Sunday Dinner Split Pea Soup |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 5 |
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This recipe is from the actress, Judy Collins. Ingredients:
1 (16 ounce) package yellow split peas, rinsed |
2 (10 1/2 ounce) cans chicken broth |
2 cups water |
1 (9 ounce) envelope dry onion soup mix (recommended is lipton) |
1 1/2 cups baby carrots, rinsed and sliced |
2 large vidalia onions, chopped |
6 stalks celery, trimmed and diced |
1 large leek, stripped of their outer leaves, rinsed, and chopped |
2 garlic cloves, minced |
2 tablespoons dijon mustard |
4 tablespoons soy sauce or 4 tablespoons tamari |
2 tablespoons balsamic vinegar |
salt and pepper, to taste |
Directions:
1. In a large pot, combine peas, broth, water, and soup mix. Stir well. Add carrots, onions, celery, leeks, garlic, mustard, tamari, and balsamic vinegar. If mixture seems too thick, pour in a little more water.
2. Bring to a full boil over medium, reduce heat to a simmer, and cook for about 2 hours, stirring and skimming surface occasionally.
3. Remove from heat and let sit for an hour at room temperature.
4. Puree, in several batches, in a food processor or blender until smooth. Add salt and pepper to taste.
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