Name: Pea Soup
Ingredients: 2 lg Carrots-diced; 1 Onion-diced; 1 Potato-peeled and diced; 16 oz Pkg gren split peas--rinsed and debris removed; 4 c Chicken stock; 3 c Water; 1 ts Thyme; 1 Bay leaf; Salt and pepper to taste

Among the Jews there suddenly turns up a man who goes about talking as if He was God… Now let us get this clear. Among Pantheists, like the Indians, anyone might say that he was a part of God, or one with God: there would be nothing very odd about it. But this man, since He was a Jew, could not mean that kind of god. God, in their language, meant the Being outside the world Who had made it and was infinitely different from anything else. And when you have grasped that, you will see that what this man said was, quite simply, the most shocking thing that has ever been uttered by human lips.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		1	Servings

INGREDIENTS

2	lg	Carrots-diced
1		Onion-diced
1		Potato-peeled and diced
16	oz	Pkg gren split peas–rinsed and debris removed
4	c	Chicken stock
3	c	Water
1	ts	Thyme
1		Bay leaf
		Salt and pepper to taste

INSTRUCTIONS

makes 3 quarts
This pea soup is very easy to prepare and is savory and quite thick. My
friend who does not like pea soup will only eat this one! It's perfect for
the cold weather now upon us. The recipe is from the New York Times (10/93)
and I have adapted it. I'll print the original recipe and add my comments
to the end. This makes about 3 quarts.
Saute onion in olive oil (or fat of your choice) Add peas, stock, water and
the rest of the ingredients Bring to a boil, then reduce to a simmer for
one hour. Puree and enjoy
  MY ADAPTATIONS:
I use more than one onion. I sometimes use a sweet potato instead of a
white potato. I use garlic..maybe 3 cloves-crushed and sauteed with the
onions. I use powdered chicken soup mix...vegetable soup mix can be
substituted to make the soup parve. The soup mix has all the sodium I need
so I omit the salt. I don't use the bay leaf (could never figure out what
it does). If you use it, don't forget to remove it before pureeing the
soup.
Posted to JEWISH-FOOD digest by Roobus@aol.com on Nov 7, 1998, converted by
MM_Buster v2.0l.

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