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A recipe for "pea soup" from 1905 is made with split peas, salt pork and cold roast beef. The soup is strained through a sieve to achieve the desired texture. [23] "Split pea soup" is a slightly thinner soup with visible peas and pieces of ham, especially popular in the Northeast, the Midwest and the Pacific Northwest.
In a large soup pot, heat olive oil over medium heat. Add onions and sauté until lightly golden. Add garlic and sauté until fragrant. Add the rest of the ingredients and bring to a boil.
Old-Fashioned Split Pea Soup with Ham Bone. Not only is this old-fashioned favorite a snap to make but it’s economical, too. Carrots, celery and onion accent the subtle flavor of the split peas ...
Smoky Split Pea Soup. Make a big batch of this bacon-infused soup on Sunday, and you've got lunch all week long. Don't forget the focaccia croutons!. Get the Smoky Split Pea Soup recipe.
Split peas are high in protein and low in fat, with 25 gram of protein and one gram of fat per 350 calories (1,500 kJ) serving. Most of the calories come from protein and complex carbohydrates. The split pea is known to be a natural food source that contains some of the highest amounts of dietary fibre, containing 26 grams of fibre per 100 gram ...
Borscht. Soup. A beetroot -based soup served with sour cream (schmand) and beef (originally from Ukraine) Buttermilchsuppe. Soup. Buttermilk soup with flour dumplings. Cheese soup [3] Soup. All through the Middle Ages, soup prepared from cheese, eggs and pepper was commonly served in German monasteries. [3]
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