Pumpkin and Split Pea Soup |
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Prep Time: 20 Minutes Cook Time: 110 Minutes |
Ready In: 130 Minutes Servings: 6 |
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This is a very zesty, but not overly spicy, nourishing soup. It's best served warm! Garnish with freshly ground nutmeg. Ingredients:
1 pound yellow split peas |
1 onion, diced |
4 onions, thinly sliced |
4 tablespoons margarine |
6 cups chicken stock |
1 pound peeled, seeded and diced sugar pumpkin |
1 pound salt beef, fat removed and diced |
1 green chile pepper, chopped |
3 dashes aromatic bitters |
Directions:
1. Rinse and pick over the yellow split peas and soak overnight in clear water.
2. Saute the onions in the butter in a large, heavy-bottomed saucepan. Add the soaked split peas, chicken stock, pumpkin, salt beef, chili pepper and bitters. Cover and simmer for 1 1/2 hours or until the peas are soft.
3. Allow the soup to cool and then puree in a blender. Adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.
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