Snout and Split Pea Soup
Snout and Split Pea Soup might be just the soup you are searching for. One serving contains 70 calories, 3g of protein, and 2g of fat. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs 30 cents per serving. 36 people found this recipe to be tasty and satisfying. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up dried thyme, olive oil, salt, and a few other things to make it today. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 2 hours. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is pretty good. Split pea & green pea smoked ham soup, Split Pea Soup, and Split Pea Soup are very similar to this recipe.
Servings: 8
Ingredients:
¼ teaspoon dried thyme
2 cloves crushed garlic
1 pound dried green split peas
1 to 2 tablespoons olive oil or lard
1 onion, thinly sliced
1 teaspoon salt
1 tablespoon tomato paste
Equipment:
sauce pan
pot
immersion blender
food processor
blender
frying pan
Cooking instruction summary:
Procedures 1 Place 4 quart saucepan over medium heat. Add olive oil and snout halves to pot. Let skin and meat brown, turning once or twice, about 5 minutes total. Add garlic and onions to pot and cook, stirring frequently until lightly browned, about 3-5 minutes. Add tomato paste and cook, stirring frequently for 1 minute. Add thyme, salt, and enough water to cover pieces of snout completely. Bring water to boil, then reduce to steady simmer and cook for 1 hour. 2 Add green split peas to pot and simmer until split peas are tender, about 45 minutes. Remove the halves of snout from the pot. Puree soup with immersion blender, blender, or food processor to desired consistency. Taste soup and add additional salt if necessary. 3 Blot residual liquid from snout. Slice off as many sections of snout as you need for garnish, into slices about 1/4 thick. Heat skillet over medium heat. Add one tablespoon olive oil or lard to skillet. Pan-fry slices of snout for 40 seconds to 1 minute per side. Remove from skillet and blot dry. Garnish soup with fried snout slices and serve immediately.
Step by step:
1. 1
2. Place 4 quart saucepan over medium heat.
3. Add olive oil and snout halves to pot.
4. Let skin and meat brown, turning once or twice, about 5 minutes total.
5. Add garlic and onions to pot and cook, stirring frequently until lightly browned, about 3-5 minutes.
6. Add tomato paste and cook, stirring frequently for 1 minute.
7. Add thyme, salt, and enough water to cover pieces of snout completely. Bring water to boil, then reduce to steady simmer and cook for 1 hour.
8. 2
9. Add green split peas to pot and simmer until split peas are tender, about 45 minutes.
10. Remove the halves of snout from the pot. Puree soup with immersion blender, blender, or food processor to desired consistency. Taste soup and add additional salt if necessary.
11. 3
12. Blot residual liquid from snout. Slice off as many sections of snout as you need for garnish, into slices about 1/4 thick.
13. Heat skillet over medium heat.
14. Add one tablespoon olive oil or lard to skillet. Pan-fry slices of snout for 40 seconds to 1 minute per side.
15. Remove from skillet and blot dry.
16. Garnish soup with fried snout slices and serve immediately.
Nutrition Information:
covered percent of daily need
