Hot split pea soup

True Love
8 servings
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Starch

By Food24 November 03 2009
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Ingredients (11)

10.00 ml butter — or margerine
3.00 fresh chives — finely chopped
1.00 onion — small, chopped
2.00 Litres stock — chicken
250.00 ml split peas — soaked overnight in water to cover
1.00 potatoes — peeled and diced
1.00 tomatoes — large, peeled and diced
1.00 celery stalks — small, diced
2.00 carrots — sliced
15.00 ml fresh parsley — chopped
salt and freshly ground black pepper — to taste
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Method:

In a deep soup pot, melt butter and sauté chives and onion.
Add chicken stock and peas, and bring to the boil with the water the peas were soaked in.
Reduce heat and simmer, adding more water if needed.
Cook peas until tender. Add all other vegetables. Continue cooking at least 20 minutes longer.
Cook until peas and vegetables are tender, then purée in a blender or rub through a sieve.
Pour back into the saucepan and heat thoroughly.
Season to taste, and garnish with fresh cream (optional) and chopped parsley.
Serve hot with fresh rolls or croûtons if desired.



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