Split Pea Soup With Baby Purple Crusted Baked Potatoes
2 1/2 quarts water
1 large onion, peeled and chopped
2 stalks of celery, chopped
3 scallions, chopped
2 1/2 teaspoons Liquid Smoke
Shredded carrot (optional garnishing)
1 1/2 teaspoons salt
1 1/2 teaspoons white pepper
2 1/2 tablespoons onion powder
1 tablespoon garlic granules
To make an herb bag, place cloves of minced garlic, allspice berries, bay leaves, thyme, & basil in a cheesecloth and tie so the herbs won’t fall out.
Pick over the peas and remove any stones. Wash and drain peas. Place peas, the onion, celery, scallions, garlic, herb bag, Liquid smoke and water in a large pot. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum stops rising. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally.