| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
|
1 |
servings |
INGREDIENTS
| 1 |
|
– 2 large yellow onions; chopped up |
| 2 |
lg |
Carrots; peeled and chopped up, up to 4 |
| 2 |
lg |
Stalks of celery; chopped up, up to 4 |
|
|
Water 3 cups dried split peas; yellow or green or both |
| 1 |
|
Cubes of Telma vegetable bouillion -or-; up to 2 |
| 1 |
|
Cubes of Morga vegetable bouillion; up to 2 |
|
|
Italian seasoning; (oregano, marjoram, etc.) |
|
|
Pepper |
INSTRUCTIONS
SEASONINGS
Large 10 quart Dutch oven used (that's the size I have - you can use a
smaller one if you have it)
saute onions, carrots and celery in bottom of pot in a very small amount of
margarine or Nyafat before adding water or other ingredients --- and --- if
you don't have time, don't worry about it - the soup tastes just as good
without sauteeing the vegetables
Fill the pot about 1/2 way with water. Add 2 - 3 cups of dried split peas
either yellow or green or both - pick out the bad stuff like pebbles first
~ then add to the water and vegetables.
Add seasonings to taste: 1-2 cubes of Telma vegetable bouillion (from
Israel - that's where the salt is, if you want some) ----- or----- 1-2
cubes of Morga vegetable bouillion (from Switzerland with no salt in it)
Italian seasoning (oregano, marjoram, etc.) pepper
Simmer on a low heat uncovered for several hours until it is cooked and
thickened. Use a food mill or hand-held blender to get everthing pureed
(really just mashed up)
Serve with fresh bread and a salad - great cold weather meal...
I hope everyone likes this. It really is pretty simple to prepare.
Posted to JEWISH-FOOD digest by "Maura E. Stone" <snmstone@arriba.nm.org>
on Sep 14, 1998, converted by MM_Buster v2.0l.
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