"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Split Pea Soup Recipe

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This recipe for Split Pea Soup, by , is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenny Kalina
Added: Tuesday, June 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon extra virgin olive oil

2 cloves garlic, chopped

1 large onion, chopped

2-3 carrot, peeled and chopped

2-3 rib of celery, washed and chopped

2 cups dried split green peas, rinsed

6-8 cups broth (chicken, beef or vegetable all work well), water or a mix of both

1 bay leaf

Salt and pepper

Directions:
Directions:
If you can, the night before, soak the rinsed split peas with enough water to cover plus an inch or two. If not, you will just need to cook the soup a bit longer.

Rinse the split peas again. Saute the garlic, onion and bay leaf in olive oil over medium heat for 2-3 minutes. Add the carrots and celery and saute for another few minutes. Add the rinsed split peas and saute for another minute or so. Add broth and bring to a boil. Skim any scum from the top. Turn down to simmer and simmer for approximately 2 hours until peas are soft (you can put the soup in the food processor or blender for a smoother consistency). Do not add salt while soup is cooking or peas will not cook properly. When done add salt and pepper to taste.

Personal Notes:
Personal Notes:
One of the few "healthy" things my kids will eat.

 

 

 

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