Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, split peas soup and dombolo. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Split peas soup and Dombolo is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Split peas soup and Dombolo is something which I’ve loved my entire life.
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To get started with this particular recipe, we have to first prepare a few components. You can have split peas soup and dombolo using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Split peas soup and Dombolo:
- Get 1 kg split peas
- Get 1 kg lentils
- Get 1 kg barley
- Get 1 cube chicken stock
- Take 1 onion, chopped
- Prepare 250 ml brown onion powdered soup
- Make ready 125 ml hearty beef powdered soup
- Prepare To taste ground pepper
- Get To taste salt
- Make ready 2 tbs canola oil
When King Louis XIV of France was hungry for pea soup, his court at Château de Saint-Germain-en-Laye served up its famous version, Potage Saint. Add split peas, chicken stock, thyme, bay leaves, and seared ham hock to the pot and bring to a boil. Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven.
Instructions to make Split peas soup and Dombolo:
- Rinse and boil peas, lentils and barley until they all soft and tender.
- Once they are cooked add chicken stock to the mixture
- In a small pot fry your onion once it's cooked pour it over the the cooked mixture of peas.
- Then as it cooks prepare the brown onion and hearty beef the pour it over the soup, these two sachet will thickens your soup and it will be tasty and delicious
- Mine split peas soup will be enjoyed by dombolo. These are warming food as it is cold.
Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. Add ham bone, water and remaining soup ingredients except sausage and dumplings. In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent.
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