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December 2018

Easy Soup Recipes

Easy Recipes

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Herbed Split Pea Soup Recipe

Herbed Split Pea Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Herbed Split Pea Soup recipe  PDF



5 Strips bacon
1 Onion, chopped
1 Carrot, diced
3 Ribs celery with leaves,
chopped 3 tb Fresh parsley, minced
1 tb Fresh thyme, minced
1 sm Imported bay leaf
1/4 ts Dried rosemary
1/2 lb Split peas, picked over
1 t Worchestershire sauce
6 c Chicken broth
Salt Freshly ground black pepper 1 tb Fresh chives, snipped, for
garnish
Blanch the bacon in boiling water for 1 minute, drain, pat dry on paper towel, and coarsely chop. Place bacon in a large soup kettle, set over medium heat and cook, stirring, until the bacon turns a light golden color. Add the chopped onion and stir cook for 1 minute. Add the carrot and stir cook for 30 seconds add the celery and stir cook for 30 seconds. Stir in the parsley, thyme, bay leaf, rosemary, split peas, Worchestershire sauce, and broth. Bring to a boil, skimming the top as necessary. Boil for 1 minute then cover and simmer until the peas are tender, about 1 1/2 hours. (Can be prepared in advance up to this point.) For serving, season with salt and fresh pepper to taste. Ladle into warm bowls and top each serving with snipped chives. Makes 4 generous servings. WASHINGTON POST JAN 11, 1989 Posted by Fred Peters.

Herbed Split Pea Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
858 people have voted
Last Reviewed on 2018-12-18



Tuesday, Dec 18 2018 Download & Print Herbed Split Pea Soup recipe  PDF   Easy Soup recipes RSS   New

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2 pk Cream cheese, softened (8oz) 2 lg Eggs 3/4 c Sugar 1 tb Grated lemon rind 1 t Vanilla e tract 32 Vanilla wafer cookies Cherry pie filling(or other) Preheat oven to 375 F. Line 32 small muffin tins with foil baking cups. In a large bowl, combine the cream cheese, eggs, sugar, lemon rind and vanilla with an electic mi er. Blend well. Place one vanilla wafer in each muffin cup. Spoon about 1 Tbsp of cheese mi ture on top of the vanilla wafers. Bake for 15 minutes, cool slightly. To serve, top each cheesecake with a Tbsp of cherry pie filling. Notes: Keep refrigerat...

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