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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Split Pea Soup?
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Split Pea Soup?  This thread currently has 660 views. Print Print Thread
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funkymuse
Thursday, March 27, 2008, 2:13pm Report to Moderator Report to Moderator
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So I'm searching around for a split pea soup recipe... and I find in Recipe Central the Yellow Split Pea soup but that's it.

I go on google and there is so many!

Anybody have a good (tried and true), one or two or three they can share?
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Heidi
Thursday, March 27, 2008, 2:34pm Report to Moderator Report to Moderator

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I keep mine pretty simple.

Just green split peas, sliced carrot, chopped onion a little dried thyme and a dash of garlic powder. All boiled till the peas are done and then add sea salt. No special measurements, just what ever looks and tastes good  

100% superfoods too  

Split peas soup was a favorite of mine as a kid but I had not made it in years since my hubby and kids don't care for it (kids won't even taste it, they don't like the color  ). I've been making it for my lunch lately and really enjoying it.



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jayneeo
Thursday, March 27, 2008, 4:34pm Report to Moderator Report to Moderator

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Kyosha Nim
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I used to make it with a ham hock....miss that flavor....it must have lots of butter, evoo or ghee!!
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lakes-lady68
Thursday, March 27, 2008, 5:54pm Report to Moderator Report to Moderator

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Hi Funkymuse,
I posted this recipe for yellow split peas which makes a chana daal, you could double the amount of water/stock and it would make a lovely, spicy indian style soup.

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1199693205/s-2/highlight-yellow+split+pea/#num2

I listed the variations I make, like using ghee instead of oil, and I take the risk of eating the dried coriander sometimes, it doesn't appear to cause me any problems even though it's a black dot food for me as a Gatherer.

In soup, I tend to add celery, carrots, onions, sometimes fennel to green or yellow split peas, it would benefit from some good stock such as either turkey or maybe even lamb to add flavour.

Hope you like it

Loraine


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Mayflowers
Thursday, March 27, 2008, 5:57pm Report to Moderator Report to Moderator
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Quoted from 1323
So I'm searching around for a split pea soup recipe... and I find in Recipe Central the Yellow Split Pea soup but that's it.

I go on google and there is so many!

Anybody have a good (tried and true), one or two or three they can share?


I LOVE split pea soup! I have a really good recipe. Can you have carrots and leeks? It also includes home made garlic croutons. It's vegetarian.
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Brighid45
Thursday, March 27, 2008, 6:23pm Report to Moderator Report to Moderator

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Lakes-Lady's recipe for chana daal is excellent! Thanks for posting it LL, spicy pea soup is awesome! So good on a grey dreary day, especially with pakoras or samosas now and then (cheat! cheat! )

I use lamb or turkey broth to make split pea soup in place of the usual ham bone or hock. Chopped turkey bacon is good too, though it does add a lot of salt to the soup; I like bits of roasted lamb instead. (The meat is added after the soup is pureed.) Carrots, turnips or parsnips, onions, garlic and a little spicy brown mustard cooked with the peas and broth are my traditional recipe. It's usually better the next day, after the flavors have a chance to mellow and blend.


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Debra+
Thursday, March 27, 2008, 6:27pm Report to Moderator Report to Moderator

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I just take some compliant broth (beef, turkey or lamb or all) and put it in a pot add about a cup of water, a cup of split peas, a cup of chopped celery, 2-3 cloves garlic finely chopped, 1 small onion finely chopped. 1/2 tsp. grey sea salt and bring to a boil and simmer for about 1/2 hour.  Better the next day.  Yummilicous.

Debra


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Debra+  -  Thursday, March 27, 2008, 10:41pm
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lakes-lady68
Thursday, March 27, 2008, 6:43pm Report to Moderator Report to Moderator

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Brighid and Debra, you've got my mouth watering lol.   I hadn't thought about Turkey bacon, mmmmm, it would be good.  

Mayflowers, are you posting the recipe?  Would love to see it.

You could pick up some chat marsala spice, that's a real pick me up to add to any savoury food or use as a sprinkly onto salads, boiled eggs, on fruit salad or fresh fruit, into soups, stir fries and would really lift the split pea flavour.

This is a good recipe for the chat marsala but I'm testing some others so I'll get back to you on that one.   I've been adding a cardomon pod, a pinch of mace and a ground clove it and I do like it.

http://www.recipeland.com/recipe/4106/   anyway, try it, if you like spicy you'll love it.

I had chat marsala on some onions, turkey (diced breast), fennel, spinach and mushrooms last night, made a double batch (stir fried) and had the rest with salad today.   Might be improved with a smidge of garlic though lol  


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Mayflowers
Thursday, March 27, 2008, 6:50pm Report to Moderator Report to Moderator
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Yes I am, but I'm at work..recipe at home.  I noticed leeks are an avoid for O blood types. Hope the GT's can have them.

Love Indian food..I must try this chat masala you speak of.   I have made my own curry powder, garam masala, ghee and paneer..

You realize this thread is in the wrong forum..It will be moved soon to "cook right for your type"
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lakes-lady68
Thursday, March 27, 2008, 6:56pm Report to Moderator Report to Moderator

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I haven't tried making ghee, was it easy to do?    I do most of my own spice mixes, then I can control what goes in them  

I do miss having leeks, I think they're an avoid for Gatherers, but I'll check, just in case I'm having a senior moment lol.


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gulfcoastguy
Thursday, March 27, 2008, 8:26pm Report to Moderator Report to Moderator

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I make mine like Heidi's, split peas, turkey (necks do well and are cheap)onion, garlic, sea salt, red pepper, curry powder, maybe cumin, carrots. Dump it into the crockpot with water and leave it till it is time to taste and adjust seasoning.
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ABJoe
Thursday, March 27, 2008, 8:28pm Report to Moderator Report to Moderator

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Quoted from lakes-lady68
I haven't tried making ghee, was it easy to do?    


Ghee is super easy to make...  There are many threads for it, but just put the butter in a pan or baking disk, heat slowly until the solids in the bottom of the pan start to brown.  Filter the solids from the oil (I use a coffee filter, strainer and metal canning funnel) and store the ghee (oil) in a glass or ceramic container, I use a pint canning jar for 1 lb. butter.  Always use a clean, dry utinsel in the ghee to eliminate contamination.


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lakes-lady68
Thursday, March 27, 2008, 8:55pm Report to Moderator Report to Moderator

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Thanks ABJoe, I'll give it a try.


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funkymuse
Thursday, March 27, 2008, 9:37pm Report to Moderator Report to Moderator
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Speaking of ghee.. if a recipe calls for 1 stick of butter.. how much ghee do i use to substitute?

and thanks so far for all the GREAT ideas!  Wow... I'm off to the store to get peas!  Gonna try the turkey bacon first and hubby says... lamb... try the lamb!  HAAA...
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Lola
Friday, March 28, 2008, 1:37am Report to Moderator Report to Moderator

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substitute around the same amount....ghee hardens when cold...


leeks are toxic for gatherers.


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Mayflowers
Friday, March 28, 2008, 2:19pm Report to Moderator Report to Moderator
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Of course everyone knows not to use salted butter. The salt renders the fats rancid and rancid fats are very carcinogenic.
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funkymuse
Saturday, March 29, 2008, 7:08pm Report to Moderator Report to Moderator
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Quoted from 815
Of course everyone knows not to use salted butter. The salt renders the fats rancid and rancid fats are very carcinogenic.


had no idea.
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