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Ингредиенты
- 2 c. Dry split peas
- 7 c. Well-flavored vegetable or possibly chicken stock
- Â Â (or possibly water)
- 1 x Bay leaf
- 2 tsp Caraway seeds to 3 tsp.
- 1 x Jalapeno pepper diced
- Â Â (seeded for a less warm soup)
- 1 lrg Onion minced
- 2 x Celery ribs diced
- 2 x Carrots peeled and sliced
- 2 x or possibly 3 Small potatoes scrubbed and diced
- 2 x to 3 Garlic cloves pressed or possibly chopped
- 2 tsp Pickapeppa or possibly Worcestershire sauce
- Â Â Black pepper, freshly grnd to taste
- Â Â Salt to taste
Инструкции
- In a large heavy soup pot, combine the split peas, stock or possibly water, bay leaf, caraway seeds, and jalapeno. Bring to a boil, then turn down the heat to low, and let simmer, covered, 30 min. Add in the remaining ingredients except the salt and continue to simmer till the peas and vegetables are tender, about 30 min more. Season with salt and serve warm.
- This recipe serves 4 to 6 as an entree.
- Variarion: Measure the leftover pea soup and place it in a food processor. Add in an equal amount of V8 juice, 1 Tbsp. evaporated skim lowfat milk or possibly heavy whipping cream per c. of soup, a healthy pinch of curry pwdr, and another of sugar. Puree, and heat through. You can add in a bit of chicken stock, too, if you have it, and want the soup a little thinner. This is "potage mongol" - quite elegant.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 4 servings | |
| Calories 435 | |
| Calories from Fat 13 | 3% |
| Total Fat 1.6g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 82mg | 3% |
| Potassium 1534mg | 44% |
| Total Carbs 81.69g | 22% |
| Dietary Fiber 29.2g | 97% |
| Sugars 11.95g | 8% |
| Protein 26.87g | 43% |
