SPLIT PEA SOUP -1

      Title: SPLIT PEA SOUP -1
  Categories: Pulses and, Soups, Vegetables
       Yield: 1 Servings
  
       1 lb Split Green Peas -- (2 1/4
            Cup)
       1 c  Chopped Onions -- (to 1 1/2
            Cups)
       1 c  Celery -- diced
       1 c  Potatoes -- diced
       1    To 2 Carrots -- shredded
     1/8 ts Worcestershire Sauce
       1    Clove Garlic -- minced -or-
       1 ts Garlic Powder
     1/2 ts Celery Seed
  
   Start early (at least 4-5 hours) so it can cook all day. In a large
   soup kettle, cover peas with 2 quarts cold water. Simmer for 2
   minutes. Remove from heat and let stand. Add all other ingredients.
   Leave soup to simmer on low heat, don't boil, for 3-4 hours Stir
   occassionally. When peas are tender, run 1/3 to 1/2 of soup through
   blender. Leave other part of soup as it is. Mix blended soup and
   unblended soup together. Taste. You may want to adjust the seasonings
   at this time. Brandon added some italian spices and salt and pepper.
   
   (Revised from Extension Homemakers of Sedgwick County cookbook-Jane
   Cadwell)
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