12-17-2007, 10:16 PM
One of the best soups (I think) is Split Pea Soup. It's very tasty but, it can also be a dangerous soup. 
Why? Well......let me tell you an experience I had with the following Split Pea Soup recipe.........
I used to be the cook at Camp Hope and one day I made the Split Pea Soup which calls for the recipe to be blended after being cooked. I put the whole recipe in a very large blender which had a sealed lid. The food was hot and when I blended it it burst through the lid and spewed about 8 feet in the air, almost hitting the ceiling. Fortunately for me, my face was not directly above the blender. So.........the moral of the story is not to blend it with a tight lid on the blender or wait until it's not piping hot before blending it.
Split Pea Soup
3/4 c celery, diced
1/2 c onions, chopped
3/4 quart water
3/4 c split peas, dry
1/4 tsp Thyme
1/4 Bay leaf
1 tsp salt
1. Combine all ingredients and cook until tender. Remove bay leaf.
2. Put mixture through grinder or blend at low speed 20-30 seconds.
3. Season to taste. Makes 1 quart
Barley and Split Pea Soup
1 tbsp vegetable oil
2 large onions, chopped
3 cloves garlic, minced
5 cups water
5 cups vegetable stock
1 cup yellow split peas, rinsed
1 bay leaf
1 1/2 c pearl barley
6 carrots, chopped
4 stalks celery, chopped
1/2 c chopped fresh dill
Salt and pepper
In Dutch oven, heat oil over medium heat; cook onions and garlic for about 6 minutes or until softened.
Add water, stock, split peas and bay leaf; cover and bring to boil, skimming off foam. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes. Stir in barley; cover and simmer, stirring occasionally, for 30 minutes.
Add carrots and celery; cook, stirring occasionally, for 20 to 25 minutes or until vegetables and barley are tender. Remove bay leaf, Stir in dill, and salt and pepper to taste. (Soup can be cooled and frozen in airtight containers for up to 1 month.) Makes 10 servings.
Why? Well......let me tell you an experience I had with the following Split Pea Soup recipe.........I used to be the cook at Camp Hope and one day I made the Split Pea Soup which calls for the recipe to be blended after being cooked. I put the whole recipe in a very large blender which had a sealed lid. The food was hot and when I blended it it burst through the lid and spewed about 8 feet in the air, almost hitting the ceiling. Fortunately for me, my face was not directly above the blender. So.........the moral of the story is not to blend it with a tight lid on the blender or wait until it's not piping hot before blending it.
Split Pea Soup
3/4 c celery, diced
1/2 c onions, chopped
3/4 quart water
3/4 c split peas, dry
1/4 tsp Thyme
1/4 Bay leaf
1 tsp salt
1. Combine all ingredients and cook until tender. Remove bay leaf.
2. Put mixture through grinder or blend at low speed 20-30 seconds.
3. Season to taste. Makes 1 quart
Barley and Split Pea Soup
1 tbsp vegetable oil
2 large onions, chopped
3 cloves garlic, minced
5 cups water
5 cups vegetable stock
1 cup yellow split peas, rinsed
1 bay leaf
1 1/2 c pearl barley
6 carrots, chopped
4 stalks celery, chopped
1/2 c chopped fresh dill
Salt and pepper
In Dutch oven, heat oil over medium heat; cook onions and garlic for about 6 minutes or until softened.
Add water, stock, split peas and bay leaf; cover and bring to boil, skimming off foam. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes. Stir in barley; cover and simmer, stirring occasionally, for 30 minutes.
Add carrots and celery; cook, stirring occasionally, for 20 to 25 minutes or until vegetables and barley are tender. Remove bay leaf, Stir in dill, and salt and pepper to taste. (Soup can be cooled and frozen in airtight containers for up to 1 month.) Makes 10 servings.