"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Split Pea Soup (Moosewood’s version) Recipe

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This recipe for Split Pea Soup (Moosewood’s version), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Vespoli
Added: Saturday, October 29, 2005


3 c. dry split peas
7 c. of water (more as needed)
1 bay leaf
2 tsp. salt
˝ to 1 tsp. dry mustard
2 c. minced onion
4 to 5 medium carrots, sliced or diced
1 small potato, thinly sliced
Lots of freshly ground black pepper
3 to 4 Tbs. red wine vinegar
Toppings: sesame oil (optional), diced tomato, parsley

1) Place split peas, bay leaf, salt and dry mustard in a kettle. Bring to a boil, lower heat as much as possible, and simmer partially covered for about 20 minutes.

2) Add onion, garlic, celery, carrots, and potato. Partially cover and leave it to simmer gently for about 40 more minutes w/occasional stirring. If necessary, add some water.

3) Add black pepper and vinegar to taste. Serve topped with a drizzle of sesame oil, diced tomato and minced parsley




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