In medium bowl, mash cheese with a fork or beat with electric mixer at low speed until smooth.
Beat in milk, then sour cream, dry green pea soup mix, onion soup mix, crushed garlic and Worcestershire sauce until mixture is smooth.
Refrigerate until 30 minutes before serving.
Serve with crackers and raw vegetables.
In saucepan combine pea soup and chicken broth; stir in milk. Cook and stir until heated through.
Stir in ham and undrained mushrooms; heat through.
Add 1 cup water to Lipton dry soup mix in container.
Cook until all is dissolved.
Add mixed vegetables as desired.
Simmer for 45 minutes.
Add potatoes.
Add Season-All, bouillon, tomato soup and green pea soup.
Continue to simmer.
Add shrimp.
Simmer another 45 minutes.
Make soup according to can directions. Add all other ingredients. Amounts are according to personal taste.
To reduce fat content, precook sausage and bacon. Drain fat, then add to soup.
Of course, this may be increased by using more green pea soup.
ou like lumpy, clear broth pea soup then leave as is and
and add the plain split peas, the split pea soup mixes (but not the
o a gift tag: Holiday Split Pea Soup.
Empty contents of jar
Boil ham hocks in water for at least 2 hours.
Remove fat and bones and return meat to the pot.
Add split green and yellow peas and tarragon.
Simmer slowly for about 3 hours.
Add carrots and cook another hour.
Season with pepper and add salt to taste if necessary.
Cook until peas are mushy and thick stirring to make sure they don't stick.
Serve with individual beef pie.
Can be thinned with water for a less solid soup and served with savory herb muffins or cheese scones.
In a large pot, combine all ingredients except split peas and ham meat.
Bring mixture to a rapid boil, then turn down and simmer for 1 hour.
Remove ham bone when bones come apart.
Remove any extra meat from bone and save.
Add all split pea soup mixes and split peas.
Simmer over low heat, stirring often until soup thickens.
Add meat and serve.
ecrease the saltiness of the soup.
Heat up the oil
Bring 4 quarts of water to a boil.
Add the 2 onions and the bones.
Cook until tender.
Remove meat from bones and return to pot.
Discard the bones.
Skim the fat.
Add carrots, soup mix, dill and salt and pepper to taste.
Cook about 45 minutes.
Add one can undiluted Campbell's pea soup.
Heat through.
Serves 4 to 6.
ot for the blended pea soup.
Put blended soup back on stove
Wash peas and soak in water to cover overnight.
Add more water if needed to cover peas and bring to a boil.
Add other ingredients and simmer 3 hours or more.
May be prepared 1 day in advance and reheated.
Bring water, split green peas, baby lima beans, barley, onion, bay leaves, celery seed, carrots, celery and beef stew seasoning mix to a boil in a large stockpot; cover, reduce heat and simmer 1 1/2 hours.
Add potatoes, paprika, parsley flakes, basil and pepper; stir and continue cooking an additional hour.
Put all ingredients into large soup pot.
Let boil for 10 minutes.
Stir often.
Reduce heat to simmer.
Cook 30 to 40 minutes stirring often.
When peas are mushy, add salt and pepper to taste and water if too thick.
Soup may be frozen for future use.
Remove garlic pod \"if you can find it.\"
\"Bon appetite.\"
In a large saucepan, combine cauliflower and 1/2 cup of water. Cover and cook about 5 minutes or until tender; do not drain. Cut up large pieces.
Mash all of the cauliflower slightly.
Stir in the condensed potato soup or green pea soup.
Stir in milk and Swiss cheese.
Cook and stir until cheese is melted and soup is heated through.
Makes 6 servings.
itting and/or refrigerating, this soup thickens considerably. Simply add water
ooking.
Add the stock, split peas, potatoes, ham hocks, bay
arsley.
TIPS: Traditionally, yellow split peas are not soaked before
ecommend adding dairy to this recipe at all. Since I like