23+ Split Pea Soup Dutch Oven

· cover with water (about 8 cups) and add bay leaf. · bring to a boil, reduce the . Combine the peas, hocks, carrots, celery and onions in a large soup pot or dutch oven. A hint of curry adds a pleasant “kick,” according to one recipe from the cooking website taste of home. When cooking for a group of 100 people, 6.25 gallons of soup are needed when serving as a first course.

Add onions, carrots, & celery. Dutch Split Pea Soup – COOKINGCONNEXIONS
Dutch Split Pea Soup – COOKINGCONNEXIONS from cookingconnexions.files.wordpress.com

If soup is to be served as the main meal, the amount needed increases. Many recipes recommend using warming spices such as cumin or pepper with split pea soup. Add onions, carrots, & celery. When cooking for a group of 100 people, 6.25 gallons of soup are needed when serving as a first course. Heat the olive oil in a large dutch oven or pot over medium heat. · sauté over medium high heat until fragrant, 3 to 5 . Tie the parsley, thyme and bay leaf together with kitchen string. Heat dutch oven over coals to about 300 degrees for frying.

Add the split peas to a dutch oven or soup pot and cover with 2 quarts of cold water.

Instructions · add the olive oil, diced vegetables and salt and pepper to the dutch oven. Many recipes recommend using warming spices such as cumin or pepper with split pea soup. Add the split peas to a dutch oven or soup pot and cover with 2 quarts of cold water. · bring to a boil, reduce the . · add the butter to the pot and then add the onion, celery, carrots and garlic. Place all ingredients in a 12″ dutch oven. Add onions, carrots, & celery. Heat dutch oven over coals to about 300 degrees for frying. Once cool, crumble and set aside for garnish. · sauté over medium high heat until fragrant, 3 to 5 . Pour water into dutch oven. Peel and dice onion, carrots, and potatoes. Combine the peas, hocks, carrots, celery and onions in a large soup pot or dutch oven.

Many recipes recommend using warming spices such as cumin or pepper with split pea soup. Once cool, crumble and set aside for garnish. Heat the olive oil in a large dutch oven or pot over medium heat. A hint of curry adds a pleasant “kick,” according to one recipe from the cooking website taste of home. Place ham bone in large soup pot or dutch oven (i used a 5.5qt dutch oven).

A hint of curry adds a pleasant “kick,” according to one recipe from the cooking website taste of home. Dutch Split Pea Soup Recipes - Viking River Cruises
Dutch Split Pea Soup Recipes – Viking River Cruises from www.vikingrivercruises.com

Once cool, crumble and set aside for garnish. Heat the olive oil in a large dutch oven or pot over medium heat. Tie the parsley, thyme and bay leaf together with kitchen string. Add onions, carrots, & celery. · sauté over medium high heat until fragrant, 3 to 5 . Many recipes recommend using warming spices such as cumin or pepper with split pea soup. Instructions · add the olive oil, diced vegetables and salt and pepper to the dutch oven. When cooking for a group of 100 people, 6.25 gallons of soup are needed when serving as a first course.

· add the thyme, celery and carrots.

· bring to a boil, reduce the . Pour water into dutch oven. When cooking for a group of 100 people, 6.25 gallons of soup are needed when serving as a first course. Add onions, carrots, & celery. · sauté over medium high heat until fragrant, 3 to 5 . Cook for two hours or cooked to the point where the peas start to burst and the celery and carrots . Peel and dice onion, carrots, and potatoes. Place all ingredients in a 12″ dutch oven. Place ham bone in large soup pot or dutch oven (i used a 5.5qt dutch oven). · add the thyme, celery and carrots. Rinse the peas and pick over to remove any stones or debris. Tie the parsley, thyme and bay leaf together with kitchen string. Heat dutch oven over coals to about 300 degrees for frying.

· add the thyme, celery and carrots. When cooking for a group of 100 people, 6.25 gallons of soup are needed when serving as a first course. Add onions, carrots, & celery. Add the split peas to a dutch oven or soup pot and cover with 2 quarts of cold water. · add the butter to the pot and then add the onion, celery, carrots and garlic.

· bring to a boil, reduce the . Easy, Peasy Split Pea Soup - The Anti Mom Blog
Easy, Peasy Split Pea Soup – The Anti Mom Blog from i0.wp.com

· add the thyme, celery and carrots. Instructions · add the olive oil, diced vegetables and salt and pepper to the dutch oven. Place all ingredients in a 12″ dutch oven. Tie the parsley, thyme and bay leaf together with kitchen string. · add the butter to the pot and then add the onion, celery, carrots and garlic. · place the cover on and bring to . Heat dutch oven over coals to about 300 degrees for frying. Add onions, carrots, & celery.

Peel and dice onion, carrots, and potatoes.

Many recipes recommend using warming spices such as cumin or pepper with split pea soup. Instructions · add the olive oil, diced vegetables and salt and pepper to the dutch oven. Add the split peas to a dutch oven or soup pot and cover with 2 quarts of cold water. The suggested serving size per person is 1 cup. When cooking for a group of 100 people, 6.25 gallons of soup are needed when serving as a first course. Heat dutch oven over coals to about 300 degrees for frying. Pour water into dutch oven. · sauté over medium high heat until fragrant, 3 to 5 . Cook for two hours or cooked to the point where the peas start to burst and the celery and carrots . · add the thyme, celery and carrots. Peel and dice onion, carrots, and potatoes. Rinse the peas and pick over to remove any stones or debris. Place ham bone in large soup pot or dutch oven (i used a 5.5qt dutch oven).

23+ Split Pea Soup Dutch Oven. Instructions · add the olive oil, diced vegetables and salt and pepper to the dutch oven. · place the cover on and bring to . · add the butter to the pot and then add the onion, celery, carrots and garlic. · sauté over medium high heat until fragrant, 3 to 5 . Add the split peas to a dutch oven or soup pot and cover with 2 quarts of cold water.

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