Split pea soup (brown)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Yellow split peas |
| 1 | medium | Onion, chopped |
| 1 | Garlic clove, chopped | |
| 1 | tablespoon | Oil |
| 1 | large | Potato, diced |
| 2 | Celery stalks, chopped | |
| 1 | teaspoon | Caraway seed |
| ¼ | teaspoon | Ground mace |
| 1 | Bay leaf | |
| 900 | millilitres | Stock |
| Salt & pepper | ||
Directions
Steep split peas in hot water for an hour then drain. Fry onion & garlic in soup pot for 4 minutes. Add the rest of the vegetables plus the peas, the caraway seed, the bay leaf & the mace. Cook for 5 to 6 minutes, stirring occasionally. Add most of the stock. Bring to a boil, reduce heat & simmer for 40 minutes. Remove the bay leaf & allow to cool slightly. Blend till smooth. Reheat before serving, but don't boil.
Sarah Brown's "Vegetarian Cookbook"