Sue Gregg's Split Pea Soup Photo Demonstration

	*Split Pea Soup* From *Soups & Muffins* A very inexpensive soup at about $.30 per serving. Amount: About 4 Servings 1. In a large soup pot bring water and peas to a boil for 3 minutes. Reduce heat to a very gentle boil until peas are tender, about 45 to 60 minutes. water green or yellow split peas 2. Add and cook about 20 minutes longer or until vegetables are tender: onion, chopped carrots, thinly sliced celery, thinly sliced, or bunch of chopped celery leaves bay leaf 3. Remove bay leaf. Puree all or part of the soup in the blender. 4. Season to taste with salt Per serving of 4 Exchanges: 1.5 Meat, 3.5 Bread, 1.5 Vegetable; 384 Calories, 25 g. protein (21%), 1 g. fat (2%), 92 g. carbohydrate (77%; 8 g sugars), 18 g dietary fiber, 0 mg cholesterol, 768 mg sodium, $.30 Click here to request a printout of this recipe
Assemble Equipment: rinsing bowl (for split peas), colander (for draining split peas), vegetable brush, cutting board, sharp cutting knife, kitchen shears (to open split pea bag), 1 quart glass measure, 2 cup measure, soup pot, stirring spoon, kitchen timer, blender

Assemble Ingredients: split peas, onion, carrots, celery, bay leaves, salt
Step #1 In a large soup pot: Bring water and peas to a boil. Boil for 3 minutes Reduce heat to a very gentle boil until peas are tender, 45 - 60 minutes
	Tip: Cut (don't tear) split pea bag open with kitchen shears
Add 8 water to soup pot	Measure and add split peas to rinsing bowl

Cover peas in bowl generously with water	Swish hand through rinse water and peas to loosen any dirt, chaff, bad split peas or rocks (most of this will float to the top). Pour off water at the top, holding hand over the peas. Do this again if needed to clean the peas

Drain peas in colander	Add peas to water in the soup pot	Turn the heat on high to bring to a boil

Boil	Lower heat to keep peas boiling gently	Boil gently until peas are cooked
Preparation Tip: Set the timer for 15 minutes only In 15 minutes check the water level on the peas. Add more water if the level is getting low Set timer every 15 minutes and check water level until peas are tender What causes the water level to go down? The peas are absorbing water Some of the boiling water will evaporate The more vigorous the boiling, the more water will be needed
Step #2 Add and cook the vegetables until they are tender, about 20 minutes

Peel and chop onion:
	Add chopped onion to soup pot

Wash carrots	Slice carrots	Add carrots to soup pot
Nutrition Note: Unless the carrots are stringy don't peel them for soups Much of the nutritional value is in the skin

Wash celery	Chop or slice celery	Add celery to soup pot
Tip: This is a good recipe to use up celery leaves
	Keep an eye on the water level, adding more if needed
Add bay leaf	Cook about until vegetables are tender
Step #3 Remove bay leaf. Puree all or part of the soup in the blender, as desired
		Optional: Add all or part of the soup to blender
Remove bay leaf	Blend
Blending Tips: Blending the soup will thicken it and make it smooth Blend only part of the soup, (leave some of the vegetables in pieces) for more interesting texture If you blend all of the soup, blend in smaller batches using an extra container to pour out the blended soup so you can refill the blender with what remains in the soup pot The blended soup will change color because of the carrots (see below)
	Cover blender and start blender on low speed. Increase the speed as long as soup keeps churning.
Puree in blender (make smooth)		Pour back into soup pot
Step #4 Season with salt to taste:	VARIATION: Cook in a crock pot on low for 5-6 hours. Soup will be thinner. No need to watch the water level. Easy to keep warm until ready to serve.

salt		Serve and Enjoy!
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