Pumpkin and Split Pea Soup

This is a very zesty, but not overly spicy, nourishing soup. It’s best served warm! Garnish with freshly ground nutmeg.

Step: 1

Rinse and pick over the yellow split peas and soak overnight in clear water.

Step: 2

Saute the onions in the butter in a large, heavy-bottomed saucepan. Add the soaked split peas, chicken stock, pumpkin, salt beef, chili pepper and bitters. Cover and simmer for 1 1/2 hours or until the peas are soft.

Step: 3

Allow the soup to cool and then puree in a blender. Adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.

Per Serving: 296 calories; protein 14.4g; carbohydrates 30.5g; fat 13.8g; cholesterol 32.4mg; sodium 464.1mg.

The word “stew” can refer to both a food and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces but of being cooked all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.