| TURNIP & SPLIT PEA SOUP |
3/4 c dried split peas
2 tb olive oil or butter
1 onion, chopped
1 c carrots, chopped
1 c turnip, chopped
Turnip greens, cleaned and chopped, optional
2 c vegetable stock
2 bay leaves
Salt & pepper to taste
Splash of vinegar
Wash peas and soak them overnight in cold water, or in hot water for
one hour. Drain them and set aside. Heat the oil or butter in a
saucepan and sauté the onion until light brown. Add the carrots and
turnips and continue cooking 5 minutes. Add the peas, bay leaf, and
vegetable stock, and stir well. Cover the pan, bring to a boil, and
simmer 1 - 1 1/2 hours until the peas are really tender. Stir occasionally,
and add water if necessary. Season to taste. Stir in turnip greens 1-2
minutes before removing from heat. Serve with a splash of vinegar.
Adapted from Mariquita Farm’s Recipe File