Yellow Split-pea Soup (gul Artsoppa) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 cup: Water,
1 lbs: Dried yellow split peas, (about 2 1/2 cups)
1 lbs: Lean salt pork, rind removed
2 medium: Onions, chopped
1/2 tsp: Dried marjoram leaves,
1/4 tsp: Pepper,
4 medium: Carrots, sliced
4 medium: Stalk celery, sliced
Directions:
Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from
heat; cover and let stand 1 hour. Add salt pork, onions, marjoram and
pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour. Skim fat if
necessary.
Add carrots and celery. Heat to boiling; reduce heat. Cover and simmer
until vegetables are tender, about 45 minutes. Remove salt pork; cut into
1/4-inch slices. Add pork to soup or serve separately with mustard if
desired. Servings: 8 servings (about 1-1/2 cups each)
Recipe by: Betty Crockers International Cookbook
Posted to MC-Recipe Digest V1 #943 by Badams on
Dec 03, 1997
Source from luhu.jp
heat; cover and let stand 1 hour. Add salt pork, onions, marjoram and
pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour. Skim fat if
necessary.
Add carrots and celery. Heat to boiling; reduce heat. Cover and simmer
until vegetables are tender, about 45 minutes. Remove salt pork; cut into
1/4-inch slices. Add pork to soup or serve separately with mustard if
desired. Servings: 8 servings (about 1-1/2 cups each)
Recipe by: Betty Crockers International Cookbook
Posted to MC-Recipe Digest V1 #943 by Badams
Dec 03, 1997
Source from luhu.jp