Split Pea And Potato Soup

1. 1

   In a large heavy saucepan, melt the margarine.

2. 2

   Add the onion and cook, uncovered, until soft, about 5 minutes.

3. 3

   Stir in the beef broth and water and bring to a boil, about 4 minutes.

4. 4

   Add peas and potatoes.

5. 5

   Adjust heat so that the mixture bubbles gently, cover and cook for 30 minutes, or until the peas and potatoes are tender. Remove from heat and cool 10 minutes.

6. 6

   In an electric blender or food processor puree the soup in 5 batches, whirling each batch about 15 seconds.

7. 7

   Return to the pan, set over low heat and bring to serving temperature, stirring often.

8. 8

   Add pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.