Wash and soak 2 cups split peas. Drain the peas, reserving the liquid. Add enough water to the reserved liquid to make 10 cups. Adding peas again, cook covered for about 2 1/2 to 3 hours.
Add and simmer, covered, for 1/2 hour longer until vegetables are tender: 1/4 tsp. thyme, 1/2 cup chopped onions, 1 cup chopped celery with leaves, 1/2 cup chopped carrots.
Put the soup through a sieve.
Melt: 2 tbl. butter. Stir in it until blended: 2 tbl. flour. Add a little of the soup mixture, slowly. Cook and stir until it boils then stir it into the rest of the reheated soup. Correct the seasoning.
Makes about 8 cups.
3 comments:
I will definitely save you to favorites. Have company coming next week and am planning a southwestern chicken salad. Don't like the recipes I've found on the internet and can probably wing it, but--you have one?
Charlotte, I'm glad you are enjoying the blog. I don't have a southwestern chicken salad recipe, but have been working on my sister to write down her absolutely scrumptious curried chicken salad, which we've practically been living on lately.
Perhaps Ben has a recipe? Let's see if he chimes in. Think of the possibilities... chicken and black beans, fresh cilantro, fresh corn, roasted poblanos, tomatoes, toasted pecans, sour cream, peach or mango salsa...
mmm... I'm thinking of the possibilities... but I don't have a recipe. I'll keep an eye out.
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