VOLUME 1 - Kilimanjaro Foods

7 Servings
2 c split peas
7 c water (or broth)
1/4 c butter
1 lg onion,chopped
3 cloves garlic,minced
2 carrots,diced
2 stalks celery,chopped
1 bay leaves
1 t dried basil,crumbled
1 ham bone (optional)
or 2 tablespoon. nutritional
- yeast
and 2 teaspoon. tamari
soy -sauce (o
1 t honey (or brown sugar)
Salt
Black pepper
1/4 c fresh parsley,chopped
-(optional)
Cover split peas with water or broth, bring to a boil for 2 minutes,
remove from heat and let stand for one hour. In a large soup pot, saut
onion and garlic in butter until light golden. Add carrots and celery and
saute for 2 minutes more. Stir in peas, after their hour is up, and the
herbs. If using a ham bone, add it now. If using the vegetarian
version, do not put in the yeast and tamari. For both versions, only
add salt, honey and pepper when soup is finished cooking. Simmer for
about 1 1/2 hours, or until the peas are cooked and mushy. Stir
occasionally to keep it from sticking to the bottom of the pan. When
peas are done, remove the ham bone, or for vegetarian version, add
the yeast and tamari, then for both add honey and salt and pepper to
taste. Stir in fresh parsley. Serve plain or with garnishes of onion,
grated cheese or sour cream.
Yields: 7 cups
Spring Vegetable Blanquette