On 5/12/2019 1:22 PM, Cindy Hamilton wrote:
> On Sunday, May 12, 2019 at 12:08:04 PM UTC-4, Gary wrote:
>> jmcquown wrote:
>>> Remember: no one has a clue what Gary actually cooks other than split
>>> pea soup.
>>
>> Which Princess++ refuses to try because "pea soup looks like
>> vomit."
>
> I won't try pea soup because it smells like vomit.
>
> Cindy Hamilton
>
He's still miffed because I didn't try his recipe for split pea soup.
What he doesn't know is I saved the recipe. Want it? Here it is, as he
posted it in 2014 and is admittedly not *his* recipe:

"This recipe comes from an old "Fresh Market" cookbook.

Split Pea Soup with Sweet Potato (or Butternut Squash)
================================================== ===================
1 16oz package of dried green split peas
9 cups water
3 bay leaves
1 tsp. salt

Simmer these, covered, in a soup pot for about 2 hours until peas
have cooked down to a smooth consistancy. Remove the bay leaves.
**note - you don't have to pre-soak the peas**
----------------------------------------------
Prepare the following:

3 T. vegetable oil
1 1/2 cups chopped onion
1 clove garlic, minced
1 cup carrot, chopped
1 cup celery, chopped
4 medium sweet potatoes (or 1 medium butternut squash),
...peeled and cut into 1/4" - 1/2" cubes
1 tsp. salt (or leave this out if you prefer)
2 tsp. dried mustard
1 tsp. thyme
1 tsp. tarragon

In a large skillet, saute the onions and garlic in the oil.
When the onions are tender, add all the remaining vegetables
and spices. Saute for 4-5 minutes, then add 1 cup of water
and let simmer, covered, until the vegetables are tender.

Add the vegetables to the cooked peas and simmer for 30 minutes,
stirring often.

After serving, add a little salt and fresh ground pepper to taste
================================================== ===================
You can eat this right away or let it sit awhile (or overnight) and
it will thicken more. (I never wait!!!)
This recipe makes about a gallon of soup. What we don't eat
in 2 or 3 days, I freeze in serving-size containers.

Here's the nutritional info for the total batch using sweet potatoes.
Slightly less calories if you use the butternut squash instead.
Fat: 43 grams
Carbohydrates: 435 grams
Protein: 124 grams

Total calories: 2,121 (18% fat calories)

(remember that info is for the whole gallon, not individual servings)"

FWIW, I do think split pea soup looks like vomit. Peas (unless they're
very fresh, small peas) aren't my favourite legume. I love lentil soup,
though!

Having said that, who is he to criticize? He just posted about making
broccoli cheese soup (in appetizer servings, whatever that means) using
Lipton Noodle Soup mix. He's quite the gourmet! LOL

Jill
Jill