Pea Soup (Potaje De Guisantes)

Submitted by Engrossed

"From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4."

 

• Ready In: 2hrs 10mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 2 cups dried split peas
• 1 onion, sliced
• 1 carrot, sliced
• 2 -4 garlic cloves, minced
• 1 bay leaf
• 9 cups water
• 1 (16 ounce) package frozen chopped spinach
• 3 tablespoons olive oil
• 1 1⁄2 cups onions, chopped
• 1 cup tomatoes, peeled and chopped
• 1⁄4 - 1 teaspoon dried basil
• 2 tablespoons parsley, minced
• 1 -2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 2 hard-boiled eggs, peeled and chopped (optional)

directions

1. Wash the split peas.
2. In a large pot combine the peas, sliced onion, carrot, garlic, bay leaf, and water. Bring to a boil.
3. Add the spinach and cook over low heat for 1 1/2 hours, or until the peas are tender.
4. Puree in a blender or use an immersion blender in the pot.
5. Heat the oil in a skillet; saute the chopped onions until browned.
6. Add the toamtoes, basil, parsley, salt, and pepper. Cook for 20 minutes.
7. Taste for seasoning.
8. Serve with chopped eggs on top, if desired.

Reviews

[MC Baker]

Yummy soup. I used canned diced tomatoes and skipped the parsley. I also didn't blend the soup and instead diced the veggies smal land cooked the soup longer (about 45 min). I loved the flavor. I also liked the spinach pea combo. Made for ZWT4 Tastebud Tickling Travellers.