Split-Pea Soup
Ingredients
2
stalks celery, diced
1-2
carrots, diced
1
medium, or 2small potatoes, peeled & diced
1
onion
3
bay leaves
salt and pepper totaste
1 tsp
marjoram
1/2 tsp
thyme
1/4 cup
fresh parsley, chopped
3-4 tbs
vinegar (redwine or white)
8-11 cups
water
1 1/2 cups
split-peas
Preparation
Saute onion, celery, carrot, and bay leaves in water (or oil) until soft.Add marjoram and thyme, salt, pepper, split-peas, and 7-8 cups water and bring to a boil.
Lower to medium-high and cook until split peas are soft, 50-60 minutes.
When soup becomes too thick, add additional water to prevent it from burning (and to keep it a soup rather than a stew).
Add potatoes and parsley and cook 10 minutes.
Remove from heat, add vinegar, mix well, and serve.
Recipe group: Soup.
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Should you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format). Thank you in advance. |
This recipe from Tara McDermott - tara@starburst.cbl.umces.edu was inserted by Renato Pichler / 2002-04-30 22:27:40
This is a recipe from the European Vegetarian Union database (www.euroveg.eu).
Contact address: rezepte@swissveg.ch.
This page is maintained and updated by Swissveg, Niederfeldstr. 92, 8408 Winterthur.
