Text 47462, 65 rader
Skriven 2007-01-15 03:36:58 av FidoNews Robot (2:2/2.0)
Ärende: FidoNews 24:03 [02/05]: Fidonet'S International Kitchen
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                 FIDONET'S INTERNATIONAL KITCHEN
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         Xxcarol's outa-stuff Pea soup
        By Carol Shenkenberger, 6:757/1
     (metric measurements added by editor)

      Title: Xxcarol's outa-stuff Pea soup
 Categories: Xxcarol, Crockpot, Soups, Cheap
      Yield: 12 Servings

     16 oz (5 dl) Dry split green peas
    1/2 c  (1 dl) Chopped turnips
    1/2 c  (1 dl) Chopped onions
      1 tb Tumeric
      1 tb Dry mustard powder
      1 tb Bacon or sausage grease
      3 ea Bouillon cubes (chicken)
      1 ea Small red bell pepper, chop
      1 qt (10 dl) Water

  It's snowing here in Sasebo, and gosh but it stuck to the ground!
That almost never happens here.  Meantime, I got caught a bit low in
the larder and needed something warm for us to munch on.

  I hunted and found little in my normal set of foods but there was a
lonely bag of dried green split peas I'd gotten on a special for
42cents USA, and some turnips. I was about to snag the last apple too
but Charlotte (9YO daughter) beat me to it <g>.  No ham or pork meat
products.  1 last Japanese Red bell pepper though (smaller and more
packed with flavor than USA types).

  So it was off to check some recipes as I've never made pea soup and
didn't know much about it.  I mixed and matched from about 14 recipes
(10 of which I posted in the COOKING echo that same day) to come up
with this. While not totally 'origional', there isn't anything like
this mix in my MM database so perhaps you all will enjoy the fusion of
recipes.

  Chop all the veggies up (roughly peel the turnip first) as big as
you want them to be.  I went for small on the onion and red bell
pepper and largish bites for the turnip.  Add these and the dry split
peas to the crockpot then add about 1 QT water (call it 2/3 full on
the standard crockpot). Add in chicken bouillon (or you could have
used stock for the water) and the spices plus a generous dollup of
bacon or sausage grease from that ever-present cooking can some of us
have.

  This came out wonderful!  Serve with crusty french bread and add a
dollup of butter to the bowl if desired.  Salt and pepper to taste
when serving.

  Optional additions:  Normal things added to split pea soup like ham
bits and carrots.  Consider very thin slices of a smoky white cheese,
toasted onto the bread with a thin sprinkle of fresh ground black
pepper.

  From the Sasebo Japan kitchen of:  xxcarol 5Jan2003


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