Friday, July 11, 2008

Split Pea Soup - Mediterranean

I made pea soup, again. This time I paid a little more attention to the details so I could answer some of those questions I have been receiving. I have been asked how many carrots and how long do you usually cook it? This time I didn't use any broth, bouillon, or meat. Instead I increased the seasoning. I know this thick soup is usually served hot on cold winter nights but I find that it is very good cold as a side dish during the summer. It’s a great treat to add to the picnic basket.

Split Pea Soup - Mediterranean (vegetarian)

  • 4 cloves of garlic
  • 4 pinches savory
  • 1 pinch Sage
  • 1 pinch Turmeric
  • 2 pinches Basil
  • A dash Paprika
  • Salt & pepper to taste
  • 2 lbs baby carrots cut into 1” chunks
  • 1 lbs dried split peas
  • 1/2 lg. sweet onion
  • water enough to cover and a little more

Put all ingredients into a 2 quart pot. Heat on med until it starts to simmer. Reduce heat to low. Occasionally stirring.

I had it on the stove for 4 hours stirring about every 20-40 minutes. It has a bit more of a Mediterranean taste to it.... YUMMY!

1 comment:

  1. It could widen my imagination towards the things that you are posting.