"Hunger is the best sauce in the world."--Cervantes

Pea Soup Recipe

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This recipe for Pea Soup, by , is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Ising
Added: Monday, February 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb green split peas.
1 1/2 lb smoked ham and smoked pork chops (see note below)
Pork marrow bone (see notes)
1 1/2 cups yellow onion, finely diced or chopped.
2 stalks of celery finely diced or chopped.
1/4 tsp dried marjoram.
1/8 tsp garlic salt
1/2 tsp black pepper
1/2 tsp salt

Notes on meat preparation: use 1 meaty pork shank and 3 1/2 inch smoked pork chops. (Smoked ham may be used as substitute) Have butcher cut shanks in half and then split large bone long ways. Pull or cut meat from bones and cut into small pieces trimming away as much fat as possible. Add any bones to soup that have soft marrow.

Directions:
Directions:
Rinse peas in colander. Look for foreign objects.
Cover peas with 2 quarts of cold water, bring to a boil then simmer 2 minutes.
Remove from heat, cover and let stand for an hour.
Add other ingredients, bring to a boil then simmer (don't boil) 2 hours stirring occasionally.
Uncover and simmer 45 minutes.
Fish out bones.
Serve with seasoned crutons.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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