I Made It; Light-n-Hearty Pea Soup

Oh Mama... here's your recipe!

My recipe entry for MM's contest....

To speed things up I'll buy a small bag of the "matchstick" carrots. I always need an extra box of chicken stock also.

Split Pea Soup (Great post-op food!)
Servings: Makes 4
Prep Time: About 15 minutes
Cooking Time: About 1 1/4 hours

2 cups dried split peas
2 tablespoons unsalted butter
1 large onion, chopped
2 carrots, peeled and chopped
1 bay leaf
6 cups water or chicken stock, or as needed
1/2 pound spinach, tough stems removed
Milk for thinning, optional <--- I don't use. 1 teaspoon salt 1/2 teaspoon ground pepper 4 oz. Pancetta 1. Pick over split peas and discard and misshapen peas or stones. Rinse peas and drain. 2. In saucepan, over medium heat, melt butter. Add onion and Pancetta; sauté about 10 minutes, until tender and translucent, stirring occasionally. Add peas, carrots, bay leaf and 6 cups of water or stock. Raise heat to high and bring to a boil. Cover, reduce heat to low and simmer 45 minutes, until peas are very soft. If mixture seems too thick, add more water or stock as needed.
3. Discard bay leaf. Add spinach and simmer about 3 minutes, until wilted.

4. Remove soup from heat and let cool slightly. Working in batches, puree in a blender or food processor. Return to clean saucepan and add milk, water or stock as needed. Over medium high heat, reheat to serving temperature. Season with salt and pepper.

5. To serve, ladle into warmed bowls; sprinkle with crumbled bacon or pancetta, if desired. Per serving:

About 385 calories, 23g protein, 61g carbs, 7g fat, 16% cal from fat, 16mg cholesterol, 355mg solium, 23g fiber.


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