| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soup | 12 | Servings | |
INGREDIENTS
| 1 | lb | Split peas |
| 2 | qt | Boiling water |
| 1 | lg | Carrot |
| 1 | lg | Onion |
| 1 | ts | Sugar |
| 12 | oz | Green peas |
| 1 | c | Heavy cream |
| 1 | tb | Butter |
| Salt to taste |
INSTRUCTIONS
Date: Fri, 16 Feb 1996 14:34:14 -0500 From: carltech_blp@usa.pipeline.com (Barbara Pollack) This is a rich and elegant version that everyone seems to like. It's particularly adaptable-- working well with fresh or frozen vegetables (or dried onion). I have also made it in a low fat version--not as good but still acceptable. Optional: presoak the peas an hour or more to reduce cooking time. There is no need to drain the soaking liquid because split peas are easy to digest. Simmer peas (30 minutes if presoaked, 45-60 if not) until tender. Optional--if using fresh carrot and onion: "sweat" (lightly saute) the carrot and onion in additional butter before adding to the peas. Add fresh carrot, fresh or dried onion, and fresh peas 20-25 minutes before completion. Add frozen carrot, onion, and peas 10 minutes before completion. Add sugar. Puree mixture in blender in small batches to avoid overflowing. Use the heavy cream to assist the process. Serving Ideas : 1 serving = 1 cup NOTES : I also add leeks and/or shallots when available. This soup is acceptable when made with milk--even skim milk--but much much better with cream. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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