Country Style Pea Soup
1 Pound Dried Split Peas
10 Cups Water
1 Onion, chopped
1 Stalk Celery, chopped
1 Clove Garlic, minced
Several Springs of Dill, chopped
1 Breast of Unchicken, chopped (Day 337)
1/4 Teaspoon Pepper
Salt to taste
1. Combine peas, water, onion, celery and garlic in a Dutch oven. Bring to a boil, reduce heat, and simmer uncovered until peas are tender, about 30 minutes.
2. Using an immersion blender, blend soup until creamy. Add the unchicken, dill, salt and pepper. Heat until the 'meat' is warmed through.
Pairs well with 2011 Hillsboro Carnelian Roussanne
Soundtrack The Bouncing Souls - The Good, the Bad and the Argyle