Title: Pea Soup
Categories: None
Yield: 1 Servings

2 lg Carrots-diced
1 Onion-diced
1 Potato-peeled and diced
16 oz Pkg gren split peas--rinsed
-and debris removed
4 c Chicken stock
3 c Water
1 ts Thyme
1 Bay leaf
Salt and pepper to taste

makes 3 quarts

This pea soup is very easy to prepare and is savory and quite thick. My
friend who does not like pea soup will only eat this one! It's perfect for
the cold weather now upon us. The recipe is from the New York Times (10/93)
and I have adapted it. I'll print the original recipe and add my comments
to the end. This makes about 3 quarts.

Saute onion in olive oil (or fat of your choice) Add peas, stock, water and
the rest of the ingredients Bring to a boil, then reduce to a simmer for
one hour. Puree and enjoy

MY ADAPTATIONS:

I use more than one onion. I sometimes use a sweet potato instead of a
white potato. I use garlic..maybe 3 cloves-crushed and sauteed with the
onions. I use powdered chicken soup mix...vegetable soup mix can be
substituted to make the soup parve. The soup mix has all the sodium I need
so I omit the salt. I don't use the bay leaf (could never figure out what
it does). If you use it, don't forget to remove it before pureeing the
soup.

Posted to JEWISH-FOOD digest by Roobus@aol.com on Nov 7, 1998, converted by
MM_Buster v2.0l.