Split Pea Soup I Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
2 cup: dried split peas,
3 quart: cold water,
1: ham bone or,
1 small: shank end of ham,
1 large: onion, minced,
3 stalks: celery, with tops,,
1: chopped fine,
1 sprig: of parsley,
1: thicken, if desired, with:,
3 tablespoon: butter,
3 tablespoon: flour,
1: dilute as desired with:,
1: milk or water,
1: season to taste with:,
1: salt,
1: pepper,
Directions:
Place together in kettle -(soaked overnight): dried split peas,
water, ham bone and onion. Then add celery, parsley.
Bring slowly to boiling point. Cover and simmer 4 to 5 hours until
beans or peas are tender and the liquid partially cooked down. For
smooth soup, rub through a coarse sieve. Some prefer leaving some of
the beans or peas whole. Skim off excess fat. Serve hot. Thicken if
desired.
Quick-cooking dried peas and beans do not *require* overnight
soaking. Some people, however, believe even those are *better* for
soaking. Others prefer the old-fashioned type. If you prefer to soak
beans or peas, measure the amount of water specified in these
recipes. Leave the beans or peas in it overnight. Next morning, add
the remaining ingredients. No draining is necessary.
2 c peas or beans equals one -pound.
Info: posted by Perry Lowell, INTERCOOK Echo, April 1993 from Betty
Crockers Picture Cook Book, First Edition, 1950
Yield: 8 servings
Source from luhu.jp
water, ham bone and onion. Then add celery, parsley.
Bring slowly to boiling point. Cover and simmer 4 to 5 hours until
beans or peas are tender and the liquid partially cooked down. For
smooth soup, rub through a coarse sieve. Some prefer leaving some of
the beans or peas whole. Skim off excess fat. Serve hot. Thicken if
desired.
Quick-cooking dried peas and beans do not *require* overnight
soaking. Some people, however, believe even those are *better* for
soaking. Others prefer the old-fashioned type. If you prefer to soak
beans or peas, measure the amount of water specified in these
recipes. Leave the beans or peas in it overnight. Next morning, add
the remaining ingredients. No draining is necessary.
2 c peas or beans equals one -pound.
Info: posted by Perry Lowell, INTERCOOK Echo, April 1993 from Betty
Crockers Picture Cook Book, First Edition, 1950
Yield: 8 servings
Source from luhu.jp
Tags
Beans