Chippewa Soup

1. 1

   Soak the split peas overnight.

2. 2

   In a large pot (preferably 3-4 gallons) heat a small amount of oil until very hot.

3. 3

   Add the carrots, onions and celery and sweat the vegetables.

4. 4

   Add the garlic and sweat a few more minutes.

5. 5

   Add the curry powder to the vegetables and stir until curry is thoroughly mixed with the vegetables.

6. 6

   Add all remaining ingredients to the pot.

7. 7

   Bring this to a boil, reduce heat and simmer for approximately three hours. Adjust the seasoning with salt and pepper.

8. 8

   Remove the bay leaves and puree the soup through a food mill or in an electric blender. Chill thoroughly.

9. 9

   This is the base for Chippewa Soup.

10. 10

    It should be slightly salty because it is the base and needs to be creamed before use.

* Per serving · 4 servings · Values may vary.

No additional tips available.