Pumpkin soup 4

Yield: 6 Servings

Measure Ingredient
¼ pounds Split Peas
4 cups Chicken Stock or Water
1 pounds Fresh chopped Pumpkin
1 Onion, chopped
Strip of Beef or Bacon
Salt
Freshly Ground Black Pepper
Mixed Fresh or Dried Herbs
Fresh Thyme
Fresh Parsley, chopped

Rinse split peas in cold water then add to stock in a large, heavy pot. Add pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer gently, partly covered, until peas and pumpkin are tender. Season to taste with salt and pepper and serve hot, trimmed with parsley. 6 servings. By Lloyd Tull, Le Caribec, From The Gazette, 91/02/27.

Posted to MM-Recipes Digest V3 #302 Date: Sun, 3 Nov 1996 13:32:50 -0700 From: "D or R Levia" <drlevia@...>

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