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Slow Cooker Split Pea Soup Recipe Ingredients. 1½ lbs dried split peas. 4 cups chicken broth. 2 cups water. 5 medium carrots, diced. 1 medium yellow onion, diced. 2 cups cooked ham, diced. ½ tsp ...
Mixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice bean Laksa: Indonesia and Malaysia: Noodle A Peranakan cuisine. [30] [31] Lagman: Uzbekistan: Chunky Pasta, vegetables, ground lamb and numerous spices Leek soup: Wales: Chunky Leeks and often potatoes ...
Sophie Godwin, Adam Bush and a host of other shining stars are taking the torch from Britain’s culinary queen with their ambitious new cookbook. Packed with 275 recipes, from quick weeknight ...
This classic split pea soup is a one-pot meal that's perfect to make with leftover Easter ham! Serve it with crusty bread to sop up all of the flavorful broth. ... Have Leftover Ham? Make a Pot of ...
A recipe for "pea soup" from 1905 is made with split peas, salt pork and cold roast beef. The soup is strained through a sieve to achieve the desired texture. [24] "Split pea soup" is a slightly thinner soup with visible peas and pieces of ham, especially popular in the Northeast, the Midwest and the Pacific Northwest.
How to Cheat at Cooking is a cookbook by television chef Delia Smith, published in 2008 by Ebury Publishing. It was her first book following her How To Cook series, and had a television series based on the same recipes on BBC Two. Following publication, Smith was criticised by other chefs due to the use of certain ingredients such as canned ...
In a large pot, melt the butter. Add the fennel, onion and garlic and season with salt. Cook over moderate heat, stirring, until the vegetables are tender but not browned, 8 to 10 minutes. Add the ...
Delia Ann Smith CH CBE (born 18 June 1941) is an English cook and television presenter, known for teaching basic cookery skills in a direct style. One of the best-known celebrity chefs in British popular culture , Smith has influenced viewers to become more culinarily adventurous.