2 Reviews

This was terrific, but it was SUPER terrific reheated! I made it exactly as written. I loved the texture; not to thick and not too runny. This is a pleasant change from the usual split pea soups. Thanx!

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*Parsley* March 24, 2012

Very interesting! I used green split peas, mild italian sausage, and beef bouillon to make this soup. It was a little salty but that was my fault for not tasting it first. The flavors go together well and the wine adds a touch of something you wouldn't expect in pea soup. After cooking for 45 minutes the peas are tender but I prefer them a bit more done. Thanks for sharing. Made for ZWT7-Italy.

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CJAY May 30, 2011
Split Pea Soup Milano