Recipe - Paul And Linda Mccartneys Green Pea Soup

LARRY LUTTROPP FVKC70A

L.A.TIMES FOOD SECTION
One half pound Green split peas
One fourth pound Orange lentils
1 One half lg Onions; quartered
4 Stalks celery; including
leaves, rinsed & chopped
2 Tomatoes; peeled
2 Leeks; white part only; cut
into 1inch chunks
5 cup Water; (about)
One fourth pound Butter or soy margarine
Crushed black peppercorn
Sea salt

Place split peas, lentils, onions, celery, tomatoes and leeks in large pot
and cover with water. Bring to boil, lower heat and simmer about 1 1/2
hours, until split peas and lentils are soft. Add butter and stir until
melted. Add peppercorns and sea salt to taste. Each serving contains about:
222 calories; 148 mg sodium; 25 mg cholesterol; 10 grams fat; 26 grams
carbohydrates; 10 grams protein; 2.07 grams fiber. Source: Famous
Vegetarians and Their Favorite Recipes by Ryan Berry (Pythagorean
Publishers). Presented by: Barbara Hansen, Times Staff Writer, L.A. Times
article, "Gentle Beans", 10/20/94, page H29.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 22,
1998