Split Pea SoupCourse: Soups
500 gr (2 & ½ cups) of dried split peas
4 marrow bones
2 medium onions peeled and grated
4 large carrots peeled and grated
1 cups worth of chopped soup celery
2 tsp (10ml) of salt
1 tbsp. (15ml) of freshly ground black pepper
- In a large pot add your split peas, marrow bones, cloves and a litre of hot water and cook on medium to high heat until your split peas are soft and mushy. Next add the rest of your ingredients and a litre of hot water.
- Cook on medium heat for 35 to 40 minutes.
- Throughout the cooking process make sure to stir the soup when needed to prevent sticking to the bottom of the pot.
- Serve on its own or with delicious fresh bread with a spread of butter.