||3-4 hours in total
A slow cooking recipe for pea soup. A memorable winter warmer. Best with crusty bread and generous with a good margerine.
1 lb. of split peas
1 lb. of potatoes, peeled, washed, and cut into pieces
1/2 head of celery or a whole small one
1 oz. of butter
pepper and salt to taste
Pick and wash the peas, and set them to boil in 4 pints of water.
Add the potatoes and the other vegetables, previously prepared and cut into small pieces, the butter and seasoning.
When all the ingredients are soft, either liquidize or rub them through a sieve and return them to the saucepan.
If the soup is too thick, add more water. Boil it up, and serve with fresh chopped mint, or fried dice of wholemeal bread.
Allow 3 to 4 hours for the soup.
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