Dressing Up Yellow Pea Soup

Dressing Up Yellow Pea Soup

Serves: 8

Ingredients

• 3 carrots
• 2 quarts vegetable stock
• 1 pound of yellow split peas
• ½ teaspoon salt
• 2 garlic cloves
• 1 medium onion, finely chopped
• ⅛ teaspoon ground cloves
• ¼ teaspoon pepper
• 2 teaspoons dry mustard powder
• Sprigs of parsley for garnish
• Wheat bread and butter

Instructions

1. Place the peas in a large baking pan and cover with water. Sort through them to remove stems, stones and other debris. Rinse and sort through the peas again. Rinse for the final time and place the peas in a large heavy-bottomed saucepan. Cover with the vegetable stock.
2. Bring the liquid to a boil over high heat and turn the burner to medium, letting the peas boil for 3 minutes. Cover the pan and set it to the back of the stove. Let the peas soak for one hour.
3. Peel and shred the carrots into a bowl and then peel the onion, chopping fine and putting it into the bowl with the carrots. Peel and mince the garlic cloves, adding to the bowl. After the peas have finished soaking, stir the vegetables in with the peas.
4. Add the salt, cloves, pepper, and dry mustard powder to the pan and stir. Put the pan back on the burner and turn it to high. Bring the stock to a boil.
5. Reduce the heat to low and cover the pan, letting the soup simmer for two hours, and stirring about every 15 minutes to keep the peas from scorching.
6. Salt to taste and let the soup simmer an additional 20 minutes. Remove from the heat and let sit for 15 minutes.
7. Dish into bowls and garnish with a sprig of parsley in the center of each bowl, using the picture for an example. Serve with wheat bread and butter.

Source: amazingsouprecipes