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
Recipes as an idea can be traced way back into history, in fact as far back as ancient Egypt, and possibly even further than that. Interesting though that is, mostly, these early recipes were just very simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to historians is a collection of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. During the time of the Romans a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. This early Roman chef describes how the Roman cooks were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens like bay, mint and dill. Moving our culinary historical trip onwards, there were some interesting books which date from the 14th Century ; one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the spicy food that appears on menues today, but rather recipes for the types of food eaten by the rich and wealthy people of the period. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes prompted an explosion in books on cooking, some of which are now in private collections. When we get to the 20th century, cookery publications are in great demand, mostly as a result of increased literacy, leisure time and disposable income. The arrival of TV brings us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Canadian Yellow Split Pea Soup recipe.
