This entry was posted on Thursday, September 6th, 2007 at 3:55 am and is filed under Soups. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 2 cups split peas
- 2 ½ quarts water
- 2 onions, diced
- 1 carrot, grated
- 2 stalks celery, sliced
- 2 sprigs parsley
- 2 sprigs dill
- 3 potatoes, peeled and diced
- 2 ½ teaspoons salt
- ½ teaspoon pepper
- 1 cup milk
- 1 tablespoon butter
Wash the peas and combine with the water, onions, carrot, celery, parsley and dill. Cover; bring to a boil and cook over low heat 2 ½ hours. Add the potatoes, salt and pepper. Cook 20 minutes. Stir in the milk and butter, bring to a boiling point and serve. Serves 8.