Split pea soup (brown)

4 Servings

Ingredients

Quantity Ingredient
4 ounces Yellow split peas
1 medium Onion, chopped
1 Garlic clove, chopped
1 tablespoon Oil
1 large Potato, diced
2 Celery stalks, chopped
1 teaspoon Caraway seed
¼ teaspoon Ground mace
1 Bay leaf
900 millilitres Stock
Salt & pepper

Directions

Steep split peas in hot water for an hour then drain. Fry onion & garlic in soup pot for 4 minutes. Add the rest of the vegetables plus the peas, the caraway seed, the bay leaf & the mace. Cook for 5 to 6 minutes, stirring occasionally. Add most of the stock. Bring to a boil, reduce heat & simmer for 40 minutes. Remove the bay leaf & allow to cool slightly. Blend till smooth. Reheat before serving, but don't boil.

Sarah Brown's "Vegetarian Cookbook"

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