| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Dutch |
Lu’s recipe, Penndutch, Posted to t, Soups |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried soup beans |
| 2 |
qt |
Water |
| 2 |
c |
Milk |
|
|
Salt and pepper |
| 2 |
tb |
Butter |
| 3 |
sl |
Bread; cut in cubes |
INSTRUCTIONS
1) Soak the beans overnight in water to more than cover them.
2) Pour off the water, and cover the beans with salted fresh water, or ham
broth and boil them unitl the are tender. There should be some water left
in the beans.
3) Add the milk and simmer until it is hot.
4) Meanwhile, brown the butter carefully, add the bread cubes and stir them
around until they are evenly coated and lightly browned.
5) Put the bread in the soup, pour the soup into bowl and serve hot.
Serving Ideas : Summer Sausage
NOTES : For the butterthe recipet actually says, the size of half a large
egg... I think this would be about 2 Tbsp, but you can use your own
judgement.
Recipe by: Food that REally Schmecks Posted to TNT - Prodigy's Recipe
Exchange Newsletter by RecipeLu <recipelu@geocities.com> on Aug 19, 1997
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