| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Hot soups, Low fat, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Split peas; previously dried |
| 2 |
|
Bay leaves |
| 1/2 |
ts |
Thyme |
| 10 |
c |
Water; or vegetable stock |
| 3 |
|
Carrots; cut in chunks |
| 3 |
md |
Sweet potatoes; cut in chunks |
| 1 |
tb |
Olive oil |
| 2 |
|
Onions; chopped |
| 1 |
|
Stalk celery; sliced |
| 2 |
|
Garlic cloves; diced |
|
|
Salt; to taste |
|
|
Pepper; to taste |
| 1 |
pn |
Marjoram |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
In large pot, combine split peas, bay leaves, and water/vegetable stock.
Bring to boil, skim foam, add thyme, cover and simmer 30 minutes. Add
carrots and sweet potatoes and continue to cook until tender about 20
minutes longer. Remove bay leaves. In a separate pan, heat oil until hot
and add onions. Saute until softened, about 3 minutes. Add celery and
minced garlic and saute until softened. Add contents of pan to soup pot.
Stir in marjoram and season to taste with salt and pepper. Simmer 5 minutes
longer to blend flavours. Garnish with parsley.
NOTES : Use quick-cooking split peas. I use Loretta brand, which don't
require pre-soaking. I do still find that the peas take much longer than
the recipe instructions specified to be softened enough to form a suitable
mixture with the rest of the ingredients. I use dried thyme leaves, since
the recipe didn't specify fresh, dried, leaves, or ground. When it came
time to season with salt and pepper, I found the soup not sufficiently
seasoned, and ended up mixing in some bouillon cubes.
Recipe by: Bread and Roses cafe, 2232 Bloor W., Tor Star 95-1-11
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Sep 19,
1998, converted by MM_Buster v2.0l.
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