipe is so easy to throw together for busy weeknights, especially since the split peas don't need to ...
In a large soup pot, heat olive oil over medium heat. Add onions and sauté until lightly golden. Add garlic and sauté until fragrant. Add the rest of the ingredients and bring to a boil.
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Reduce heat to simmer, cover and cook for 2 1/2 hours or until peas are soft and soup is thick. If peas don’t fall apart completely, purée with handheld blender until smooth.
A recipe for "pea soup" from 1905 is made with split peas, salt pork and cold roast beef. The soup is strained through a sieve to achieve the desired texture. [24] "Split pea soup" is a slightly thinner soup with visible peas and pieces of ham, especially popular in the Northeast, the Midwest and the Pacific Northwest.
The soup is served warm with boiled pieces of apple and plums, goose liver sausage and the boiled innards of the goose. Split pea soup is a thick soup made in the Caribbean from split peas, and usually includes provisions (plantains and root vegetables such as cassava and eddo) and some type of meat. The soup may also be called barley soup (if ...
Split pea: Ancient Chunky Dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum. Squash bisque France: Bisque Stone soup: Portugal: Chunky
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