Golden split pea soup from Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals (page 92) by Moosewood Collective

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mango coconut cucumber salad; Fragrant jasmine rice; Banana bundt cake

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on December 16, 2010

    While I have made plenty of soups with green split peas, I'd never cooked with yellow split peas before. So, I'm not familar with how fast they're supposed to cook. The recipe says to cook for 40 minutes until the peas are tender. Well, twice that amount of time and the peas were still not particularly tender. I don't know if there was something wrong with the split peas I used, or if the directions are really off. I know that when I've made green split pea soups I usually cook them for 3 hours. So, I'm guessing that this recipe is just wrong. Anyway, I finally decided they were tender 'enough' and pureed the soup in my Cuisinart. Even so, there was still a crunch from the not-so-tender peas. And frankly, the flavor was nothing special. I wouldn't bother with this again.

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