Tuesday, June 06, 2006

Split Pea Soup

A thick winter soup good with salad and crusty bread. Takes a while to make, but totally worth it, and only gets better as leftovers.

1 pound washed split peas
3 quarts water
1 1/2 t salt
2 T butter or oil
1 1/2 cup carrot, finely chopped
1 cup sweet potato, finely chopped
1 cup onion, finely chopped
1/2 cup celery, finely chopped
3/4 t ground marjoram
1 t basil
2 cloves garlic, pressed
1/2 cup white wine
ground black pepper

Bring to a boil the water, peas, and salt. Lower heat and simmer 1 hour, skim foam from top as needed. Saute vegetables in butter or oil for 10 minutes. Add herbs and cook 5 minutes more. Add vegetables to peas and simmer 1 hour. Puree half and recombine. Add wine and pepper. Reheat.

Serves 8. Aprox 275 calories per serving.

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