| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | -8 | |||
INGREDIENTS
| 1 | lb | Dried green split peas |
| 3 | qt | Water |
| 1 | c | Finely chopped carrots |
| originally 1 1/2 c | ||
| 1 | c | Finely chopped potato |
| recipe calls for sweet | ||
| usually use Russets | ||
| 1/2 | c | Finely chopped onion |
| originally 1 c | ||
| 1/2 | c | Finely chopped celery |
| 1 | t | Ground basil |
| 1/2 | t | Ground marjoram |
| 1 | Cloves crushed or minced | |
| garlic up to 2 | ||
| 1/2 | t | Cumin, Ive been leaving this |
| out my SO doesn't like | ||
| cumin | ||
| 1/2 | c | Dry white wine, use a |
| semi-decent wine for | ||
| this | ||
| if you can | ||
| 1/2 | t | Liquid smoke, adjust to |
| taste- my brand is pretty | ||
| concentrated up to 1 | ||
| Salt and pepper to taste |
INSTRUCTIONS
I Put peas and water in a large pot, bring to a boil, then lower heat and cook for about an hour. The peas won't quite be tender yet. Skim off the foam from the top and discard it. Meanwhile saute the carrots, potatos, onions, and celery in water until soft, about 10 minutes. Add garlic and herbs, cook another 5 minutes, then add to the soup. Simmer the soup another hour or so, stirring occasionally, until the peas are finally tender. This may take longer than an hour if the peas were a little old to begin with. Ladle out about half the soup, and puree it in a blender or food processor. Return it to the pot, stir in the wine, liquid smoke, salt and pepper, and adjust seasonings to taste. Bring soup back to a simmer, then serve. Posted to fatfree digest V97 #271 by ASconyers@aol.com on Nov 20, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1146
Calories From Fat: 413
Total Fat: 45.9g
Cholesterol: 495.4mg
Sodium: 492.1mg
Potassium: 1830.7mg
Carbohydrates: 21.5g
Fiber: 5.3g
Sugar: 5.9g
Protein: 149.5g