Whirled Peas

I have had several inquiries after this recipe...it's not my own. Marilyn Carpenter taught a soups class 11 years ago. My family has enjoyed it ever since. Let me preface this by saying that my husband absolutely hates split pea soup. So this is the alternative that we enjoy. It's best enjoyed in spring on a rainy day with a crusty loaf of bread and a green salad.



32 oz of frozen peas
2-3 cups of chicken broth
1 heaping tsp of curry
1 celery stalk
2 carrots
1/2 medium onion
2 tbls butter
1/4 to 1 1/2 cup of ham or other meat
1 cup of either cream, milk, or half and half



Saute in a large pot with 2 tbls of butter, 1 celery stalk finely chopped, 1/2 medium onion finely chopped, 2 small carrots finely chopped. (If you like garlic, add a clove or two minced now) While the veggies are softening, take 32oz of frozen peas and place in blender.



Pour 2-3 cups of hot chicken stock over the peas and puree until smooth. You can use homemade chicken stock, bullion, canned, or just plain water or vegetable stock. It's really a personal preference. I am one of those nut jobs who makes her own chicken stock but in a pinch, I love the chicken base you buy in the spice aisle at Costco. When onion is soft, add the pea puree. Next, add a cubed potato. At this time you can add some kind of meat to flavor your dish. I added some chopped ham lunch meat. I've added bacon bits, sauteed summer sausage, and ham. You can flavor it with a 1/4 cup or so or if you are in the mood for a hearty meal, add up to a 1 1/2 cups. The soup will be thick and bubbly, but if you prefer a very thin soup, thin with extra liquid now.



Add one heaping tsp of curry and cook on medium until the potatoes are cooked through, about 15 minutes. At the very end, add 1 cup of cream/half and half/ milk to your soup. Salt and pepper to taste. Enjoy you Vegetables! ( You can very easily make this into a very low fat soup by using 1 tsp butter and 2 tsp water to saute your veggies and adding non-fat milk...but I like that fat personally)