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I have been making this soup for over 10 years. It is one of my favorites. It’s perfect on a cold night.  The flax biscuits are from a new cookbook.  It’s called The Allergen-Free Baker’s Handbook by Cybele Pascal, it’s full of yummy treats.

3 cups split peas

about 7 cups of water or broth

1 bay leaf

2 tsp salt

1 tsp dry mustard

1 large onion, chopped

5 cloves garlic, minced

3 stalks celery, minced

2 carrots, minced

1 small potato, chopped

black pepper

4 Tbsp red wine vinegar

Place the split peas, water, bay leaf, salt and dry mustard in a large soup pot and bring to a boil, lower heat and simmer partially covered for 20 minutes.

Add the onion, garlic, celery, and potato and cook 40 minutes, partially covered.  Add pepper and vinegar to taste.

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