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In a large pot, melt the butter. Add the fennel, onion and garlic and season with salt. Cook over moderate heat, stirring, until the vegetables are tender but not browned, 8 to 10 minutes. Add the ...
Slow Cooker Split Pea Soup. Just chop, dump, cover, and get ready to eat! ... Crock-Pot Ham and Bean Soup. ... Evaporated milk and a quick cornstarch slurry create the thick, creamy texture.
Just add an extra splash of water if it's too thick. Get Ree's Lentil Soup recipe. Shop Now. Will Dickey. Italian Meatball Soup. ... Get the Split Pea Soup with Ham recipe. Will Dickey.
This is because pea soup is nutritious and cheap, and can be easily prepared in large quantities. It is a common saying, that military pea soup (grochówka wojskowa) must be thick enough to put a spoon straight up in it. [21] Though the pea soup is normally prepared in messes, the dish is typically associated with field kitchens. Currently ...
Thick pea soup, eaten in the winter, traditionally served with sliced sausage Solyanka: Russia: Chunky Pickled cucumbers, sausages, smoked meat, fish or mushrooms, olives Sop saudara: Indonesia Chunky Spicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg.
The soup is served warm with boiled pieces of apple and plums, goose liver sausage and the boiled innards of the goose. Split pea soup is a thick soup made in the Caribbean from split peas, and usually includes provisions (plantains and root vegetables such as cassava and eddo) and some type of meat. The soup may also be called barley soup (if ...
Slow Cooker Split Pea Soup Recipe Ingredients. 1½ lbs dried split peas. 4 cups chicken broth. 2 cups water. 5 medium carrots, diced. 1 medium yellow onion, diced. 2 cups cooked ham, diced. ½ tsp ...
A similar dish with ham hock, karka, is served in Lithuania. In the Netherlands, pea soup is called snert, or erwtensoep. It is cooked with dried split peas (yellow, or green), with chopped onions and bay leaf, and a smoked pork sausage, often Polish, which is then sliced, and served with the soup.