Pea Soup with Julienned Vegetables

Pea Soup with Julienned Vegetables

Ready in 2 hours

Top-ranked recipe named "Pea Soup with Julienned Vegetables"

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This flavourful soup is a light version of the traditional French-Canadian pea soup


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1 tablespoon Vegetable oil
1 cup Carrot; chopped
1/2 cup Celery; chopped
1 clove Garlic; chopped
4 cups Chicken stock
2 cups Water
1 cup Yellow split peas
1/2 teaspoon Salt
1/4 teaspoon Dried Oregano
pinch Hot pepper flakes
1/2 cups Vegetables (carrots, rutabaga, etc.); jilienned

Original recipe makes 6 Servings



In a large heavy saucepan, heat oil over medium-low heat; cook carrots, celery and garlic, covered, for about 10 minutes or until softened but not browned.

Add stock, water, yellow split peas, salt, oragano and hot pepper flakes. Bring to a boil; cover and simmer for about 1 hour and 15 minutes or until peas are softened and tender.

Pur?e mixture (if using food processor or standard blender do in batches). (Recipe can be prepared to this point, covered and refrigerated for up to 2 days. Reheat before continuing.) Return to pan. Add julienned vegetables; simmer for 10 minutes.


Added on Award Medal
Calories Per Serving: 183 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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