| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soups, Vegetarian, Appetizers |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Yellow split peas |
| 1 |
md |
Onion, chopped |
| 1 |
|
Garlic clove, chopped |
| 1 |
tb |
Oil |
| 1 |
lg |
Potato, diced |
| 2 |
|
Celery stalks, chopped |
| 1 |
ts |
Caraway seed |
| 1/4 |
ts |
Ground mace |
| 1 |
|
Bay leaf |
| 900 |
ml |
Stock |
|
|
Salt & pepper |
INSTRUCTIONS
Steep split peas in hot water for an hour then drain. Fry onion & garlic in
soup pot for 4 minutes. Add the rest of the vegetables plus the peas, the
caraway seed, the bay leaf & the mace. Cook for 5 to 6 minutes, stirring
occasionally. Add most of the stock. Bring to a boil, reduce heat & simmer
for 40 minutes. Remove the bay leaf & allow to cool slightly. Blend till
smooth. Reheat before serving, but don't boil.
Sarah Brown's "Vegetarian Cookbook"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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