| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Soups, Appetizers |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Dried yellow split peas |
| 8 |
c |
Vegetable stock |
| 2 |
md |
Potatoes |
| 2 |
lg |
Carrots |
| 3 |
|
Celery stalks |
| 1 |
lg |
Onion |
| 1 |
|
Turnip, peeled |
| 2 |
|
Parsnips, peeled |
| 3 |
ts |
Mustard powder |
| 1 |
ds |
Allspice |
| 1 |
ts |
Cumin |
| 1 |
ts |
Marjoram |
| 1 |
ts |
Thyme |
| 2 |
ts |
Salt |
|
|
Freshly ground pepper |
|
|
Croutons |
INSTRUCTIONS
Rinse split peas, bring to a boil in the stock. Coarsely chop the
vegetables & add to the water as it comes to a boil. Lower heat & simmer
for about 1 1/2 hours. Puree soup in batches until it is quite smooth. Add
spices & herbs & season with salt & pepper. Reheat gently.
"Sundays at Moosewood Restaurant"
A Message from our Provider:
“Don’t confuse God’s patience with his final response”