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Split-Pea
Soup
From: Tara
McDermott
- 2 stalks celery, diced
- 1-2 carrots, diced
- 1 medium, or 2 small potatoes, peeled & diced
- 1 onion
- 3 bay leaves
- Salt and pepper to taste
- 1 tsp. marjoram
- 1/2 tsp. thyme
- 1/4 cup. fresh parsley, chopped
- 3-4 Tbsp. vinegar (red wine or white)
- 8-11 cups water
- 1 1/2 cups split-peas
Saute onion, celery, carrot, and bay leaves in water (or oil) until
soft.
Add marjoram and thyme, salt, pepper, split-peas, and 7-8 cups water
and bring to a boil.
Lower to medium-high and cook until split peas are soft, 50-60 minutes.
When soup becomes too thick, add additional water to prevent it from
burning (and to keep it a soup rather than a stew).
Add potatoes and parsley and cook 10 minutes.
Remove from heat, add vinegar, mix well, and serve. |
