Brown Split Pea Soup
Yield
4 servingsPrep
20 minCook
60 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces | yellow split peas |
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
chopped |
|
| 1 | tablespoon | vegetable oil |
|
| 1 | large |
potatoes
diced |
|
| 2 | each |
celery stalks
chopped |
|
| 1 | teaspoon | caraway seeds |
|
| ¼ | teaspoon |
mace
ground |
|
| 1 | each | bay leaves |
*
|
| 900 | ml | stock |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Trans-fat Free, High Fiber
Directions
Steep split peas in hot water for an hour then drain.
Fry onion and garlic in soup pot for 4 minutes.
Add the rest of the vegetables plus the peas, the caraway seed, the bay leaf and the mace.
Cook for 5 to 6 minutes, stirring occasionally.
Add most of the stock.
Bring to a boil, reduce heat and simmer for 40 minutes.
Remove the bay leaf and allow to cool slightly.
Blend until smooth.
Reheat before serving, but don't boil.
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