"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

SPLIT PEA AND COURGETTE SOUP Recipe

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This recipe for SPLIT PEA AND COURGETTE SOUP, by , is from PONTHIR BAPTIST CHURCH & VILLAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MADY BRADLEY
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
175g / 6oz / 1.875 cups yellow split peas

1 medium Onion finely chopped

5ml / 1 tsp Sunflower Oil

2 medium Courgettes

900ml / 1.5 pints / 3.75 cups of Chicken stock

2.5 ml / 0.5 tsp ground Turmeric

Salt and Black Pepper

Warm crusty loaf

Directions:
Directions:
Finely chop the onion and courgettes

Place the split peas in a bowl, cover with cold water, and leave to soak for several hours or preferably overnight. drain rinse in cold water, and drain again.

Cook the onion in the oil in a covered pan, stirring occasionally, until soft. Reserve a handful of diced Courgettes and add the rest of the pan. Cook, stirring for 2-3 minutes

Add the stock and turmeric to the pan and bring to the boil. Reduce the heat, then cover and simmer for 30-40 minutes, or until the split peas are tender. Adjust the seasoning.

When the soup is almost ready,bring a large saucepan of water to the boil, add the reserve diced courgettes, and cook for 1 minute. blend the soup using a hand held electric blender, then drain the diced courgettes and add to the soup. serve hot with warm crusty bread.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Overnight + 50 minutes

 

 

 

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