stalks celery, diced
medium, or 2small potatoes, peeled & diced
salt and pepper totaste
fresh parsley, chopped
vinegar (redwine or white)
1 1/2 cups
PreparationSaute 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.
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 - firstname.lastname@example.org 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: email@example.com.
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