Pease porridge hot, Pease porridge cold, Pease porridge in the pot, Nine days old. Some like it hot, Some like it cold, Some like it in the pot, Nine days old.
This is a really good soup! I started preparing this last night by soaking the dried peas in water overnight. Then tonight I threw the peas in the pot with about 8 cups of water, 2 small onions (diced), one sliced carrot, 2 cloves of garlic, 1 vegetable boullion cube, a few dashes of Lawry’s seasoned salt and paprika, and about one big tablespoon of peanut butter. Let that cook on a slow boil for about 2 hours before blending the entire thing in a blender and returning to the pot for another 30 minutes of cooking. Served with a garnish of fresh grated carrot. I am the soup MASTER! Thanks to Keri for her mad blender skillz!
The salad was just as good. The salad was made with Romaine chopped in thin slices, grated carrot, diced plum tomato, chopped apple, and topped with a mustard balsamic vinaigrette.
- 2 cups dried split peas
- 2 onions, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 vegetable bouillon cube
- 1 tbsp peanut butter
- 8 cups water
- Sautee garlic and onion until golden.
- Add all ingredients to pot and bring to boil then reduce heat.
- Cover with lid and cook for 1 hour.
- Serve and enjoy.