Instructions: 1. Set a 3- to 4-quart non-stick sauce pan over medium-high heat; add the wine. It will bubble immediately. Add the onion. Stir. Sprinkle with a pinch of salt. Cook the onions over medium to medium high heat until limp: 2 minutes uncovered and 3 minutes covered. Add peas, potatoes, and broth. Bring to a boil, cover pan, reduce heat, and simmer until potatoes and peas are tender to bite, 20 to 30 minutes.

Add the split peas and the potatoes. Add broth. Bring to a boil, cover pan, reduce heat. Stir in the pepper, garlic, old bay and red pepper. Cover and simmer until potatoes and peas are tender and the peas are soft: about 30 to 40 minutes. Add water if desired to thin the soup. Add the frozen peas, chopped parsley and butter buds. Simmer until peas are thoroughly heated and the parsley mellows. Adjust seasonings: use liquid aminos, magi or soy sauce to add salt.

Description: "A hearty thick soup with a mild flavor. The onions are softened in wine."

Yield: "6 cups"

NOTES : Tested with 2 cups Swansons chicken broth (ff) and 3 cups water and 1 telma (yields 2 cups) mushroom bouillon cube. If using dry sherry, add a pinch of sugar to the onions. The softened onion was slightly stronger when "sauteed" in wine over moderate heat partially covered. The starchiness of the soup could be reduced if we rinsed the potato cubes before adding to the pot. Bob had a second helping.

Im not wild about the soup. its a knock off of the split pea and potato I posted earlier this week. but Im trying to wean myself from spicy foods. sigh. bob loved it. it was thick and split pea!-)

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