0
(0)
CATEGORY CUISINE TAG YIELD
6 -8

INGREDIENTS

1 lb Dried green split peas
3 qt Water
1 c Finely chopped carrots
originally 1 1/2 c
1 c Finely chopped potato
recipe calls for sweet
usually use Russets
1/2 c Finely chopped onion
originally 1 c
1/2 c Finely chopped celery
1 t Ground basil
1/2 t Ground marjoram
1 Cloves crushed or minced
garlic up to 2
1/2 t Cumin, Ive been leaving this
out my SO doesn't like
cumin
1/2 c Dry white wine, use a
semi-decent wine for
this
if you can
1/2 t Liquid smoke, adjust to
taste- my brand is pretty
concentrated up to 1
Salt and pepper to taste

INSTRUCTIONS

I
Put peas and water in a large pot, bring to a boil, then lower heat
and cook for about an hour. The peas won't quite be tender yet. Skim
off the foam from the top and discard it.  Meanwhile saute the carrots,
potatos, onions, and celery in water  until soft, about 10 minutes. Add
garlic and herbs, cook another 5  minutes, then add to the soup. Simmer
the soup another hour or so,  stirring occasionally, until the peas are
finally tender. This may  take longer than an hour if the peas were a
little old to begin with.  Ladle out about half the soup, and puree it
in a blender or food  processor. Return it to the pot, stir in the
wine, liquid smoke, salt  and pepper, and adjust seasonings to taste.
Bring soup back to a  simmer, then serve.  Posted to fatfree digest V97
#271 by ASconyers@aol.com on Nov 20, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1146
Calories From Fat: 413
Total Fat: 45.9g
Cholesterol: 495.4mg
Sodium: 492.1mg
Potassium: 1830.7mg
Carbohydrates: 21.5g
Fiber: 5.3g
Sugar: 5.9g
Protein: 149.5g


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