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European   -   Piquant Pea Soup (Holland)   adapted from Hot and Spicy by Marlena Spieler

Description
Ingredients
  • 1 Medium Onion -- finely chopped
  • 1 Large Carrot -- finely chopped
  • 1 Large Turnip -- finely chopped
  • 1 Large Potato -- cubed
  • 4 Tablespoons Olive Oil
  • 1 1/2 Cups Green Split Peas
  • 6 Cups Chicken Broth
  • 3 Cloves Garlic
  • 1 Medium Bay Leaf
  • 2 Teaspoons Cumin
  • 1 Teaspoon Cayenne -- to taste
  • 1 Teaspoon Dried Sage -- to taste
  • Salsa -- optional
  • Salt -- optional
Directions Saute vegetables in olive oil. Add split peas, broth and seasoning. Bring to a boil. Then simmer for 2 hours until peas are tender and peas are consistancy of coarse puree. Taste if too bland, add more cayenne, salsa and salt as needed.
Serves 4
Time to Make 0:00



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