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Andersen's Split Pea Soup
Source: thehistorykitchen,com (Entered by Lara Rasmussen Anderson)
In the middle of California on a long, lonely highway drive from north to south (or vice versa) there sits a wonderful little restaurant that makes the best split pea soup on the planet. If you ever find yourself there, go!
Step by Step Instructions
- Sort the peas in a mesh strainer, removing any stones or impurities. Rinse them clean.
- Combine the peas, celery, carrot, onion, thyme, bay leaf and cayenne in a soup pot and cover with 2 quarts (8 cups) of water.
- Bring the pot to a boil. Keep at a high simmer for 20 minutes.
- Reduce heat to a low simmer. Let the mixture cook for another 25-30 minutes till the peas are completely tender. Towards the end of cooking, add the seasoned salt, then add salt and pepper to taste. Approx 1/2 tsp salt and 1/4 tsp of pepper.
- Strain the peas through a food mill or a fine mesh sieve. A food mill will create the smoothest, creamiest texture. Strain the pea mixture till all of the liquid is pushed through, and only pulp remains. A creamy soup will result.
- Bring the soup to a quick boil once more on the stovetop, then remove from heat immediately. If the soup seems too thick, add some hot water to thin it out to the desired consistency.
- Serve hot
- Keep leftover soup in a sealed container. When the soup is chilled, it will solidify. Adding a little water and stirring as you reheat will help the soup to heat up more smoothly.
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