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Pea Soup

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
  Makes 6 servings
Old Fort William was constructed during the early 1800s near Thunder Bay, Ontario. For a time, it was a major fur trading post used by Canadian trappers. The hunters would often come in from the forest by boat and land their skins at the dock. Employees of the Northwest Company would keep track of their arrival, and the disposition of their goods. Most of the fur trading here was beaver, which was the great demand in Europe for men's beaver hats.
1 pound green split peas
1/4 pound bacon, sliced thick
1 medium onion, diced
2 carrots, peeled and diced
1 turnip, peeled and diced
1 medium potato, peeled and diced
1 teaspoon dry mustard
1 teaspoon tabasco sauce
6 cups water
Salt and freshly ground black pepper
Pour hot water over split peas and soak for 1 hour.

In a 6-quart saucepan, cook the bacon and onion over medium heat, or until the onion is transparent. Add the carrots, turnip, and potato.

Drain and rinse the split peas, add to the saucepan along with the mustard, Tabasco, and water. Add salt and pepper to taste. Simmer for 1 hour.

Remove half of the liquid and vegetables, and place in a blender or processor. Puree until smooth. Mix with unblended soup and serve.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 330
Fat. Total: 3g
Fiber: 21g
Carbohydrates, Total: 55g
Sodium: 306mg
% Cal. from Fat: 8%
Cholesterol: 9mg
Protein: 24g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: John, IA Reviewed: 11/17/2012
The real stuff!
I made only two minor changes: I used a chunk of smoky bulk bacon and diced it, and I used a can of chicken broth in place of part of the cooking liquid. Otherwise I followed the recipe carefully. This is flat-out delicious. The turnip is a particularly tasty addition, so PLEASE don't leave it out! The next time around I may add a parsnip as well. The soup is rich, thick, and comforting, and it's very easy to make.
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