Meat Split Pea Soup Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
3 quart: Water,
2 cup: Split peas, washed and
Drained,
2 lbs: Plate flank,
Beef bones,
1 tbsp: Salt,
1/2 tsp: Pepper,
2: Carrots, grated
2: Onions, diced
Directions:
Combine the water and peas in a saucepan. Bring to a boil and cook
over low heat 1 hour. Add the flank, bones, salt, pepper, carrots
and onions. Cover and cook over low heat2 hours or until meat is
tender. Remove meat and bones. Rub the soup throug of meat as
garnish. Makes about 2 quarts of soup. Serves 8 to 10. Recipe
Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by
Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by:
Joe Comiskey JPMD44A on 03-09-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp
over low heat 1 hour. Add the flank, bones, salt, pepper, carrots
and onions. Cover and cook over low heat2 hours or until meat is
tender. Remove meat and bones. Rub the soup throug of meat as
garnish. Makes about 2 quarts of soup. Serves 8 to 10. Recipe
Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by
Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by:
Joe Comiskey JPMD44A on 03-09-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp