| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
Pulses and, Soups, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Split Green Peas — (2 1/4 |
|
|
Cup) |
| 1 |
c |
Chopped Onions — (to 1 1/2 |
|
|
Cups) |
| 1 |
c |
Celery — diced |
| 1 |
c |
Potatoes — diced |
| 1 |
|
To 2 Carrots — shredded |
| 1/8 |
ts |
Worcestershire Sauce |
| 1 |
|
Clove Garlic — minced -or- |
| 1 |
ts |
Garlic Powder |
| 1/2 |
ts |
Celery Seed |
INSTRUCTIONS
Start early (at least 4-5 hours) so it can cook all day. In a large soup
kettle, cover peas with 2 quarts cold water. Simmer for 2 minutes. Remove
from heat and let stand. Add all other ingredients. Leave soup to simmer on
low heat, don't boil, for 3-4 hours Stir occassionally. When peas are
tender, run 1/3 to 1/2 of soup through blender. Leave other part of soup as
it is. Mix blended soup and unblended soup together. Taste. You may want to
adjust the seasonings at this time. Brandon added some italian spices and
salt and pepper.
(Revised from Extension Homemakers of Sedgwick County cookbook-Jane
Cadwell)
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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