Recipe: Meatless Split Pea Soup

MEATLESS SPLIT PEA SOUP

2 cups dried yellow split peas
2 quarts water
2 bay leaves
1/8 teaspoon allspice
1 cup chopped potatoes
1/2 cup chopped onion
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper

In a soup pot over high heat, bring peas and water to a rapid boil, cook 2 minutes, turn off heat, cover, and let stand 1 hour.

Return peas and water to medium heat, add bay leaves and allspice, cover and simmer until peas are soft, about 1 hour.

Add potatoes, onions, butter, salt, and pepper, and cook until potatoes are tender, 30-35 minutes. Stir often. Add more water if soup becomes too thick. Add salt and pepper to taste.

Servings: 4
Source: A Feast of Soups by Jacqueline Heriteau