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Рецепт Pea Soup With Caraway Adelle

by Global Cookbook

Ингредиенты

2 c. Dry split peas 7 c. Well-flavored vegetable or possibly chicken stock     (or possibly water) 1 x Bay leaf 2 tsp Caraway seeds to 3 tsp. 1 x Jalapeno pepper diced     (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     Black pepper, freshly grnd to taste     Salt to taste

Инструкции

1. 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.
2. This recipe serves 4 to 6 as an entree.
3. 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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