The best split pea soup recipe I ever made was the Hearty Pea Soup recipe in
Laurel's Kitchen. It has baby limas and a little barley, so it doesn't
taste like the usual split pea soup. You can also look on the package of
split peas for standard pea soup recipes. If you improvise, soak the split
peas in about three times their amount of water. After at least an hour,
preferably longer, drain. Sauté onion and celery in a little oil. Add
grated carrots. Then combine this mixture with the peas in a large soup
kettle. Add about twice as much water. It takes about forty minutes to
cook. The soup will get thick and absorb the water, so add more if you need
it. When the soup is done, season with salt and pepper. Some recipes say
to strain the soup so there won't be any of the outside of the peas,
whatever you call it. I never did this.
Optional: cook the soup with a ham bone. Leave little pieces of ham in the
soup, then remove the bone before serving.
If you need a pea soup fix before you get around to making the soup, try a
can of Anderson's split pea soup.
Abby
- Original Message -
From: Keith Watson tk.wat...@verizon.net
To: cookinginthedark@acbradio.org
Sent: Sunday, January 03, 2010 2:07 PM
Subject: [CnD] Split Pea Recipe Request
Does anyone have a good split pea recipe? I also need to know if you need to
soak them overnight.
Thanks,
Keith
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