4 1/2 oz sorted uncooked yellow split peas
1 qt water
1/2 tsp salt
2 tsp vegetable oil
2 oz diced canadian-style bacon
1 cup each chopped onions and sliced carr, ots
1/4 tsp each crumbled sage leaves and groun, d allspice
1 dash white pepper, or to taste
2 tbsp chopped fresh parsley
Directions
Rinse peas. In a 4-quart saucepan, combine peas, water and salt.
Bring to a boil; remove from heat and let soak for 1 hour. In a
10-inch nonstick skillet heat oil over medium-high heat; add bacon
and cook, stirring frequently, until browned. Stir in onions and
carrots and cook, stirring occasionally, until onions are
translucent; add to peas in saucepan and stir to combine. Add
remaining ingredients except parsley and bring to a boil. Reduce
heat to low, cover, and let simmer, stirring occasionally to prevent
mixture from sticking to bottom of pan, until peas are softened and
mixture thickens, about 45 minutes. If soup becomes too thick, add up
to an additional cup of water. Serve each portion sprinkled with
fresh parsley.
Makes 4 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
Servings: 4 servings
Canadian Yellow Split-Pea Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Weight Watchers
The History of Recipes
It is quite possible to trace the history of recipes far back into antiquity, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, these, ancient cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
Closer to modern times, we find a couple of interesting books published in the 1300s : a book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, they are not about the curry that is familiar to us all today, but rather descriptions of the types of meals prepared by the chefs of the rich people of the period. In the fifteenth century, people returning from the crusades brought back many foods and spices from Arab cuisine, including spices such as parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for an increase in manuscripts on food, most of which still exist in private collections. Like it or not, the introduction of television gave us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Canadian Yellow Split Pea Soup recipe.
