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6
servingsEasy
By Leah Chase
Published 2023
This soup I remember very well. Many times at Friday dinner, green split pea soup was served over rice with a potato and egg omelet, a biscuit, and strawberry jam. C’est tout—and eleven stomachs were filled!
Remove all bad particles from peas. Wash and put peas in a 5-quart pot. Pour water over peas. Add onions, celery, and garlic. Bring to a hard boil, then lower heat. Cook over medium heat until peas are tender. Remove from heat. Process in blender until creamy. Return to pot. Add carrots, salt, white pepper, and butter; simmer for about 15 minutes. Stir in milk and let simmer for an additional 5