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Wednesday, December 01, 2004

Split pea soup 

split pea soup is like ambrosia to me

I think of split pea soup as one of my specialties along with guacamole. Green mushy things both. I don't measure anything - these are estimates.

Erik's Split Pea Soup

Soak your legumes a couple hours. Rinse. Add about 2-3x as much water as there are split peas, put the rest of the stuff in there except for the vinegar and potatoes and bring to a boil, reduce to a simmer, cook covered until the split peas are pretty much disintegrated, adding the potatoes about 20 minutes before it's done. This is around 1 1/2 to 2 1/2 hours. Remember to stir every several minutes. Remove the bones if there are any, chop the meat up into small pieces, put back in. Mix in the vinegar and eat.

You can leave out a bunch of the ingredients other than the peas and probably the marjoram and it will still be great. This time I did not use potatoes or sage as I had neither. If you leave out the pork, you will want to add salt.

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