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pea soup

Boy, I just made an excellent batch of pea soup. Sadly, Ted doesn’t like pea soup, so he can’t appreciate its excellence, but I assure you, it’s really very good. I also made a less excellent batch of biscuits, which tasted perfectly fine, but which are a trifle flat. Darn it, you roll *pie* dough out very thin! O.O I did better with this batch of biscuits than the last, which were *very* thin. These ones were only somewhat thin, and the first several I punched out are more or less biscuit-depth. I have to practice making biscuits until I get it right, I guess! O Woe Is Me. :)

I wonder if people would like a pea soup recipe. Well, what the hell: it’s my blog.

Pea soup*:
1 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 quarts water
1 pound split peas
4 tsp salt
1/4 teaspoon black pepper

Sautee the onions in a dollop of butter, or don’t, as you see fit. Rinse the peas and put everything together in a soup pot. Bring to a boil, then simmer for 90 minutes or until the peas are mushy.

* This recipe is much improved by cutting the remaining meat off a ham or pork roast bone, chopping it up, and putting it all, bone included, in the pot to boil along with the water for a couple hours.

4 Comments

  • Laura

    That soup sounds good! One thing I do with biscuits that works out pretty well is to make the dough into a log and then slice it to the appropriate thickness, rather than rolling it. You can use the same recipe as for rolled biscuits, but this way you have more control over the thickness (and don’t have to dirty the rolling pin).