As the weather is getting colder I tend to make more soups.........this is one of my fave. I've been making it for years. It freezes well as this makes quite a large batch and there is only the three of us so it has to be divided and frozen.
Mr. and Mrs. Turkey looking over the soup.......yummmm!
Source; Bonnie Stern a Canadian Chef and Cookbook Author
3 Tbsp. butter or olive oil
2 onions, diced
2 cloves garlic, finely chopped
2 carrots, peeled and diced
2 parsnips, peeled and diced
1 large potato, peeled and diced
1 cup dried split green peas, rinsed
8 cups water or stock
1 cup broken spaghetti or egg noodles [opt.]
salt and pepper to taste
1/3 cup chopped fresh dill for garnish
Saute onions and garlic for 5 minutes.
Add carrots, parsnips, and potatoes and cook again for 5 minutes.
To above veggies add peas and stock and bring to a boil and simmer covered for 1 hour.
Puree 1/2 of the soup, and if adding noodles add now and simmer for another 10 to 15 minutes.
If too thick add more stock or water and adjust seasonings with salt and pepper.
Lastly add chopped fresh dill.
*****I tend to puree the whole soup as that is how we like it and most of the times I don't add any noodles, we just like it with some nice crusty bread.Ready to eat........
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