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Categories:Viewed: 25 - Published at: 8 years ago
Ingredients
- 1 Tbsp. margarine
- 1 medium sized yellow onion, chopped
- 2 c. low-sodium beef broth
- 2 c. water
- 1/2 c. dried split peas, rinsed and sorted
- 2 medium sized potatoes, peeled and quartered
- 1/4 tsp. black pepper
Method
- In a large heavy saucepan, melt the margarine.
- Add the onion and cook, uncovered, until soft, about 5 minutes.
- Stir in the beef broth and water and bring to a boil, about 4 minutes.
- Add peas and potatoes.
- Adjust heat so that the mixture bubbles gently, cover and cook for 30 minutes, or until the peas and potatoes are tender. Remove from heat and cool 10 minutes.
- In an electric blender or food processor puree the soup in 5 batches, whirling each batch about 15 seconds.
- Return to the pan, set over low heat and bring to serving temperature, stirring often.
- Add pepper.
- Serves 4.
