Mormon Split Pea Soup
Yield
6 servingsPrep
10 minCook
1 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | cup |
onions
chopped |
|
| 2 | cups |
split peas
dried, washed |
|
| 3 | quarts |
water
|
*
|
| 3 | medium |
potatoes
peeled, grated |
|
| ½ | teaspoon |
marjoram
|
*
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | cup |
celery
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
onions
chopped |
|
| 473 | ml |
split peas
dried, washed |
|
| 3 | quarts |
water
|
*
|
| 3 | medium |
potatoes
peeled, grated |
|
| 2.5 | ml |
marjoram
|
*
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 118 | ml |
celery
chopped |
|
Directions
In a heavy 5 to 6 quart casserole, melt butter over medium heat.
Add onions and celery.
Cook 5 minutes until soft, not brown. Stir in split peas and water.
Bring to a boil. Skim off any scum that may form.
Add potatoes, marjoram, salt and pepper.
Cook about 1½ hours.
