Perfect Split Pea Soup

This is a carrot and ginger split pea seasoned with smoked paprika and lemon pepper. The key is using all fresh ingredients.

Step: 1

Melt butter in a saucepan over high heat; add sweet potato, salt, and 1/4 cup water. Cook and stir just until sweet potato is soft, about 5 minutes.

Step: 2

Heat olive oil in a skillet over low heat; add onion, carrot, garlic, and ginger; cook and stir until onions are brown, about 10 minutes.

Step: 3

Place chicken stock, split peas, and marjoram in a pressure cooker. Cover pressure cooker with lid and cook soup according to manufacturer’s instructions, about 10 minutes. Remove from heat; open pressure cooker carefully.

Step: 4

Stir cooked sweet potatoes and onion-carrot mixture into split pea mixture. Garnish with Parmesan cheese; season with paprika and lemon pepper.

Per Serving: 382 calories; protein 22.2g; carbohydrates 57.3g; fat 8.5g; cholesterol 15.1mg; sodium 1263.6mg.

The word “stew” can process to both a food and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces instead of being cooked whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.