Thick Split Pea Soup

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* Exported from MasterCook *

 

Thick Split Pea Soup

 

Recipe By :Lucy Saunders

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups split peas -- green or yellow

2 quarts water

1 cup roughly chopped carrot

1/2 cup roughly chopped yellow onion

1 clove garlic -- peeled

1 bay leaf

2 thick lemon slices

1 teaspoon salt

1/2 teaspoon freshly ground white pepper

sour cream or plain nonfat yogurt, with a

little paprika or turmeric mixed in for

color -- for garnish

 

Wash and pick over split peas for grit. Place in a 3-quart nonreactive or

enameled stockpot along with 7 cups of the water, carrots, onions, garlic, and

bay leaf. Bring to a boil over medium heat. Skim off any foam; then reduce

heat to very low and cover. Cook, stirring every 15 minutes or 20, for 2-3

hours or until peas are very soft and puffy. Discard bay leaf.

 

Lift two-thirds of the cooked peas and all the cooked vegetables out of the pot

and place in blender. Puree on high speed with remaining 1 cup water until very

smooth. Return puree to soup pot and add lemon slices, salt, and pepper. Let

simmer over vey low heat for 10-15 minutes more or until as lemony as desired.

Remove lemon sliices and serve hot, with sour cream or nonfat yogurt.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

 

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Per Serving (excluding unknown items): 337 Calories; 1g Fat (3.0% calories from

fat); 24g Protein; 60g Carbohydrate; 25g Dietary Fiber; 0mg Cholesterol; 380mg

Sodium. Exchanges: 4 Grain(Starch); 2 Lean Meat; 0 Vegetable.

 

NOTES : Made with carrot and lemon, this soup has both sweetness and fragrance;

it also keeps for weeks in the refrigerator!

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