Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSoups - Just Like Momma's Pea Soup
Famous Authors (View All Authors)
Soups - Just Like Momma's Pea Soup Post by :amit2602 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3193

Click below to download : Soups - Just Like Momma's Pea Soup (Format : PDF)

Soups - Just Like Momma's Pea Soup

2 cups split peas
4 cups water
4 cups vegetable stock
3 medium carrots, sliced
1 medium onion, finely diced
1 bay leaf
4 slices of turkey bacon (such as Butterball's)

Throw everything into the crockpot and cook on low for ten hours stirring once.

Remove and discard bayleaf and bacon.

Refridgerate overnight.

By the next day, you'll have thick, yummy pea soup, enough to feed ten.
If you like this book please share to your friends :

Soups - Pea Soup Soups - Pea Soup

Soups - Pea Soup
2 quarts water 12 ounces split peas (color of choice) Approximately 1 pound of cooked ham cut into cubes*Bring water to a high rolling boil, add split peas and allow water to boil again. Immediately turn burner to simmer and let pot cook covered until peas get mushy. Stir down peas, let them get mushy, repeating process until soup is consistency of a thick gravy. Add ham, stir it well into soup and let pot simmer uncovered for about 5 to 10 more minutes.

Soups - Thai Shrimp Bisque Soups - Thai Shrimp Bisque

Soups - Thai Shrimp Bisque
Jan/Feb 2000 page 130 Marinade: 1 1/2 lbs. medium shrimp, raw 1 1/2 tablespoons grated lime rind 1/3 fresh lime juice 1 1/2 tablespoons ground corriander 1 tablespoon chopped cilantro, fresh 1 tablespoon minced, peeled fresh ginger 1 1/2 tsps. sugar 1/4 tsp. ground red pepper 2 cloves garlic, crushed Shrimp Stock: 2 cups water 1/4 cup white wine 1 tablespoon tomato paste Soup: 1 tsp. olive oil 1/2 cup chopped onion 1/3 cup chopped celery 1 can (14 oz.) light coconut milk 1 tablespoon tomato paste 1/4 cup flour 1 cup 2% milk 1 tablespoon grated lime rind 1 tablespoon