Christie Pethel:
2 quarts water
2 cups green split peas
1 branch celery, coarsely chopped
1 large carrot, chopped
1 small onion, chopped
1/4 tsp. ground thyme
1 pinch cayenne
1 bay leaf
salt & pepper to taste
Boil hard 20 minutes, then slowly until peas are tender. Strain through fine sieve and reheat to boiling point.
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