Split Pea Soup with Spinach and Herbs Dorrel sub.

[Guest guest]

Sorrel is a strong herb, I think I'd add some sorrel but I'd either

use the spinach or sub it out with chard. reading the recipe that's

how I see it. What's everyone else think about sorrel as a sub for

spinach???

 

Hip

 

, " sonshe " <sonshe wrote:

>

> Would it be possible to use 'sorrel' instead of the spinach?

> -

> " Granny Mae " <gran_mae

> <crockpotcreations >

> Sunday, June 17, 2007 1:35 PM

> Split Pea Soup with Spinach and Herbs

(crockpot

> friendly recipe)

>

>

> > Split Pea Soup with Spinach and Herbs (crockpot

> > friendly)

> >

> > 1 pound split peas, rinsed

> > 2 quarts broth

> > 1 large leek, chopped

> > 1 tablespoon lemon juice

> > 1 tablespoon sugar

> > 1/8 teaspoon thyme

> > 1/8 teaspoon marjoram

> > 1 pinch nutmeg

> > 3 tablespoons parsley, chopped

> > 5 ounces fresh spinach, washed and chopped or frozen

> > salt and pepper to taste

> >

> > Combine split peas, broth, leek, lemon juice, sugar

> > and herbs. Cook slowly until peas are soft, 45 to 60

> > minutes. Whisk or blend peas until pureed. Ten minutes

> > before serving add spinach and parsley. Adjust

> > consistancy and season to taste.

> > Serves 8 to 10.

> > Or cook up in the crockpot on high for 3 hrs. or so

> > hrs.

> >

> >

> >

> >

> >

> >

>