|1 pounds||Split peas; dried|
|2 teaspoons||Thyme; dried|
|½ cup||Fennel; chopped|
1. Soak the split peas in water to cover overnight; rinse and drain. OR boil hot water to cover peas and let sit for 45 minutes. Drain, rinse and drain again.
2. Saute the onions, carrots and fennel in a small amount of oil or butter until just translucent. Add the peas, cook 2 minutes. Add water to the stock pot and stir.
3. Bring to a rolling boil, reduce heat and simmer for 1½ to 2 hours.
4. Puree the soup in a food processor until smooth; re-season to taste with salt and pepper.
Lu's Notes: The soup requires a good amount of pepper and salt. Tried: 01/30/99
Recipe by: RecipeLu
Posted to EAT-LF Digest by RecipeLu <recipelu@...> on Feb 02, 1999, converted by MM_Buster v2.0l.
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