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Split Pea Soup....does miracles when eaten hot on a cold Buffalo night...like tonight! :)

post #1 of 3
Thread Starter 

 

Best served hot!
www.caribbeanfoodrecipes.net

1 cup of split peas
4 cups of vegetable broth
1/2 cup of chopped onions
1/4 cup of chopped celery
1/4 cup of chopped chadon beni/cinaltro
2 garlic cloves
2 tsp. of salt
1/2 tsp. of black pepper
2 cups of evaporated milk

1. Pressure cook a combination of peas, broth, onions, garlic, celery, black pepper and salt until peas are soft.

2. Blend mixture and puree till smooth.

3. Return blend to pot, add milk and mix thoroughly.

4. Cook on low heat form 8-10 minutes.
post #2 of 3

I do not use evap milk or any dairy of any kind, and I use a smoked ham bone when cooking it to form a stock ,and saute mirepoix in bacon fat. 

Only time I add cream is if I am making a type of creamed pea soup called St Germaine which is topped off with a julianne of lettuce as a garnish. It's an old school soup found on classical menues

But even here in Florida on a cold  night  (40-50 F) it hits the spot

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 3
Thread Starter 

Oh ok...thanks for the info...here in Trinidad we usually make our soups creamy like the rest of the Caribbean but I will try your way sometime soon and get back to you

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