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
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.
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.