Friday, 17 October 2008

Split Pea Soup

(vegetarian and a bit spicy)

Saute in large pot until nearly limp:

1 medium onion, chopped

2 cloves garlic, minced

generous 1/3 tsp. Ground thyme


I T butter


8 C water

1 lb. Split peas

3-4 large carrots, shredded

1 ½ tsp. Tony Chachere's Creole Seasoning

1/2-1 tsp. Salt

Bring to a boil. Reduce to simmer. Simmer, covered about 2 hrs, stirring occasionally. (A Crock Pot works well too.) It's done when the peas are mushy and falling apart. If too thick, thin with water, broth or milk. I usually serve soup with homemade bread. Enjoy!

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