Date: Thu, 20 Nov 1997 17:36:59 -0800
This is adapted from The Vegetarian Epicure, book 2, by Anna Thomas.
Split-Pea Soup (T)
1 lb dried green split peas
3 qts water
1 c. finely chopped carrots (originally 1 1/2 c)
1 c finely chopped potato (recipe calls for sweet; I usually use Russets)
1/2 c. finely chopped onion (originally 1 c)
1/2 c. finely chopped celery
1 tsp ground basil
1/2 tsp ground marjoram
1-2 cloves crushed or minced garlic
1/2 tsp cumin (Ive been leaving this out; my SO doesn't like cumin)
1/2 c. dry white wine (use a semi-decent wine for this, if you can)
1/2-1 tsp liquid smoke (adjust to taste- my brand is pretty concentrated)
salt and pepper to taste
Put peas and water in a large pot, bring to a boil, then lower heat and
cook for about an hour. The peas won't quite be tender yet. Skim off the
foam from the top and discard it.
Meanwhile saute the carrots, potatos, onions, and celery in water
until soft, about 10 minutes. Add garlic and herbs, cook another 5
minutes, then add to the soup. Simmer the soup another hour or so,
stirring occasionally, until the peas are finally tender. This may take
longer than an hour if the peas were a little old to begin with.
Ladle out about half the soup, and puree it in a blender or food
processor. Return it to the pot, stir in the wine, liquid smoke,
salt and pepper, and adjust seasonings to taste. Bring soup back to
a simmer, then serve.