Date: Thu, 11 Jan 2001 21:13:36 -0800 From: Doug Irvine <dougandmarie@home.com> Subject: [CH] PEA Soooop The last time I ate anything prepared with dried split peas, I learned they made beans look like kindergarteners in the flatulence category. Question, does "ring of fire" also translate to "halo of fire" if one eats Doug's pea soup? Margaret L Today, I delved into an old French Canadian cook book, published in 1938 and found a pea soup recipe which I took, modified, and enjoyed for dinner tonight....dunno if there were any chile heads back then in Quebec! The modifications were too numerous to differentiate, but here is what I ended up with.....Doug's Yellow Split Pea Soup 12 ozs yellow dried split peas, picked over and rinsed 1 small yellow onion, chunked 1 medium carrot, chunked 3 stalks of celery, chopped 1 jalapeno chile, chopped 1/4 tsp savory 1/2 bay leaf 8 cups cold water or chicken stock 1 cup finely chopped ham 1/4 cup chopped celery leaves 2 tbls lemon juice 1/2 tsp Jim Campbell's smoked hab powder, OR 2 chipoltes, minced salt and freshly ground pepper to taste In a large soup pot, combine the split peas, savory, bay leaf and half the stock, start to boil. Place 2 cups of stock(or water) in a blender and add the onion, carrot, celery and chile, and spin this until well mixed, and the veggies are small pieces, then add this to soup pot. Turn to simmer and partially cover, and let this go for about an hour, checking for liquidity once in awhile....do not let get too dry. Add ham, lemon juice, smoked hab powder(or chipotles) and let cook for another half hour or more, adding water if needed. This is a thick pea soup, and the flavor is wonderful, smokey and rich. For Rain, and any other vegans add about half a lb of tofu, cut into small pieces. I also had some gnochi which I added as well. With this, Marie made Judy Howle's recipe of Chile Cheese Squares.....anyone want this recipe, ask Judy, or me. It is also tremendous. First recipe posted for awhile, Happy New Year!! Doug in BC