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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Creamy Pea Soup Recipe

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This recipe for Creamy Pea Soup is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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