
Serving Size: 8
Preparation Time: 1:30
Dark Mirepoix
nb. If this soup is too thick, you can dilute it with water, stock or milk, but in very cold outdoor conditions, hot and salty, it is good thick as mashed potatoes.
nb. Before you work with the peas, smell them to make sure there is not a musty odor, and check them for stones.
Notes: In my dog sledding days, I was famous for this soup, as I would bring gallons of it, thick as mashed potatoes, to the races, in baggies. The "crew" would have a pot of boiling water on the fire, and add bag fulls to the pot. The racers liked it best thick and salty after a hard cold race. I made it in two "flavors," green or yellow, depending on which split peas I got. BTW, in its thick state it freezes well in baggies, so make a double batch and save time. Then take an equal volume of water, stock or milk, heat it, add the frozen concentrate and "soups on."
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007

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