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Soup

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This International soup features Pint split peas., Quarts of boiling water., Quart of soup stock., Small teaspoonful of salt., Shakes of pepper.. It delivers a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 1101.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This International soup features Pint split peas., Quarts of boiling water., Quart of soup stock., Small teaspoonful of salt., Shakes of pepper.. It delivers a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Pint split peas.
  • 1 1/2 Quarts of boiling water.
  • 1 Quart of soup stock.
  • 1 Small teaspoonful of salt.
  • 3 Shakes of pepper.
Directions
  1. 1
    Wash the peas in cold water and throw away those which float, as they are bad.
  2. 2
    Soak them overnight, and in the morning
  3. 3
    pour away the water on them and
  4. 4
    cover them with a quart of the boiling water in the rule, and
  5. 5
    cook an hour and a half.
  6. 6
    Put in the
  7. 7
    rest of the water and the stock, and press the whole through a sieve, and, after washing and wiping the kettle, put the soup back to
  8. 8
    heat , adding the salt and pepper

Nutrition Facts

Amount Per Serving
Calories 1101.5kcal
% Daily Value *
Total Fat 39.0g60%
Saturated Fat 7.6g38%
Cholesterol 0.0mg0%
Sodium 80901.0mg3371%
Total Carbohydrate 177.6g60%
Dietary Fiber 32.8g132%
Sugars 56.9g
Protein 24.2g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, international, peas, pepper, pint, quart, quarts, salt, shakes, small, soup, split, stock, teaspoonful, title, vegan, water
Read it online: https://www.chefs-mate.com/recipe/soup-18/