split pea soup
 
3 cup  dry split peas
  about 7 cups of water, more as needed
2 tsp  salt
1/2 to 1 tsp  dry mustard
2 cup  minced onions
4 - 5 medium  cloves of garlic, crushed
3 stalk  celery, minced
2 medium  carrots, sliced or diced
1 small  potato, thinly sliced
  freshly ground black pepper
  vinegar to taste (about 3 to 4 tbsp red wine vinegar).
  garnish with chopped tomato and minced parsley.
 
combine in a pot split peas, about 7 cups of water, salt and mustard 
bring to a boil, lower heat as much as possible and simmer, partially 
covered, for about 20 minutes. 
add onions, garlic, celery, carrots and potato. 
partially cover and leave to simmer gently for 40 minutes with 
occasional stirring. if necessary, add more water. 
add lots of freshly ground black pepper and vinegar to taste (about 3 to 
4 tbsp red wine vinegar). 
to serve you can garnish with chopped tomato and minced parsley. 
 
 
 
 
(ID: 77873) Mirror: rec.food.recipes: Sat, Nov 15, 2003


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