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Pea Soup That Died And Went To Heaven: Hydholde's Sherry Bisque

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Joined: Dec 12, 2005


Posted to Thread #13507 at 3:50 pm on Jan 22, 2009

The IMAGE URL shows a restaurant in the hills west of Pittsburgh. The Hyeholde was the first <i>fancy</i> restaurant I ever dined in and this soup was my initiation into a world formerly inhabited by Campbell's canned tomato soup. Mom never drizzled sherry and whipped cream on <i>our</i> tomato soup. Her upscale version was to prepare it using a can of milk instead of a can of water.

Cynthia (hugs), also from my hometown, found the recipe and posted it at Gails [good luck finding it there.]

It takes a while to make, but the outcome is truly elegant...wonderful taste plus it freezes well. I was startled to realize the base is simply split pea soup.

The linked recipe includes my tweaks, both intentional and unintentional.


Jesus saves. Buddha recycles.

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