| 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.
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