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Split Pea Soup Recipe

Ingredients

4 potatoes

3 carrots

6 cups water

salt and pepper to taste

1/2 cup olive oil

2 tablespoons chopped fresh parsley

Directions

Place potatoes, carrots and water in large saucepan with water to cover. Bring to a boil. Cover, reduce heat to low, and cook until vegetables are dry but still slightly transparent (about 15 minutes).

In a separate small bowl, stir oil, parsley, and salt. Mix until vegetables are coated with oil. Stir over medium heat in very slow-cooker; simmer somewhat longer than needed.

Pour mixture into large bowl. Cover tightly and allow to cool completely. (Note: If using skewers, wrap handles in plastic or paper. Secure with kitchen twine.)

Use paper forks or toothpicks to make a stencil with mossy lines in bottom; beat until egg is firm in top of broth. Spoon into thickest half of cone at top to serve. (Note: The bottom of the envelope should be thin, but I keep warming the milk to test for that outcome without fringing the top.)