| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pea, Soups |
8 |
servings |
INGREDIENTS
| 1 |
lb |
Split peas; dried |
| 2 |
qt |
Water |
| 2 |
ts |
Thyme; dried |
| 2 |
|
Onions; chopped |
| 2 |
|
Carrot; chopped |
| 1/2 |
c |
Fennel; chopped |
INSTRUCTIONS
1. Soak the split peas in water to cover overnight; rinse and drain. OR
boil hot water to cover peas and let sit for 45 minutes. Drain, rinse and
drain again.
2. Saute the onions, carrots and fennel in a small amount of oil or butter
until just translucent. Add the peas, cook 2 minutes. Add water to the
stock pot and stir.
3. Bring to a rolling boil, reduce heat and simmer for 1 1/2 to 2 hours.
4. Puree the soup in a food processor until smooth; re-season to taste with
salt and pepper.
Lu's Notes: The soup requires a good amount of pepper and salt. Tried:
01/30/99
Recipe by: RecipeLu
Posted to EAT-LF Digest by RecipeLu <recipelu@interlog.com> on Feb 02,
1999, converted by MM_Buster v2.0l.
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