Hearty Pea Soup
HEARTY PEA SOUP
It’s easy enough to make plain pea soup with just onion, potato, and carrot — and it’s good, too. But this fine soup is the perfected model, worth the extra hour of simmering.
1 onion, diced
2 tablespoons oil
1 bay leaf
1 teaspoon celery seed
1 cup green split peas
1/4 cup barley
1/2 cup lima beans
2 quarts water
2 teaspoons salt
Dash pepper
1 carrot, chopped
3 stalks celery, diced
1/2 cup chopped parsley
1 potato, diced
1/2 teaspoon basil
1/2 teaspoon thyme
Saute onion in oil until soft, along with bay leaf and celery seed. Stir in peas, barley, and limas. Add 2 quarts water and bring to a boil. Cook on low heat, partially covered, for about an hour and a half.
Add salt, pepper, vegetables, and herbs. Turn heat down as low as possible and simmer another 30 to 45 minutes. Thin with additional water or stock as you like. Correct seasonings.
Makes about 8 or 9 cups.
From The New Laurel’s Kitchen
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