GHETTO SPLIT PEA SOUP

GHETTO SPLIT PEA SOUP

A perfect arrangement of flavor and texture!

Makes 8 cups

1 lb. split green peas, rinsed and drained

1 med. onion diced

3 carrots, peeled, cut lengthwise in half, then crosswise into 3/8” wide half rounds

1 c. sliced celery

8 c. water

1 T. salt

2 T. brown sugar

2 T. creamy peanut butter

2 t. onion powder

1 t. garlic

1/2 t. allspice

black pepper

salt to taste

Combine all ingredients in large soup pot. Bring to boil while stirring to disperse the peanut butter. Partially cover and cook at a slow boil till peas are tender to your liking. An hour will do for some, still others who want a creamier texture may cook the soup longer. To serve hearty style, mash ingredients coarsely with a potato masher when done. For a creamier, more elegant presentation place all ingredients, 2 cups at a time, into a blender, and blend till creamy smooth.

Notes: The peanut butter adds a rich tone to the overall flavor achievement. Simple, but impressive. I used the regular-type peanut butter found in all supermarkets. It melts nicely. No ham bone needed here. Once the soup is finished, whether you blend till creamy or not, if it needs a little added liquid, I use a little non-flavored non-dairy liquid creamer, but if you don’t have any, use water.