1/2 cup yellow or green split peas, rinsed
2 cups water
2 cups grated cheddar cheese
1/2 small onion, finely minced
salt and pepper to taste
Combine peas with the water. Bring to a rapid boil then reduce heat to a simmer.
Cover tightly and cook gently for 45 to 50 minutes or until peas are very tender.
Place the cooked and drained peas in a blender with the cheese, onion, salt and pepper.
Blend until smooth.
Serve this dip hot as a vegetable dip or fondue. As a cold dip for chips or a spread for sandwiches.
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1 cup green or yellow split peas, rinsed
2 - 3 Tbsp prepared pesto
1 & 1/2 cups water
1 cup sliced zucchini
1 (14 1/2 oz) can chicken broth
1 cup chopped green onion
Combine peas, broth and water in a large saucepan, bring to a boil.
Reduce heat, cover and simmer 15 minutes.
Stir in pesto, zucchini and green onion, simmer 5 to 10 minutes.
Garnish with shredded Parmesan cheese if desired.
Serves 4 (about 1 quart)
Nutritional Facts:(per serving) Calories; 237.5; Protein 14.7g; Carbohydrates 33.1g; Dietary Fiber 13.7g; Fat 6.1 g; Cholesterol 4.5mg; Saturated Fat 1.5g; Sodium 522.2mg; Percent of Calories fron Fat 22
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1 lb split yellow peas (dried)
8 cups water
3 chciken bouillon cubes
2 tomatoes, peeled and chunked
1 cup sliced carrots
1 cup sliced celery
1 cup chopped onion
1 garlic clove, minced
1 cup canned mushrooms, drained and sliced or
1 cup fresh mushrooms, sliced
3 Tbsp margarine
1 small bay leaf
1/4 tsp thyme
1 pinch cayenne
Salt & pepper to taste
Pinse peas then combine with water in large soup pot and bring to a boil.
Stir in bouillon, tomatoes and carrots.
Return to boil then reduce heat and simmer.
Place margarine in skillet over medium heat.
Saute celery, onion, garlic and mushrooms until onion is golden.
Add to soup. Add remaining seasoning.
Simmer covered for 45 minutes or until peas are tender.
Serves 8 - 10
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1 lb green or yellow split peas
2 quarts chicken stock or broth (may use bouillon or canned broth)
1 large leek, chopped
1 Tbsp lemon juice
1 pinch nutmeg
1 Tbsp sugar
1/8 tsp thyme
1/8 tsp marjoram
5 ounces spinach, washed and chopped (or frozen)
3 Tbsp parsley sprigs, chopped
Salt & pepper to taste
Combine peas, chicken stock, leeks, lemon juice, sugar and spices.
Cook slowly until peas are soft (45 - 60 minutes).
Whisk or blend peas until pureed.
10 minutes before serving add parsley and spinach.
Adjust consstency, season to taste with salt & pepper.
Nutritional Facts: (per serving) Calories 235; Protein 21g; Carbohydrates 33g; Dietary Fiber 3g; Fat 3g; Cholesterol 2mg; Sodium 1278mg
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3 lbs banana squash
6 large leeks
2 & 1/2 quarts chicken broth
1 & 1/2 cups (1 lb) split yellow peas
1 tsp ground corriander
1/2 tsp white pepper
1/4 tsp ground allspice
salt to taste, if desired
Cut squash into 1 inch pieces, removing the skin.
Trim dark tops and roots off leeks, split in half and slice thin.
Combine squash, leeks, broth, peas, corriander, pepper and allspice in stockpot.
Bring to a boil, reduce heat to simmer.
Cover and cook 30 minutes or until peas are tender.
Remove half of soup to blender or food processor.
Puree until smooth.
Return puree to stock pot, blend and heat through.
Season with salt, if desired.
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