| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Soups, Vegetables |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Dried split peas |
| 18 |
c |
Meat stock — or vegetable |
INSTRUCTIONS
1 cup Carrots -- sliced thin 1 cup Onions -- chopped 2 cups
Celery -- chopped 1/2 teaspoon Black pepper 1 teaspoon Salt 1/2 teaspoon
Thyme 20 milliliters Garlic -- minced 1/8 teaspoon Cayenne 2 tablespoons
Flour -- optional -----PER CUP----- *cals *gm dietary fiber *gm fat *mg
sodium
Cook peas in stock for 2 1/2 hours. Add remaining ingredients and cook for
1 additional hour. You may thicken the soup by sprinkling in the flour and
blending well. Makes about 16 cups. Author's Note: Halve the recipe for a
smaller crowd. If you like a smooth-textured soup, you may whir it in a
blender or pass it through a sieve.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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