1 small package dried split peas
4 or 5 carrots, shredded
1 turnip, shredded
1 large onion, thinly sliced
2 stalks celery, thinly sliced
2 potatoes, peeled and shredded
1 can diced tomatoes, including liquid
4 quarts water or broth
2 tablespoons salt (maybe more)
1 teaspoon dried dill
3-4 cloves garlic, minced
Ground pepper
Plain yogurt or sour cream
I used a 8-quart stockpot. Rinse and place peas and water/broth in pot. You can
use a food processor to shred all the vegetables. Season and cook for about 6
hours, stirring occasionally.
Remove 1/2 to 2/3 or the soup and puree in the blender. Return to pot and stir
well. To serve, pour into bowls and stir in 1 or 2 tablespoons yogurt or sour
cream.
Note: before pureeing, if it seems thin, add a handful of instant potatoes to
thicken it up.
