| 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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