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Split Pea Soup with Bacon
Source: Casual Cuisines of the World - Diner
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 Reviews:  11   Viewing: 1 - 10   Page 1 2 < Back | Next > 
Rating: 4
by: Lourdes Reviewed: 02/17/2013
Delicious
Good recipe, I twisted a bit, I cooked extra bacon on microwave, very crispy and added after I serve it. My family love it!
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Rating: 5
by: Michael Reviewed: 11/14/2012
Good Split Pea Soup
I followed some of the above reviews; Cut some water and added the whole bag of peas. I lightly chopped my carrots and celery. I pureed half and left the other half chunky. It came out great. Salt and Peppered for my taste. Thanks for the reviews peeps....Good Job!!
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Rating: 3
by: Tony Reviewed: 02/05/2012
Not a great recipe...needs improvement
Too much liquid..have to simmer soup to thicken...don't like the celery in it...prefer to simmer soup with ham shank/ham bone or hack and add ham or bacon at the end
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Rating: 5
by: Rudy Reviewed: 02/05/2012
leave the water, cook it longer for thicker soup
For the lady in Reston, VA. Leave the amount of water the same and just cook it longer and it will thicken.
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Rating: 4
by: lynne, CA Reviewed: 02/05/2012
Good Basic Version of Split Pea Soup
There is nothing wrong with the recipe, though I use the whole package when making & 2 quarts of water occasionally adding chicken bullion. Recipes aren't meant to be followed exactly, they are a guide. If you have ham, use it, if you have bacon use that. I usually make mine in a crock pot so it cooks while I'm at work. I add 3 each: diced carrots, celery, potatoes & a large minced clove of garlic & about 1/2 cup finely diced onion. Add savory, tarragon, salt & pepper. It's always yummy.
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Rating: 1
by: Carol, MN Reviewed: 02/12/2011
NOT I ~~~
I would not make this recipe as written! I use broth in my soups, not water! Additionally, the lack of seasonings, must make a 'disappointing' presentation to the taste buds! I use many different herbs and spices in my pea soup. My favorites are tarragon and sage. Italian works also. A dollop of sour cream swirled on top of the soup right before serving doesn't hurt either!
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Rating: 4
by: Jessica Reviewed: 02/02/2011
Great family dinner!
This was a good hearty soup for a cold winter night. I'm glad I read the reviews first - made a few changes that improved things. I used 2 c of peas, and 6 c of liquid, but I used 4 c of chicken stock and 2 c of water. I also added 1/4 cup parsley into the soup to freshen it up towards the end of the cooking time. And I let it cook longer at a lower temp because I was running errands, so everything got so soft, I didn't need to puree. Delicious!
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Rating: 5
by: Charles, FL Reviewed: 02/19/2010
This Dish ....
This is your basic split pea soup recipe, and hard to improve upon. However, for my meat seasoning I use pork neck bones. They're inexpensive and add a lot of meat and flavor to the soup. Cook them with the soup from the beginning. Take them out of the soup before serving. Let them cool, then remove whatever meat may be still left on the bones. Also, I never use plain water for soups. Rather, I use chicken, beef, or ham seasoning added to the water for more flavor. Water has no taste.
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Rating: 4
by: Laura Reviewed: 02/06/2010
Good one!
I also used the full package of peas -- with the full amount of water. Came out great! I think it would be too thin with the suggested amount of peas (glad I read the reviews first!) I blended about 2/3 of it and it was thick and texturey and delicious. Very easy. Will make this one again. Might try chicken broth for part of the liquid and add more veggies. Seems to be foolproof.
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Rating: 5
by: Marlo Reviewed: 07/03/2009
Delicious Recipe
This came out great. I did use the full 16 oz package of split peas instead of the 1-1/4 cup. I also used the 7 cups of water suggested, but I let the soup simmer about 1 hour 15 minutes before puree-ing. The soup was thick and creamy. Everyone enjoyed the soup!
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 Reviews:  11   Viewing: 1 - 10   Page 1 2 < Back | Next > 
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