Guest guest Posted May 21, 2001 Report Share Posted May 21, 2001 * Exported from MasterCook * Menu (Spring): Creamy Split Pea Soup Recipe By : Everyday Cooking with Dr. Dean Ornish, page 86 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Creamy Split Pea Soup Rye Crackers Baked Potatoes with Herbed Cheese Steamed Broccoli Spears Fresh Cherries and Apricots See separate recipes for Creamy Split Pea Soup and Baked Potatoes with Herbed Cheese Sometimes nothing is more inviting for dinner than a comforting bowl of soup and a plump baked potato. Put some crisp rye crackers on the table to go with the soup and serve the potato with a creamy herbed topping and steamed fresh broccoli. Nature makes dessert: a bowl of sweet ripe cherries and apricots. The timing: Start the potato first if you are baking it in a conventional oven, then make the soup. Prepare the herbed cheese while the soup simmers, and trim the broccoli. Remove the broccoli ends if they are tough or woody. Slit the stalks partway up so they cook as quickly as the florets. Place the stalks in a bamboo steamer or collapsible metal steamer but don't start cooking them until you have finished eating your soup. Then steam them over boiling salted water until crisp-tender. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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