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
Academics have found proof that recipes existed far back into distant history, in truth as far into history as the Egyptians, and maybe even further. Having said that, sadly, these ancient cookbooks were just basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe discovered, according to experts in ancient history are a few tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into Roman times around 25BC a roman called Apicius wrote a few documents detailing recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius also recounts how the cooks of Roman times made use of many aromatic flavours, including many that are still in use today for example bay, fennel and asafoetida. For the centuries that followed, the powerful and wealthy competed to serve the most extravagent meals, and consequentially the best cooks and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes common in their social group. By the advent of the twentieth century, cook books were highly popular mostly as a result of better eduction, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Canadian Yellow Split Pea Soup recipe.
