Yellow Split Pea Soups
- 2 c Dried yellow split peas
- 8 c Vegetable stock
- 2 md Potatoes
- 2 lg Carrots
- 3 Celery stalks
- 1 lg Onion
- 1 Turnip, peeled
- 2 Parsnips, peeled
- 3 ts Mustard powder
- 1 ds Allspice
- 1 ts Cumin
- 1 ts Marjoram
- 1 ts Thyme
- 2 ts Salt
- Freshly ground pepper
- Croutons
Rinse split peas, bring to a boil in the stock. Coarsely chop the
vegetables & add to the water as it comes to a boil. Lower heat & simmer
for about 1 1/2 hours. Puree soup in batches until it is quite smooth. Add
spices & herbs & season with salt & pepper. Reheat gently.
"Sundays at Moosewood Restaurant"
vegetables & add to the water as it comes to a boil. Lower heat & simmer
for about 1 1/2 hours. Puree soup in batches until it is quite smooth. Add
spices & herbs & season with salt & pepper. Reheat gently.
"Sundays at Moosewood Restaurant"
