Split peas soup and Dombolo
Split peas soup and Dombolo

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, split peas soup and dombolo. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Split peas soup and Dombolo is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Split peas soup and Dombolo is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. 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:
  1. Make ready 1 kg split peas
  2. Prepare 1 kg lentils
  3. Get 1 kg barley
  4. Take 1 cube chicken stock
  5. Prepare 1 onion, chopped
  6. Take 250 ml brown onion powdered soup
  7. Take 125 ml hearty beef powdered soup
  8. Make ready To taste ground pepper
  9. Prepare To taste salt
  10. Take 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:
  1. Rinse and boil peas, lentils and barley until they all soft and tender.
  2. Once they are cooked add chicken stock to the mixture
  3. In a small pot fry your onion once it's cooked pour it over the the cooked mixture of peas.
  4. 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
  5. 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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