"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

SPLIT-PEA SOUP WITH CORNED BEEF Recipe

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This recipe for SPLIT-PEA SOUP WITH CORNED BEEF, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Thursday, May 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pound green or yellow split peas
2 1/2 quarts broth from cooking corned beef (or water)
3 onions, chopped
2 carrots, diced
2 or 3 small bay leaves, crumbled
Few sprigs parsley, chopped
Dash of cayenne
salt and pepper
1 to 1 1/2 c chopped or finely diced cooked corned beef

Directions:
Directions:
Wash and drain peas. Put in 6 quart kettle with all ingredients, except last 2. Bring to boil and simmer, covered, 2 hours, or until peas are mushy. Season to taste. Puree through sieve, food mill or in blender, if desired. Add beef and reheat.

Number Of Servings:
Number Of Servings:
About 3 quarts

 

 

 

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