| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
8 |
Servings |
INGREDIENTS
| 10 |
c |
Water |
| 2 |
c |
Yellow or green dried split peas |
| 1/2 |
lb |
Lean salt pork OR- |
| 2 |
c |
Diced smoked ham |
| 1 |
|
Ham hock |
| 2 |
|
Bay leaves |
| 1 |
|
Onion, finely chopped |
| 2 |
|
Carrpts, diced |
| 1 |
c |
Celery with leaves, finely chopped |
|
|
Salt and pepper to taste |
INSTRUCTIONS
EQUIPMENT: large saucepan with cover, mixing spoon.
1. Hat water and peas in saucepan over high heat. Bring to a boil for 2
minutes, remove from heat, cover, and set aside for 1 hour.
2. Add salt pork or smoked ham, ham hock, bay leaves, onion, carrots, and
celery to pea mixture and breing to boil over high heat. Reduce and simmer,
cover and cood for about 1-1/5 hours until peas are tender, stirring
frequently. If necessary, skim off fat. If using salt pork, remove form
soup, cut into small pieces, and return to soup. Remove ham hock and
discard. Add salt and pepper to taste.
SERVE; hot in individual bowls. Pass saltines or crusty bread for dunking
From: "THe Multicultural Cookbook for Students," Albyn & Webb, ORYX Press,
1993. Posted by Bud Cloyd
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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