Pureed split pea soup

Yield: 8 Servings

Measure Ingredient
2 cups Dried green split peas
6 cups Water
1 large Onion; chopped (about 1 cup)
2 Cloves garlic; minced
1 cup Chopped carrots
1 cup Celery (2 medium stalks)
4 cups Broth
2 teaspoons Tamari or soy sauce
¼ teaspoon Freshly ground pepper
½ cup Snipped fresh dill
Liquid smoke to taste
1 cup Broth or skim milk

Date: Tue, 16 Apr 96 14:31 CST

From: llacher@... (Lori)

Adapted from Jane Brody's Good Food Book 1. Place peas & water in large, heavy saucepan, bring water to boil, boil peas for 2 minutes, turn off heat, let stand 1 hour.

2. Heat a nonstick skillet (or use broth or other liquid), add onion, garlic, carrots, and celery and cook stirring for about 5 minutes. Add to soaked peas.

3. Add broth, tamari, pepper, dill, and liquid smoke. Bring to boil, reduce to low, and simmer soup, partially covering pan for about 1½ hours. Stir occassionally to avoid scorching and add water if needed.

4. In a blender or food processor, puree the soup, thinning to desired consistency w/broth or milk. Heat before serving. The book says it makes about 8 servings, but that depends upon your appetite.

FATFREE DIGEST V96 #106

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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