Yellow Split Pea Soup
Rinse peas and bring to a boil with bay and water.
- 2 cups yellow split peas
- 1 bay leaf
- 10 cups water
- 2 potatoes-diced
- 2 TBS olive oil
- 1 onion-diced
- 1 TBS chopped garlic
- 2 carrots-diced
- 2 stalks celery-diced
- 1 green pepper-diced
- 1 1/2 tsp curry powder (or to taste)
- dash of white wine (optional)
- salt and pepper
Turn to simmer and cook until soft.
Boil potatoes until soft.
Save cooking water.
Heat oil over low/medium heat and add onion and garlic.
Saute 5 minutes.
Add other vegetables and saute 10 minutes, stirring occasionally.
Add curry powder and stir one minute.
Add 1/2 cup wine or potato water and stir.
Add cooked peas and potatoes and heat.
Taste soup and add salt and pepper to taste.
If you want more garlic flavor press in a clove.
Chili peppers can be added to vegetable mix for more heat.
Ad more potato water for a thinner soup.