Chippewa Soup

Name: Chippewa Soup
Ingredients: 1 qt. carrots, diced; 2 qt. onions, chopped; 1 qt. celery, diced; 1 lb. green split peas; 2 qt. tomato puree; 6 cloves garlic; 1 gal. of water; 10 oz. smoked ham; 2 potatoes, diced; 1 oz. marjoram; 1 oz. basil; 1 oz. oregano; 1 oz. thyme; 4 bay leaves; 4 oz. curry powder (we use Javin Brand); Salt and pepper

16 ingredients

10 steps

Ingredients

1 qt. carrots, diced
2 qt. onions, chopped
1 qt. celery, diced
1 lb. green split peas
2 qt. tomato puree
6 cloves garlic
1 gal. of water
10 oz. smoked ham
2 potatoes, diced
1 oz. marjoram
1 oz. basil
1 oz. oregano
1 oz. thyme
4 bay leaves
4 oz. curry powder (we use Javin Brand)
Salt and pepper

Directions

1

Soak the split peas overnight.
2

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

Add the carrots, onions and celery and sweat the vegetables.
4

Add the garlic and sweat a few more minutes.
5

Add the curry powder to the vegetables and stir until curry is thoroughly mixed with the vegetables.
6

Add all remaining ingredients to the pot.
7

Bring this to a boil, reduce heat and simmer for approximately three hours. Adjust the seasoning with salt and pepper.
8

Remove the bay leaves and puree the soup through a food mill or in an electric blender. Chill thoroughly.
9

This is the base for Chippewa Soup.
10

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