| 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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