Pfeifer--Italian Split Pea Soup

[Guest guest]

* Exported from MasterCook *

 

Split Peace-ful (Italian Split Pea Soup)

 

Recipe By :The Angel Cookbook, Diane Pfeifer

Serving Size : 6 Preparation Time :0:00

Categories : The Angel Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried split peas

1 bay leaf

3 cups water

1 tablespoon olive oil

1 teaspoon dried basil

1 teaspoon dried marjoram

1 teaspoon dried oregano

1/2 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

1 tablespoon lemon juice

1 1/2 cups vegetable broth

1 14 oz can plum tomatoes -- chopped with liquid

salt & pepper to taste

cilantro leaves for garnish -- optional

 

In a large saucepan, combine peas, bay leaf, and water. Bring to a boil, then

reduce heat and simmer until peas are tender, about 1 hour. Drain and remove

bay leaf.

 

In a medium saucepan, heat oil over medium heat. Add herbs and cook about 30

seconds. Add onion, carrots, and celery. Cook for 3 minutes. Add lemon juice,

cooked peas, broth, tomatoes, salt & pepper. Cover and cook 10 minutes.

 

Transfer half of mixture to food processor or blender. Blend until smooth.

Return mixture to pan and stir. Heat through and serve immediately or chill.

Garnish with cilantro if desired.

 

S(ISBN):

" 0-9618306-6-2 "

Copyright:

" 1994 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 87 Calories; 3g Fat (34.4% calories from

fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 429mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0