Recipes

Soups, peas, added: 04/27/09

Crock Pea Soup

Serves 12 (freezes well)

1 pound split peas – rinsed
1 ham bone – optional
1 onion – chopped
2 carrots – peeled and sliced
1 stalk celery – chopped
2 cloves garlic – pressed
1 bay leaf
1 1/2 quarts water – use chicken broth if not using a ham bone.
salt and pepper – to taste

Put all ingredients into a crock pot, except the salt and pepper.
Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours, or until peas are very soft. Before serving, remove bones and bay leaf.
Salt and pepper to taste.

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Soups, rice, pumpkin, added: 08/07/06

Pumpkin-Wild Rice Soup

2 cups cooked wild rice	Cook wild rice according to package directions.
2 tablespoons butter or margarine	Melt butter in large saucepan.
1 cup chopped onion	Add onion and cook until light brown.
4 cups chicken broth 1 can (16-ounces) pumpkin	Stir in broth and pumpkin. Cook 10 to 15 minutes, stirring occasionally.
1/8 teaspoon white pepper	Add wild rice and pepper; cook 10 minutes longer.
1 cup heavy cream	Stir in cream; heat to boiling.
Chives or parsley for garnish	Serve garnished with chives or parsley.

Makes 8 servings

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Crock Pea Soup

Pumpkin-Wild Rice Soup

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