|Table in Tuscany|
|by Leslie Forbes|
Illustrator and cook Leslie Forbes has recreated a bit of Italy in this delightful volume which vividly conveys the rich flavor of Tuscany.
Results 1 - 10 of 377 for split pea soup
Rinse split peas in strainer, then ... water in large soup pot or slow ... pepper and remaining 2 tablespoons parsley. Heat through, and serve immediately. .
Empty package of split peas into a colander ... In a large soup pot or Dutch ... the refrigerator, so stir in more milk or a pat of butter before serving.
Ham or chicken ... made from reconstituted soup base. Use low ... pot, combine dried peas and water or ... downward). Wash jar and store in a cool, dark place.
Soak split peas in water overnight. ... more later if soup becomes too thick). ... pepper to taste. (I like to mix noodles with the soup when eating it.)
Cut up stew ... large kettle with soup bone and water. ... water, then drain split peas and barley. Add ... other ingredients. Bring to boil, simmer 3 hours.
Soak peas (wash them) in ... Add herbs finity soup, pumpkin, meat, ... to peas. Don't allow pepper to burst. As soon as flavor is imparted remove pepper.
Coverham bone and pieces with water. Add peas, onion, celery, ... of Campbells pea soup. Simmer 30 ... Add more salt if necessary. Makes 8 dinner servings.
In heavy saucepan combine pea and tomato soup. Add water ... until heated through. Pour into individual soup bowls and add sherry to taste to each serving.
1. In 3 quart saucepan, combine soups, ham and ... Reduce heat; simmer, covered, 15 minutes. 3. Add salt and pepper to taste. Makes 6 cups; about 6 servings.
Bring peas to a boil ... and simmer until tender, 15 to 25 minutes. Add water as needed. Remove bay leaf. Puree to thicken the soup. The children love it!
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