| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Finnish | Soups | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Dried whole green peas |
| 2 | qt | Cold Water |
| 1 | lb | Pork leg |
| 1 | ts | Dried marjoram |
| 1 | pn | Dry mustard |
| 1 | ds | Salt |
| 1 | ds | Ground Pepper |
INSTRUCTIONS
This Finnish pea soup can be made well in advance. You can double or triple the recipe and freeze it in useful quantities. Malla Karhusaari also suggests reducing the cooking time by using a pressure cooker or microwave to prepare it. Rinse peas and soak in cold water in large port for 8 hours or overnight. Bring peas and soaking water to the boil, reduce to a simmer and cook for one hour or until peas begin to soften. Add pork and continue to simmer for two to three hours, until peas and meat ar thoroughly cooked. When meat is tender, remove it from pot, discard skin and bone, cut meat in cubes and return to soup. You may need to add more water to pot for desired consistency. Season with marjoram, mustard, salt and pepper. Heat to blend flavors and serve hot. Serves 6. From The Gazette, 91/01/30. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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