Public Domain Recipes
cegoh (Pixabay License).

Pea Soup II

Ingredients

Directions

  1. Soak the peas over-night; next morning put them on in the cold water or pot-liquor.
  2. Bring to the boil, and then add the prepared vegetables, bones, and seasoning.
  3. Skim well, and boil for 1 1/2 hour, stirring occasionally.
  4. Remove the bones, and pulp the soup through a sieve.
  5. Heat it again, and serve with dried mint and fried bread.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Soup

Measure: avoirdupois

Ingredient: split pea, onion, carrot, turnip, celery, water, salt, pepper

Equipment: measuring cups, measuring spoons, knife, stove, pot, sieve, saucepan

See Also