Ingredients
- 1 carrots (shredded)
- 1 clove garlic (minced)
- 375 gr split green peas
- 150 gr potatoes (diced)
- 120 gr onions (chopped)
- 100 gr celery (diced)
- 3 gr garlic powder
- 1 ml worcestershire sauce
- 1 gr celery seed
Start early (at least 4-5 hours) so it can cook all day. In a large soup kettle, cover peas with 2 litre cold water. Simmer for 2 minutes. Remove from heat and let stand. Add all other ingredients. Leave soup to simmer on low heat, don't boil, for 3-4 hours Stir occassionally. When peas are tender, run one third to half of soup through blender. Leave other part of soup as it is. Mix blended soup and unblended soup together. Taste. You may want to adjust the seasonings at this time. Brandon added some italian spices and salt and pepper.
(Revised from Extension Homemakers of Sedgwick County cookbook-Jane Cadwell)
