Yellow split pea soup from Savoring the Seasons of the Northern Heartland: 200 Recipes Blending Bold, New Flavors with the Traditional Foods of the Upper Midwest by Beth Dooley and Lucia Watson

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

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

  • Gio on January 22, 2016

    Pg. 151, Full of flavor, slightly spicy (in a good way), hearty. My adjustments were: subbed turkey stock for chicken stock and did not use turnips, added parsnips instead. Additionally, I halved the recipe for two people. In doing that I miscalculated and did not use enough stock, but that's easily corrected. I will say that even though I decided to soak the peas for a few hours before cooking the soup could have used more than the 1 hour cook time. Again, easy to correct.

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