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Creamy Pea Soup Recipe

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This recipe for Creamy Pea Soup, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Hardy
Added: Saturday, September 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz. pkg. dry split peas
8 oz. sliced bacon
2 celery stalks, diced
1 lg. onion, diced
8 c. water
2 med. potatoes, peeled and diced
2 t. salt
1/4 t. pepper
3 beef bouillon cubes
1 bay leaf
1 c. half-and-half
sour cream, garnish

Directions:
Directions:
Serves: 8-10

About 1 1/2 hours before serving: Rinse peas in cold water and discard any stones or shriveled peas; set aside. In 6 qt. Dutch oven, brown bacon. Remove from pan. Reserve for garnish later. Cook celery and onion in bacon grease until lightly browned. Add split peas, water and all except half & half and bacon. Heat to boiling. Cover and simmer 45 min. or until peas are very tender, stirring occasionally. Discard bay leaf. Fill blender 3/4 full at a time with mixture. Cover and puree; pour into large bowl. Return to same Dutch oven; Stir in half & half. Over medium heat, cook until hot. Stir often. To serve, sprinkle reserved bacon on top, and garnish with sour cream.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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