Asian Split Pea Soup

Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

20

 ounces

 split peas

3

 quarts

 water

2

 whole

 shallots -- minced fine

2

 cloves

 garlic -- minced fine

3

 stalks

 celery -- diced small

2

 whole

 carrots -- sliced thin

4

 slices

 bacon - raw - thick slice -- diced

1

 tablespoon

 low sodium Worcestershire sauce

1/2

 teaspoon

 ground cloves

1/2

 teaspoon

 ground allspice

1

 teaspoon

 seasoned salt

1/2

 teaspoon

 seasoned pepper

2

 tablespoons

 Dijon mustard

1

 tablespoon

 low sodium soy sauce

1

 teaspoon

 grated ginger root

4

 cups

 water

1/2

 cup

 sweet sherry

12

 ounces

 fat-free evaporated milk

Pick over peas removing any stones. Soak overnight in water to cover.

Drain peas in colander.

In large pot or Dutch oven cook bacon until desired crispness.

Add garlic and gingerroot and cook for 30 seconds or until fragrant. Add shallots, celery and carrots and cook until softened.

Add peas and all spices. Add 4 cups of water and sherry. Heat until boiling.

Reduce heat and cover and simmer 2 to 3 hours or until peas have softened. Add evaporated milk and heat through for 15 minutes.

Makes 8 servings.

Per Serving: 421 Calories; 12g Fat (26.4% calories from fat); 23g Protein; 53g Carbohydrate; 19g Dietary Fiber; 14mg Cholesterol; 535mg Sodium. Exchanges: 3 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

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