Bellingham Split Pea Soup Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
2 lb: tongue, cooked
2 quart: liquor from boiling tongue,
2 cup: dried split green peas,
1: celery rib, sliced
1: carrot, diced
1: onion, chopped
1 centiliter: garlic, minced
1: bay leaf or more,
2 lb: fresh peas, shelled or,
15 oz: frozen peas,
1: water,
1/4 teaspoon: thyme,
1: salt and pepper,
1 tablespoon: tomato puree,
Directions:
Simmer split peas in the liquor from cooking the tongue, celery,
carrot, bay and onion until peas are tender- 1 1/2 to 2 hrs. Discard
bay leaf. Cook fresh peas separately and briefly until tender. Puree
both batches of peas; return to the pot and add thyme, salt and
pepper and simmer 10 min. Add diced tongue; stir in tomato paste and
bring to a simmer. Serve.
Feel free to increase the seasonings to taste or add bottled hot
pepper sauces. The original recipe called for 2 cups of light cream,
no tomato paste and the tongue served separately. From the Sunset
Cook Book of Soups and Stews. Modified by Jim Weller.
From: Jim Weller Date: 08 Feb 96
Yield: 8 servings
Source from luhu.jp
carrot, bay and onion until peas are tender- 1 1/2 to 2 hrs. Discard
bay leaf. Cook fresh peas separately and briefly until tender. Puree
both batches of peas; return to the pot and add thyme, salt and
pepper and simmer 10 min. Add diced tongue; stir in tomato paste and
bring to a simmer. Serve.
Feel free to increase the seasonings to taste or add bottled hot
pepper sauces. The original recipe called for 2 cups of light cream,
no tomato paste and the tongue served separately. From the Sunset
Cook Book of Soups and Stews. Modified by Jim Weller.
From: Jim Weller Date: 08 Feb 96
Yield: 8 servings
Source from luhu.jp