The Jones Family Food Roster by Alison Jones

Author:Alison Jones
Language: eng
Format: epub
Publisher: Schwartz Publishing Pty. Ltd

INGREDIENTS

•500g yellow split peas

•1 large brown onion, peeled

•2–3 large carrots, finely chopped

•3 sticks celery

•10–15g dried mushrooms

•Salt and pepper to taste

METHOD

1Soak split peas in cold water overnight or for at least 4–5 hours.

2Soak dried mushrooms in boiling water for approximately 20 minutes.

3Strain and rinse split peas well after soaking.

4Place split peas in a large soup pot and cover with water.

5Bring to boil then simmer. Cooking time may vary, but at least 30–40 minutes. The split peas should begin to fall apart and become soft.

6When the split peas look soft add carrots, celery and a whole peeled onion and simmer on low.

7Add extra water as needed.

8Add dried mushrooms with the water.

9Mix every so often, as once the split peas dissolve they can catch and burn easily. Cook until the vegetables are soft.

10Add salt and pepper to taste.

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