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Title: Split Pea Soup -1
Categories: Pulses Soup Vegetable
Yield: 1 Servings
| 1 | lb | Split Green Peas -- (2 1/4 |
| Cup) | ||
| 1 | c | Chopped Onions -- (to 1 1/2 |
| Cups) | ||
| 1 | c | Celery -- diced |
| 1 | c | Potatoes -- diced |
| 1 | Carrots -- shredded (1 to | |
| 2 | ) | |
| 1/8 | ts | Worcestershire Sauce |
| 1 | Clove Garlic -- minced -or- | |
| 1 | ts | Garlic Powder |
| 1/2 | ts | Celery Seed |
Start early (at least 4-5 hours) so it can cook all day. In a large soup kettle, cover peas with 2 quarts cold water. Simmer for 2 minutes. Remove from heat and let stand. Add all other ingredients. Leave soup to simmer on low heat, don't boil, for 3-4 hours Stir occassionally. When peas are tender, run 1/3 to 1/2 of soup through blender. Leave other part of soup as it is. Mix blended soup and unblended soup together. Taste. You may want to adjust the seasonings at this time. Brandon added some italian spices and salt and pepper.
(Revised from Extension Homemakers of Sedgwick County cookbook-Jane Cadwell)
Recipe By :
From: Risa Silverglate previous next