Split Pea Soup With Baby Purple Crusted Baked Potatoes

1. 1

   Pick over the peas and remove any stones. Wash and drain peas. Place peas, the onion, celery, scallions, garlic, herb bag, Liquid smoke and water in a large pot. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum stops rising. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally.

2. 2

   Remove the herb bag from the soup. Puree the soup with a blender in batches. Only fill the blender halfway, and hold down the lid while blending.

3. 3

   Return the puree to the pot and heat to serve. Add salt and pepper to taste. Serve and garnish with shredded carrots.

4. 4

   Pre-heat oven to 400 degrees. Wash and scrub potatoes (do not peel).

5. 5

   In a medium bowl coat potatoes with oil, salt, pepper, onion powder, garlic powder and flour. Toss and place potatoes on a cooking sheet. Bake potatoes for about 45 minutes or until done. (fork will go through when done)

* Per serving · 4 servings · Values may vary.