Yellow Split Pea Soup

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1		Onion - sliced
3		Celery stalks - diced
2		Carrots - peeled, diced
		Salt - to taste
		Freshly-ground white pepper - to taste
1/2 teaspoon	2.5ml	Turmeric
8 cups	1896ml	Chicken stock
		(or combination water and stock)
2 cups	474ml	Dried yellow split peas
2 cups	292g / 10oz	Potatoes - peeled, diced (medium)
1		Ham hock - (optional)
		Dark bread croutons - for garnish
		Brown mustard

Recipe Instructions

Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings.

Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B10 broadcast 03-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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