| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Quebec |
Soups |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Yellow split peas |
| 8 |
c |
Water |
| 2 |
lb |
Smoked ham hocks |
| 1 |
lg |
Onion, chopped |
| 1/2 |
c |
Celery leaves, chopped |
| 1/2 |
ts |
Summer savory |
| 1/4 |
ts |
Thyme |
| 3 |
tb |
Fresh parsley, chopped |
|
|
Black pepper |
|
|
Salt |
INSTRUCTIONS
Soak peas overnight. Drain the peas and place them in a large soup kettle
with the water, ham hocks, onion, celery, and seasoning. Bring to a boil.
Reduce heat, cover, and simmer for three hours, stirring frequently. The
peas are done when soft and creamy. Add black pepper and salt to taste.
Traditional Quebec dish.
Source: Americas, September, 1995
Posted to MealMaster Recipes List, Digest #152
Date: 01 Jun 96 16:15:59 EDT
From: Linda <72752.746@compuserve.com>
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