On Thu, 26 Oct 2006 06:43:43 -0500, Andy <q> wrote:

>OmManiPadmeOmelet said...
>
>> In article >, Andy <q> wrote:
>>
>>> Old Mother Ashby said...
>>>
>>> > I use celery and carrot, but never potato. I like to puree the
>>> > result completely, but that's all a matter of taste.
>>>
>>> Yes! Yes!
>>>
>>> No split pea soup ever makes it to the soupbowl without first going
>>> through the foley mill! Anything else would be split pea... stew?
>>> ICK!
>>
>> Why?
>
>It's supposed to be soup. When you have hunks of celery, carrot and onion
>"slush" in the midst, it's hardly soup, imho.

You're not supposed to cook them to slush, silly! Next time I make
mine, I'll take a picture. In fact, here's mine. Give it a shot!


* Exported from MasterCook *

Spicy Split Pea Soup

Recipe By :Carol Peterson
Serving Size : 8 Preparation Time :0:00
Categories : Beans/Legumes Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil -- or more if needed
1/2 pound pepperoni -- 1/2" cubes
5 medium carrots -- sliced 1/4" thick
1 medium onion -- chopped fine
1 clove garlic -- smashed and chopped
16 ounces split peas
5 cups water
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 teaspoon ground pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 bay leaf

Heat olive oil at medium temperature in a small fying pan. Add
pepperoni to the olive oil, frying until browned; remove to large
saucepan. Add onions and garlic to the remaining oil. Saute until
onions become translucent, then add to the saucepan.

Place dry split peas into the saucepan, along with the water. Add
carrots, then stir in the herbs and spices.

Bring to a boil, and reduce heat to low. Cook, covered, for 45
minutes, or until peas just begin to break down. Add more water, if
necessary. Remove bay leaf.


- - - - - - - - - - - - - - - - -

NOTES : Many thanks to Sandy Dykes for inspiring the spice selection
for this recipe.