Spilt Pea Soup - Recipe Repost - Check out our Hot Soup recipes in the Soup Recipes

[Guest guest]

My split-pea soup recipe is similar to Judy's (see below) with the

following modifications:

 

I pefer the green split peas. Add to ingredients 2-4 cloves of garlic to

taste. Skip the optional evaporated milk altogether. The celery is

optional, and I often skip using it. After split peas are cooked

well-done, I add to the pot 2 T of ground cummin (I prefer to grind my

cummin seeds for maximum flavor) . Then I use a hand-blender to grind it

into a smooth soup. (You may wish instead to pour contents into a

regular blender and process until smooth. Serve hot and enjoy.

 

If left to cool, the soup tends to jell or solidify. Reheat to make

soupy again. If it is too thick, add a little water ass you reheat.

 

 

 

 

 

 

 

 

JudySplit Pea Soup

 

 

> 2 1/4 c. Green or yellow Split Peas

> 1 Onion, diced

> 1 c. Celery, diced

> 1 tsp. Salt

> 1/4 t. Marjoram

> 2 qt. Water

> 1 - 16 oz Can of Evaporated Milk(optional, I don't always add this,

but does

> adda nice creaminess to the soup)

>

> Rinse and sort the Peas. Add to 2 qt. boiling water. Reduce heat and

> add

> onions, celery, salt and Marjoram.

> Simmer until peas are cooked to a soup consistency about 1 1/2 hrs.

> Add

> the can of evaporated milk if desired. Serve.

>