| |
| |
| 8 cups |
|
water |
|
| 2 cups |
|
green split peas |
|
| 1 rib |
|
celery, coarsely chopped |
|
| 1 large |
|
carrot, chopped |
|
| 1 small |
|
onion, chopped |
|
| ¼ tsp |
|
thyme |
|
| 1 dash |
|
red pepper |
|
| 1 |
|
bay leaf |
|
|
|
salt, to taste |
|
|
|
freshly-ground black pepper, to taste |
|
|
|
| |
| 1 |
Combine water, peas, celery, carrot, onion, thyme, red pepper and bay leaf in large kettle. Season to taste with salt and pepper. |
| 2 |
Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender. |
| 3 |
Press soup through fine sieve and reheat just to boiling point. |
|
| |
| Recipe Type |
| Copycat, Soup |
| | |
|
|
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