Split Pea Soup

[cheesecake17]

I made a large batch of (vegetarian) split pea soup and froze the leftovers. Reheated last night with a bit of water to thin it out. The frozen/reheated soup was actually better than the fresh soup- it had a sort of natural sweetness to it.

Any other _simple_ soup recipes that are really good frozen and reheated? So far I've frozen and reheated vegetable soup, split pea soup, and ground beef chili.

[Normandie]

I'm looking for a good recipe for split pea soup, too. I pre-cooked the golden split peas last night and they're sitting in some stock in the fridge waiting for me to start cooking today.

So if anybody either has a favorite recipe or even just some interesting suggestions for knock-out additions to a basic pea soup, I'd love to hear them. TIA.

[walker]

The best split pea soup I've made started with a bone and some of the ham clinging from a Honeybaked Ham. (Some stores will sell you the bones -- they are not inexpensive because they still have some ham on them.)

I just use a basic recipe with sauteed onion and garlic and chopped carrots and parsley, bay leaves. Freezing doesn't hurt the taste at all.

[Normandie]

Ooh, walker--that sounds like a nice touch, with the honey-baked ham flavoring. Tonight I finished this batch of soup using sauteed bacon and half of a hot sausage, the onions, carrots, celery, and then some fresh sage leaves and fresh chopped rosemary and some Pimenton, and it was very good.

But I like the suggestion of asking my butcher for the honeybaked ham bones, so I'm going to do that. TY for the tip.

[Sarah]

The recipe in Joy of Cooking is very basic and very delicious... ham bone, split peas, then chopped onions, celery, carrots, garlic, bay leaf, thyme in the last half hour.

[Normandie]

That's probably where I first learned to make split pea soup, Sarah--from JOC. Hard to remember back that far ;-), but I don't think I've ever made a recipe from JOC that didn't work out. It remains a great source.

I was very happy with how the soup turned out tonight. Sometimes I puree some of the peas so that it's a thicker liquid, but this time I left the soup clear and just packed it with veggies. Anyway, we like it enough to have it quite often in the winter, so I'm just looking for some new twists to put upon it.

[Phurstluv]

I use my great-grandmother's French-Canadian pea soup recipe, since it calls for the yellow peas. All she ever put in it was onions and a ham bone. I add some pepper.

[i_eat_a_lot_of_ice_cream]

cheesecake17, can you post your recipe for the split pea soup? thanks!

[cheesecake17]

Here's the recipe-- I usually cut up the veggies pretty small so that it cooks quickly.
The recipe is loosely based on one that I found on blog.fatfreevegan.com

1 onion, chopped
3 cloves garlic, minced (if I'm lazy I just crush them and remove from the soup before serving)
3 carrots, diced
2 cups dried green split peas
6-8 cups water (or combo of water and veg broth)
1 potato diced, with skin on
1 large bay leaf
1 teaspoon dried basil
2 teaspoons dried thyme
2 teaspoons salt (or to taste)
white pepper to taste

-Saute the onions until starting to brown. Add carrots, potatoes, garlic and saute for 5 minutes.
- Add water/broth, split peas, and herbs. Bring to a boil, then to a simmer.
-Simmer until thick and split peas are tender- about 1 hr- 1 1/2 hrs.

I served it with homemade croutons. It froze really welll - reheat in a pot with a little water to thin out the soup.

[i_eat_a_lot_of_ice_cream]

Thanks for this recipe! It looks pretty simple. Can't wait to try it!

[cheesecake17]

It's really simple. Just make sure to stir the pot every so often, so that the soup doesn't stick to the bottom and burn. Enjoy!

[Emme]

Cauliflower, Sweet Potato and Black Bean Soup
In olive oil, saute garlic, onion, and carrot til onion is translucent. Add cauliflower pieces, cubed sweet potato, bay leaf, sea salt, and stock. Cook til all is tender. Remove bay leaf, and add thyme. Puree and add stock if necessary to get desired consistency. Stir in cooked beans, and sprinkle with some gruyere or pecorino if desired.

[cheesecake17]

Sounds very interesting. How long does it take to get tender? Wondering if this is quick enough for a weeknight..

[Emme]

not long at all... betcha if you're a fast prepper, you could be done in 1/2 hour or less?

[cheesecake17]

thanks! i'll try it and let you know how long it takes

[PolarBear]

I reheated some cannellini and escarole soup I made recently and it seemed to be more acidic after being frozen. Wondering if anyone else has run into this problem?

[Caroline1]

I make a fairly basic mushroom soup (cook sliced or chopped or quartered button mushrooms in as much or as little butter as you like for about 20 minutes, then add chicken stock or broth and simmer about an hour. Ladle into a blender and blend to smooth. You may have to do it in batches. Add sherry wine and salt and pepper to taste. GREAT mushroom soup!) I usually make a big pot of it (a pound or two of mushrooms and a quart or so of chicken stock, and then freeze what is left in paper/plastic coffee cups with the sip-lids. But before putting the lids on, I tear a small sheet of plastic film (Saran) and lay it on the surface of the soup before capping the cup with the lid. The plastic film keeps ice crystals from forming on top of the soup. Remove the plastic film before nuking a cup of soup. It reheats really well and it is oh, so good!

Edit! Edit! Edit! I forgot to start the soup off by wilting a chopped onion in the butter before adding the mushrooms. How mcuh butter depends on how low you want to keep the calories! But it goes onions (wilt, don't brown), mushrooms, then broth, simmer, blend, sherry and salt, plus pepper if your like.

[cheesecake17]

Thanks- sounds really yummy. Have you ever tried it with veggie stock or mushroom stock?

[Caroline1]

No, but theres no reason why they shouldn't work just as well. It would probably be fine with just water. I have used some rehydrated porcini mushrooms along with the button 'shrooms, and also added the water I soaked them in, which probably qualifies as "mushroom broth." Frankly, I didn't think the porcinis enhanced the flavor enough to jusify the added expense, but I do plan on trying it someday with some rehydrated morels. It's a pretty basic recipe that has room for improvisation. I've also tossed some of the frozen soup in the pot as a flavor enhancer when braising a pot roast. Nice! But I hate to "waste" the soup that way when it is so gooood alone!

[cheesecake17]

thank you! button mushrooms are on sale this week- so maybe I'll use those as the bulk of the mushrooms with some shitakes for an extra boost.

[Caroline1]

It's amazing how rich the flavor is with just button mushrooms, so since they're on sale, why not try it both ways? It freezes well.

[cheesecake17]

just ordered button mushrooms and shiitakes to be delivered tonight :) will let you know how it turns out

[Caroline1]

Enjoy! Wish I had a grocer that delivers... '-)

[cheesecake17]

everyone delivers!! the fruit market, the butcher, the fish guy, all the grocery stores...

[Caroline1]

You must live in New York City, or thereabouts. Out here in the hinterland of Dallas, I'm lucky to get pizza delivered! '-)

[cheesecake17]

NYC it is! Anything can and will be delivered!!

[gordeaux]

Not a recipe, but a thought. I make split pea soup a few times every year. It screams for Garam Masala. SOOOOO good.

[fourunder]

Soups with Beans and other Legumes all work well.....I would not recommend soups with rice, noodles, pasta, milk/cream or potatoes. I frequently make large batches of soups for present and future enjoyment. The soups generlly are chicken/poultry, pork or tomato based. The portions designated to be frozen never have the food items I mentioned I would not recommend.

[Phurstluv]

Actually, my Leek & Potato soup freezes very well. Maybe because it's pureed.

LEEK AND POTATO SOUP

Gourmet, Feb. 1997

Serves 2 generously Total Time: Less than 45 minutes

1 medium boiling potato (about ½ lb)
1 garlic clove, minced
½ medium onion, chopped fine
1 tbsp. unsalted butter
2 medium leeks, (white parts only), halved lengthwise, sliced thin crosswise and washed well
2 ½ cups chicken broth
3 tbsp. heavy cream
2 tbsp. chopped fresh flat leafed parsley leaves

Peel potato and dice fine. In a 3 ½ to 4 quart saucepan cook garlic and onion in butter over moderately low heat, stirring until onion is softened. Add potato and leeks and cook, stirring occasionally, 2 minutes. Stir in broth and simmer, uncovered, 15 minutes, or until potato is very tender.

If desired, in a blender puree soup in batches until very smooth (use caution when blending hot liquids), transferring to another saucepan. Stir in cream, parsley, and salt and pepper to taste and heat over moderate heat , stirring occasionally, until hot.

[Sarah]

How would you go about quadrupling this recipe? Sounds good enough for a big pot!!

[Phurstluv]

4 potatoes
maybe 3 large garlic cloves
1 large onion
6 small leeks, or 4 large ones
10 cups of broth
about a cup of cream (although I either use half & half or milk)

Or, it maybe easier to just make two or three batches. Good luck!