PASSIONATE PEA SOUP
Product Description
1 BAG OF GREEN SPLIT PEAS (1LB)
2 CUPS OF CHOPPED SPANISH ONION
2 CARROTS PEELED AND CHOPPED
2 STALKS CELERY CHOPPED FINE
6 LEEKS (APPROX. 3 CUPS) WHITE PART ONLY CHOPPED IN THIN RINGS
4 BAY LEAFS
2 TABLESPOONS OF FRESH MINCED GARLIC
1 CUP EXTRA DRY VERMOUTH
8 CUPS WATER
2 WHOLE CLOVES
1 CHICKEN BOUILLON CUBE (HERB-OX)
1/2 TEASPOON OF SEA SALT
1 TEASPOON FRESH CHOPPED PARSLEY
4-6 SPRIGS OF FRESH THYME
1/4 FRESH GROUND BLACK PEPPER
3 HOT LINKS (HILLSHIRE FARMS PORK & BEEF BLEND) OR HALF OF PACKAGE OF POLISH KILBASA
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IN A SMALL PAN SIMMER 3 HOT LINKS (OR KILBASA) IN HALF CUP OF WATER FOR 5-7 MINUTES. RUN MEAT UNDER COOL WATER OR LET MEAT COOL FOR A FEW MINUTES. WHEN COOL, PEEL OFF OUTER SKIN AND DISCARD SKIN LAYER. CRUMBLE MEAT INTO A BOWL. LINK MEAT SHOULD APPEAR LIKE GROUND HAMBURGER.
IN A MEDIUM STOCK POT, ADD IN BAG OF PEAS, VERMOUTH, CARROTS, ONIONS, LEEKS, CELERY, GARLIC, BAY LEAFS, AND BOWL OF MEAT. LET SIMMER FOR 5 MINUTES.
ADD IN REMAINDER OF INGREDIENTS (RESERVE A LITTLE FRESH GARLIC AND A THYME SPRIG IN BOWL FOR ADDING LATER)
BRING SOUP TO A BOIL. LOWER TO MEDIUM - LOW HEAT AND SIMMER FOR ONE AND HALF TO 2 HOURS DEPENDING UPON HOW THICK YOU LIKE YOUR SOUP.
FIVE MINUTES BEFORE SERVING, REMOVE ANY BAY LEAFS AND ADD REMAINDER OF GARLIC AND THYME SPRIG. IF YOU LIKE YOUR SOUP CREAMY, CAREFULLY USE A MINI BEATER TO BLEND SOUP TILL SOUP IS THE CREAMINESS YOU DESIRE. SALT AND PEPPER TO TASTE AND SERVE WITH A FAVORITE LOAF OF WARMED CRUSTY BREAD.
2 CUPS OF CHOPPED SPANISH ONION
2 CARROTS PEELED AND CHOPPED
2 STALKS CELERY CHOPPED FINE
6 LEEKS (APPROX. 3 CUPS) WHITE PART ONLY CHOPPED IN THIN RINGS
4 BAY LEAFS
2 TABLESPOONS OF FRESH MINCED GARLIC
1 CUP EXTRA DRY VERMOUTH
8 CUPS WATER
2 WHOLE CLOVES
1 CHICKEN BOUILLON CUBE (HERB-OX)
1/2 TEASPOON OF SEA SALT
1 TEASPOON FRESH CHOPPED PARSLEY
4-6 SPRIGS OF FRESH THYME
1/4 FRESH GROUND BLACK PEPPER
3 HOT LINKS (HILLSHIRE FARMS PORK & BEEF BLEND) OR HALF OF PACKAGE OF POLISH KILBASA
--------------------------------------------------
IN A SMALL PAN SIMMER 3 HOT LINKS (OR KILBASA) IN HALF CUP OF WATER FOR 5-7 MINUTES. RUN MEAT UNDER COOL WATER OR LET MEAT COOL FOR A FEW MINUTES. WHEN COOL, PEEL OFF OUTER SKIN AND DISCARD SKIN LAYER. CRUMBLE MEAT INTO A BOWL. LINK MEAT SHOULD APPEAR LIKE GROUND HAMBURGER.
IN A MEDIUM STOCK POT, ADD IN BAG OF PEAS, VERMOUTH, CARROTS, ONIONS, LEEKS, CELERY, GARLIC, BAY LEAFS, AND BOWL OF MEAT. LET SIMMER FOR 5 MINUTES.
ADD IN REMAINDER OF INGREDIENTS (RESERVE A LITTLE FRESH GARLIC AND A THYME SPRIG IN BOWL FOR ADDING LATER)
BRING SOUP TO A BOIL. LOWER TO MEDIUM - LOW HEAT AND SIMMER FOR ONE AND HALF TO 2 HOURS DEPENDING UPON HOW THICK YOU LIKE YOUR SOUP.
FIVE MINUTES BEFORE SERVING, REMOVE ANY BAY LEAFS AND ADD REMAINDER OF GARLIC AND THYME SPRIG. IF YOU LIKE YOUR SOUP CREAMY, CAREFULLY USE A MINI BEATER TO BLEND SOUP TILL SOUP IS THE CREAMINESS YOU DESIRE. SALT AND PEPPER TO TASTE AND SERVE WITH A FAVORITE LOAF OF WARMED CRUSTY BREAD.