By Cole :: October 24, 2004 @ 11:34 AM
• 3 cups dry split peas
• 7 cups water or veggie stock
• 1 bay leaf
• 1/2 to 1 tsp dry mustard
• 2 cups minced onion
• 4-5 medium cloves garlic, crushed
• 3 stalks celery, sliced thin
• 2 medium carrots, sliced or diced
• 1 small potato, cut in half lengthwise and sliced thinly
• 1 tsp salt (reduced from 2 tsp, you can reduce it further or omit it)
• fresh-ground black pepper
• 3-4 Tbls balsmaic vinegar
Place split peas, water or stock, bay leaf and dry mustard in a large
soup kettle. Bring to a boil, reduce heat to lowest setting, and simmer
for about 20 minutes, partially covered. Add onion, garlic, celery,
carrots, and potato. Partially cover and simmer for an additional 40
minutes, stirring occasionally. Add pepper, vinegar, and salt if desired.
Serve topped with fresh tomato and/or minced parsley.
Notes: Cooking time is incorrect, need at least 90 minutes to 2 hours for dried peas to soften. Hassan likes extra potato in his soup. Dijon or spicy mustard can be subbed for dry. 3 cups of peas refers to dry measurement, not scaled measurement (ie - not 24 ounces). FInal product has thick stew like consistency, add more broth or water to thin if desired.