Danish Split Pea Soup with Dill

Name: Danish Split Pea Soup With Dill
Prep time: 15 min
Cook time: 1 h
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 2 med yellow onions (chopped); 2 celery stalks (diced); 2 med carrots (diced); 1/4 celery root (diced); 6 c vegetable stock; 2 c dried split peas (rinsed); 1 sprig thyme; 4 tbsp dill (divided); salt and pepper (to taste); 2 med yellow onion (sliced)

Original recipe found on rhubsarbarians

Danish Split Pea Soup With Dill

Packed full of flavor.

Prep Time

15 minutes

Cook Time

1 hour

Servings

servings

Ingredients

2 tbsp olive oil
2 med yellow onions chopped
2 celery stalks diced
2 med carrots diced
1/4 celery root diced
6 c vegetable stock
2 c dried split peas rinsed
1 sprig thyme
4 tbsp dill divided
salt and pepper to taste
2 med yellow onion sliced

Prep Time

15 minutes

Cook Time

1 hour

Servings

servings

Ingredients

2 tbsp olive oil
2 med yellow onions chopped
2 celery stalks diced
2 med carrots diced
1/4 celery root diced
6 c vegetable stock
2 c dried split peas rinsed
1 sprig thyme
4 tbsp dill divided
salt and pepper to taste
2 med yellow onion sliced

Instructions

I made in the instant pot. I combined all ingredients except the final two onions that are sliced and reserved 1 tbsp of the olive oil. Set instant pot to beans. In a skillet heat oil and then add the sliced onions. You are cooking the onions until crispy and then place on paper towel until the soup is done. To serve top the soup with the crispy onions and dill.

Pork With Sweet and Sour Squash

Easy to make and delicious. Original recipe from Food Network Magazine.

Pork with Sweet and Sour Squash

All in one meal that is delicious.

Course

Main Dish

Prep Time

15 minutes

Cook Time

35 minutes

Servings

people

Ingredients

5 c butternut squash cubed
1/4 c olive oil
3 celery stalks chopped
1 red onion chopped
4 6oz boneless pork cutlets
2 tbsp thyme
2 garlic cloves sliced
2 tbsp capers drained and rinsed
1/4 c red wine vinegar
2 tbsp sugar
2 tbsp basil chopped
salt and pepper to taste

Course

Main Dish

Prep Time

15 minutes

Cook Time

35 minutes

Servings

people

Ingredients

5 c butternut squash cubed
1/4 c olive oil
3 celery stalks chopped
1 red onion chopped
4 6oz boneless pork cutlets
2 tbsp thyme
2 garlic cloves sliced
2 tbsp capers drained and rinsed
1/4 c red wine vinegar
2 tbsp sugar
2 tbsp basil chopped
salt and pepper to taste

Instructions

Preheat oven to 450. Using a baking sheet toss squash with olive oil and salt & pepper. Spread in single layer and cook for 20 minutes. Using a nonstick skillet season pork with salt and pepper, thyme. Add a tbsp of olive oil to plan and place pork in it. Cook for about 3 minutes until browned on both sides and pork is cooked thoroughly Set aside. Add 1tsp olive oil to plan and cook celery and red onion. Cook until crisp tender and add garlic, capers, thyme. Garlic should be golden. Add squash, vinegar, sugar, and 1/4 c water and cook down until absorbed. To serve place pork on plate with some of the squash mixture.

Roasted Cauliflower Soup

Creamy, flavorful soup that's really easy to make.

Servings

Ingredients

1 lg head cauliflower roughly chopped
4 Tbsp olive oil
2 cloves garlic grated
1/2 stick butter
1 medium onion chopped
2 medium carrots diced
2 celery stalks diced
1 sprig thyme
1/4 cup flour
4 cups chicken stock
1 1/4 cups whole milk
1 1/2 cups sharp cheddar shredded
salt and pepper to taste
3 Tbsp italian parsley finely chopped

Servings

Ingredients

1 lg head cauliflower roughly chopped
4 Tbsp olive oil
2 cloves garlic grated
1/2 stick butter
1 medium onion chopped
2 medium carrots diced
2 celery stalks diced
1 sprig thyme
1/4 cup flour
4 cups chicken stock
1 1/4 cups whole milk
1 1/2 cups sharp cheddar shredded
salt and pepper to taste
3 Tbsp italian parsley finely chopped

Instructions

Preheat the oven to 400F. Place the cauliflower on a baking sheet and drizzle with about 3 Tbsp olive oil, tossing to coat, season with salt and pepper. Roast for about 20 minutes or until the cauliflower is tender and carmelized.
Add the last Tbsp olive oil to a soup pot and once it's warm add the onion, garlic, carrots,thyme and celery. Season with salt and pepper and cook over medium heat until onion is translucent and tender. Cube the butter and add it to the pot, once it melts sprinkle in the flour, stirring to combine, then lower the heat and simmer 2-3 minutes. Pour in the chicken stock and allow to thicken, turning the heat up to medium. Slowly add the milk, combining, lower the heat back down to low, and add the grated cheese and parsley.
Give the roasted cauliflower another rough chop to make bite-size pieces, and then fold into the soup. Season with salt and pepper if desired. Remove thyme stem. Enjoy!

Recipe Notes

Recipe adapted from A Gouda Life