Yield: 8 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Salt |
2 quarts | Water |
1 cup | Dried yellow split peas |
1 \N | Onion; sliced |
½ cup | Diced carrots |
½ cup | Chopped celery |
½ cup | Chopped green pepper |
1 can | (1-pound) tomatoes; drained and chopped |
3 \N | Cloves garlic; chopped |
½ cup | Baked onions (see recipe) |
From: ltsilver@... (LT Silverman) Date: Wed, 10 Jul 1996 14:49:57 -0400 1. In a large kettle combine all ingredients except baked onions.
2. Bring to a boil, lower heat and simmer, covered, for 1 hour, or until peas are mushy.
3. Press through a strainer or whirl in a blender and pour into a large saucepan.
4. Stir in baked onions and mix well.
5. Serve piping hot. Serves 8.
JEWISH-FOOD digest 250
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .