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Pea: Green Split-Pea Soup

Source of Recipe

Low-fat Meals, Woman's day


List of Ingredients

1 pound green split peas, pick over and rinse
2 carrots, cut 1" pieces
1 leek, white only, halved lengthwise
1 medium onion
4 large garlic cloves -- peeled
1 sprig fresh thyme--or 1/2 teaspoon dried thyme
1/2 teaspoon finely chopped fresh rosemary - or 1/4 teaspoon dried rosemary --
1 bay leaf
1/4 teaspoon ground cardamom
salt -- to taste
ground black pepper -- to taste
fresh minced dill -- for garnish


Recipe

In a soaked 4-quart clay pot or a Dutch oven, combine peas, carrots, leek, onion, garlic, thyme, rosemary, bay leaf and cardamom. Pour in 6 cups of water. Cover the pot and place in cold oven. Set oven temperature to 450ºF; cook until peas are soft, about 1 to 1 1/4 hours. Check soup by stirring, the peas should be soft and mushy. With a slotted spoon, remove the carrots, leek, onion, thyme sprig if used, and bay leaf. Mash the soft garlic cloves into the soup. Season to taste with salt and pepper. Garnish with dill. For a thinner soup, add vegetable broth. Makes 10 servings.