Yellow split pea soups
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried yellow split peas |
| 8 | cups | Vegetable stock |
| 2 | mediums | Potatoes |
| 2 | larges | Carrots |
| 3 | Celery stalks | |
| 1 | large | Onion |
| 1 | Turnip, peeled | |
| 2 | Parsnips, peeled | |
| 3 | teaspoons | Mustard powder |
| 1 | dash | Allspice |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Marjoram |
| 1 | teaspoon | Thyme |
| 2 | teaspoons | Salt |
| Freshly ground pepper | ||
| Croutons | ||
Directions
Rinse split peas, bring to a boil in the stock. Coarsely chop the vegetables & add to the water as it comes to a boil. Lower heat & simmer for about 1½ hours. Puree soup in batches until it is quite smooth. Add spices & herbs & season with salt & pepper. Reheat gently.
"Sundays at Moosewood Restaurant"