Cookbook:Yellow Split Pea Soup
| Yellow Split Pea Soup | |
|---|---|
| Category | Soup recipes |
| Servings | 6 |
| Time | 1-2 hours |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 1 pound (½ kilogram) dry yellow split peas
- 2 chicken or beef bouillon cubes
- 1 small onion, chopped
- 1 medium carrot, diced
- 1 stalk celery, chopped
- 6 cups (1½ liters) water
- Salt and pepper to taste
Procedure
[edit | edit source]- Soak split peas up to six hours in cold water if you wish. This is not necessary, but will shorten cooking time.
- Put all ingredients into a 6 or 8 quart stock pot or Dutch oven
- Bring to a boil, then simmer covered until peas are tender, 1–2 hours.
Notes, tips, and variations
[edit | edit source]- Watch water level and top up with hot water if necessary.
- Croutons are good on top!