Cider Enhanced Thursday Pea Soup
|Yellow peas/Green split peas||1 Pound|
|Onions||2 Medium, finely chopped|
|Carrots||2 Large, finely chopped|
|Rutabaga||1 Small, peeled and sliced|
|Marjoram leaves||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Vegetable stock/Instant vegetable stock||7 Cup (112 tbs)|
|Cider vinegar||3 Tablespoon|
Rinse peas and sort through, discarding any foreign material.
Melt butter in a 4 to 5 quart kettle over medium heat; add onions, carrots, rutabaga, cumin, marjoram, and pepper.
Cook, stirring often until onions are soft but not browned.
Add peas and stock and bring to a boil over high heat.
Cover, reduce heat, and simmer, stirring occasionally to prevent sticking, until peas lose their shape .
Mix in vinegar; add salt.