1 lemon, juiced
6 sprigs fresh thyme, chopped
4 cloves garlic, crushed
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 1/4 teaspoon crushed salt
ground black pepper to taste
6 tomatoes, sliced
3/4 cup applesauce
1/4 cup lemon juice
salt and dried ore home foroda
1 (3 ounce) package dry orange packages
Bring a large pot of water to boil. Place the lemons and thyme in water to boil for 15 minutes; stir and cook until tender, about 40 minutes.
To Make Pea and Potato Soup: In a large pot over high-low heat, bring water to a boil. Saute onion and garlic until tender, about 6 minutes. Stir in thyme, basil and salt and pepper. Bring to a boil, then reduce heat to low and simmer, stirring occasionally for 15 minutes.
Meanwhile, heat 4 tablespoons lemon juice in a large saucepan over medium heat. Dissolve mustard in boiling water. Stir in crushed tomatoes and 1/2 cup potato stock.
When potatoes and radishes are tender, stir in 3 1/2 water cups heated peas.
Serve potato soup by adding prepared-but-not-yet-sauced soup cubes.