| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | Soup | 8 | Servings | |
INGREDIENTS
| 1 | tb | Salt |
| 2 | qt | Water |
| 1 | c | Dried yellow split peas |
| 1 | Onion; sliced | |
| 1/2 | c | Diced carrots |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped green pepper |
| 1 | cn | (1-pound) tomatoes; drained and chopped |
| 3 | Cloves garlic; chopped | |
| 1/2 | c | Baked onions (see recipe) |
INSTRUCTIONS
From: ltsilver@borg.com (LT Silverman) Date: Wed, 10 Jul 1996 14:49:57 -0400 1. In a large kettle combine all ingredients except baked onions. 2. Bring to a boil, lower heat and simmer, covered, for 1 hour, or until peas are mushy. 3. Press through a strainer or whirl in a blender and pour into a large saucepan. 4. Stir in baked onions and mix well. 5. Serve piping hot. Serves 8. JEWISH-FOOD digest 250 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Read the Bible — It will scare the hell out of you.”