(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Country Pea Soup
Over 1800 downloads! This soup, one of my many soup creations from When Bakers Cook (www.RiverHeartPress.com available via Amazon) is a nice change from ham-based pea soups and also (therefore) suits vegetarians and everyone else. It's better and outstanding and hands-off easy recipe. Serve with a fresh country bread. And if you prefer a smokey taste, (minus a ham bone), add a few drops of Wright's Liquid Smoke or a dusting of smoked paprika or chipolte powder. Lately, I make a bowl of multi-coloured, gluten-free couscous and spoon out some in the soup bowl before covering it with a few hot ladles of this marvellous pea soup.
10-12 cups water
1 cup green split peas
1/2 cup yellow split peas
3 tablespoons barley
1/2 cup finely chopped onions
1 cup thin sliced carrots
1/2 cup diced celery, optional
1/4 cup minced fresh parsley
1-2 tablespoons fresh dill or 1 tablespoon dried
1/2 teaspoon celery seed powder
2-4 teaspoons salt or to taste
1/4-1/2 teaspoon fresh ground pepper
2 medium potatoes - peeled and cubed,optional
2 tablespoons vegetable oil or unsalted butter (optional)
Serve with cooked noodles (any shape or size) - optional
Fresh minced parsley
In a large (6-8 quart) stock pot, bring peas, barley and water to a boil. Reduce heat to simmer and add onions, carrots, celery, parsley, dill, celery seed, salt, pepper. Cook until peas are softened (about 45 minutes) then add potato cubes and continue cooking over low to medium heat until peas are completely dissolved (approximately 1 1/2 hours).
Stir to blend soup. Adjust seasonings, stir in oil or butter, adding more salt, pepper and dill to taste. Reheat on very low heat. Freezes well.
© This is a Marcy Goldman/BetterBaking.com original recipe
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