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Split Pea and Rutabega Soup

This is from Isa Does It by Moskowitz.  Serves 6.

Fry in a 4 qt. saucepan on med heat 5 min:

  • 1 T olive oil
  • 1 med onion, chopped
  • 2 ribs celery, chopped
  • pinch salt

Add and saute 15 seconds:

  • 3 cloves garlic, chopped
  • 2 t Rosemary

Add and boil about 3 min:

  • 1/2 c white wine or cooking sherry

Add and bring to a boil:

  • 8 c vegetable broth
  • 1-1/2 c yellow split peas
  • 1 lb. rutabega, peeled and cut into 1″ chunks
  • several grinds black pepper
  • ~1 t salt, to taste

Simmer 15 min and add:

  • 2 whole star anise pods

Continue cooking until peas are very tender (mushy), 5 – 20 min or longer depending on your peas.  Do yourself a favor and allow extra time before hungry guests begin storming the kitchen.

Remove star anise pods and puree soup with blender or immersion blender.  (Remember not to fill your blender more than half full of hot soup, use the pulse button until you’re sure it’s going well, and use a cloth or hot pad to prevent soup from leaking out the top).

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