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The Barefoot Contessa Cookbook

Parker's Split Pea Soup

Page 73

| Course Type: Soups and Stews

(5 reviews)

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Recipe Review

25th October 2011

kateq from annapolis, md

I've made this twice now, once with homemade, salt free chicken stock and once with roasted vegetable stock Both versions were delicious. I love the oregano and the sweetness of the carrots. I also think the potatoes add a nice richness--though I did peel mine, as I find that potato peels in soup make for a muddy sort of effect. I liked cooking the peas in two stages--the texture was excellent. This freezes beautifully and just needs a touch of liquid (water with a spot of wine) to achieve a good thickness when reheating the soup.

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