Dutch Split Pea Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Dried green split peas,
6 cup: Water,
4 cup: , (approx) broth (chicken or beef)
1/4 lbs: Smoked pork or ham, diced
3/4 cup: Celery, with some leaves, chopped
2 each: Leeks, (white part only) thinly sliced & washed well
1 large: Onion, chopped (1 cup)
2 1/2 cup: Potatoes, diced
1 1/2 cup: Carrots, diced (2 large)
1/2 tsp: Salt, if desired
1/4 tsp: Freshly ground black pepper,
1 dash: Tabasco or other hot pepper sauce, or to taste
Directions:
(1) In a large saucepan, combine the peas and water. Bring the water
to a boil, and cook the peas for 2 minutes. Remove the peas from the
heat, cover, and let stand for 1 hour.
(2) Add the broth, pork or ham, celery, leeks, and onion. Bring the
soup to a boil, reduce the heat, cover the pan, and simmer the soup
for 1-1/2 hours.
(3) Add the potatoes and carrots, and cook the soup for another 15 to
30 minutes (the peas should disintegrate). If the soup gets too
thick, thin it with additional broth.
(4) Season the soup with salt, pepper, and hot pepper sauce.
From _The Good Food Book_ Jane Brody, 1985 W.W. Norton, Pub. ISBN
0-393-02210-2 ? Typos by Jeff Pruett
Submitted By JEFF PRUETT On 06-04-95
Source from luhu.jp
to a boil, and cook the peas for 2 minutes. Remove the peas from the
heat, cover, and let stand for 1 hour.
(2) Add the broth, pork or ham, celery, leeks, and onion. Bring the
soup to a boil, reduce the heat, cover the pan, and simmer the soup
for 1-1/2 hours.
(3) Add the potatoes and carrots, and cook the soup for another 15 to
30 minutes (the peas should disintegrate). If the soup gets too
thick, thin it with additional broth.
(4) Season the soup with salt, pepper, and hot pepper sauce.
From _The Good Food Book_ Jane Brody, 1985 W.W. Norton, Pub. ISBN
0-393-02210-2 ? Typos by Jeff Pruett
Submitted By JEFF PRUETT On 06-04-95
Source from luhu.jp