seasons: Split pea and potato soup

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Split Pea and Potato Soup

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 4 Preparation Time :0:00

Categories : 2send Autumn

 

Amount Measure Ingredient -- Preparation Method

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1 onion -- peeled, chopped

4 ounces celery -- chopped

2 tablespoons dried sage

3 tablespoons olive oil

8 ounces green split peas -- soaked overnight

9 ounces potatoes -- peeled, chopped

5 ounces carrots -- peeled, chopped

5 dried bay leaves

1/2 teaspoon celery seeds

1 strip kombu (seaweed) -- rehydrated

6 1/4 cups water

1 1/2 tablespoons tamari soy sauce

black pepper

 

1. In a large saucepan saute the onion, celery and sage in the olive oil for 5

minutes. Drain and rinse the peas, and then add them to the saucepan together

with the potatoes, carrots, bay leaves, celery seeds, kombu and water. Bring to

the boil and simmer for 1 hour 15 minutes or until the peas are very soft. More

water may be required during the cooking.

 

2. Remove and discard the bay leaves and kombu, season with tamari and black

pepper and blend the soup in a blender until smooth. Reheat and serve.

 

Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998)

 

Source:

" RECIPES FOR AUTUMN "

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Per Serving (excluding unknown items): 371 Calories; 11g Fat (26.3% calories

from fat); 17g Protein; 54g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol;

441mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 5096 0 0 92 0 26987 0 0 0