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Split Pea Soup Recipe

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This recipe for Split Pea Soup, by , is from The Gray Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Gray Heim
Added: Friday, June 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp olive oil
1 yellow onion
1 celery stalk, thinly sliced
2 small carrots, peeled and thinly sliced
1 cup dried green split peas, picked over, rinsed/drained
4 cups chicken broth
2 slices of bacon (or I use a ham bone instead)
2 tbsp finely chopped fresh flat leaf parsley (or dried parsley)
╝ tsp dried marjoram
╝ tsp dried thyme

Directions:
Directions:
It takes the peas forever to soften. I have soaked them over night and also boiled them for about 30 to 60 minutes before making this soup.

In soup pot over medium heat, warm the oil. Add onions and sautÚ until soft, 3-5 minutes. Add celery and carrots and sautÚ until slightly softened, 3 minutes.

Add split peas, broth, ham bone (or 2 slices of bacon), parsley, marjoram, and thyme. Reduce heat to medium low and bring to a simmer. Cover partially and cook until the peas are tender, 50-60 minutes or more. Discard the bacon.

Coarsely puree 2 cups of the soup in the food processor and return to pot. If the peas are still not soft enough, you can cook longer or puree all of the soup. Season with salt and pepper to taste, return the soup to medium heat and simmer for 5 minutes longer. Ready to serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours

 

 

 

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