| 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; I usually use Russets) |
| 1/2 | c | Finely chopped onion (originally 1 c) |
| 1/2 | c | Finely chopped celery |
| 1 | ts | Ground basil |
| 1/2 | ts | Ground marjoram |
| 1 | Cloves crushed or minced garlic (up to 2) | |
| 1/2 | ts | 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 | ts | Liquid smoke (adjust to taste- my brand is pretty concentrated) (up to 1) |
| Salt and pepper to taste |
INSTRUCTIONS
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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