Split-pea soup (lf)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Dried split peas |
| 18 | cups | Meat stock -- or vegetable |
Directions
1 cup Carrots -- sliced thin 1 cup Onions -- chopped 2 cups Celery -- chopped ½ teaspoon Black pepper 1 teaspoon Salt ½ teaspoon Thyme 20 milliliters Garlic -- minced ⅛ teaspoon Cayenne 2 tablespoons Flour -- optional -----PER CUP----- *cals *gm dietary fiber *gm fat *mg sodium
Cook peas in stock for 2½ hours. Add remaining ingredients and cook for 1 additional hour. You may thicken the soup by sprinkling in the flour and blending well. Makes about 16 cups. Author's Note: Halve the recipe for a smaller crowd. If you like a smooth-textured soup, you may whir it in a blender or pass it through a sieve.
Recipe By :
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