Name: Swedish Pea Soup (Holiday)
Yield: 5 servings
Ingredients: 0.5 lb green or yellow split peas; 4 cup chicken or turkey broth; 0.333 cup chopped onion; 0.333 cup chopped celery; 0.333 cup chopped carrots; 1 small bay leaf; 0.5 tsp salt; 1 clove optional small garlic clove; 1 cup diced, cooked turkey

Soups And Sauces

Serves 5

9 ingredients

Print 3″×5″ card Print 4″×6″ card

Ingredients

½ lb green or yellow split peas
4 cup chicken or turkey broth
⅓ cup chopped onion
⅓ cup chopped celery
⅓ cup chopped carrots
1 small bay leaf
½ tsp salt
1 clove optional small garlic clove
1 cup diced, cooked turkey

Method

Wash and drain the split peas. (No need to soak!) Combine all ingredients except the turkey in a kettle with a tight-fitting lid. Bring to a boil. Reduce the heat and simmer, covered, 2 hours; stir occasionally. Add the turkey during the last 15 minutes of cooking. Remove the bay leaf before serving.

Notes

Rosauers recipe card SP-49 ("serve for a holiday smorgasbord"). Serves 4-6. Note: split pea soups are very thick and may need thinning. To thin, heat slowly and stir in a small amount of chicken or turkey broth, water, light cream or undiluted evaporated milk.

Original card

The recipe above was transcribed from this scan of Vera’s original card.