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Split Pea Soup

Reviewed: Apr. 13, 2012
I really liked the taste of this made with chicken soup base instead of just water which is how I have made pea soup for the last 20 plus years. I mixed in a few tablespoons of Organic Better Than Bouillon reduced sodium chicken base into aprx.9 cups of water and added my ham bone that had some meat attached along with a few small bay leaves.I boiled and then simmered the bone for well over an hour.After rinsing the 2 1/2 cups of peas I used the quick soak method and drained them and added them to the broth and continued a low simmer. In a seperate pan I sauted the diced carrots,celery, onion and garlic in olive oil till just tender. I added this to my soup base with the bone removed and chopped up ham and added that. I din't have marjoram so I used oregeno, a dash of cumin and salt&pepper. It was less thick then how I usually make it but I resisted adding more peas and in the end after simmering for another 2 hours or so I am glad I did as it did thicken up after some of the broth reduced. It was really flavorful and had a perfect texture and thickness! My husband thought it was excellent and I will definately make my pea soup this way next time. I didn't add the potato which would have made it thicker and I may give that a try next time. I really like to have the Organic Chicken and Beef soup base on hand and if you shop at Costco or another warehouse type store it's not too pricey. I use it for all my soups to step up the flavor and for any recipe that uses broth.
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Emily's Famous Hash Browns

Reviewed: Dec. 31, 2011
My husband made these this morning and they were really good!They are a lot like a recipe I use for potatoe pancakes. I agree that less oil is needed then what the recipe lists but other then that the recipe is fine as is. I would make sure that the raw potatoe is rinsed well and that they are dried off with paper towel well before frying. We will definately be using this recipe again.
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