INGREDIENTS

INSTRUCTIONS

The night before you plan to make this soup, soak the feet or hocks in
brine (1 tablespoon of salt per quart of water). They should be
completely covered. Put the split peas to soak in plain cool water.
There should be about 2 inches of water over the peas--they will  swell
quite a bit. The meat should be put in the refrigeratior  overnight;
the peas may be, too, but it is less important. In the  morning, take
the meat out of the brine, put it in a 8 qt. pot, add  the peas, onion
and 2 quarts of fresh water. Bring to a boil. Skim  off any foam that
comes to the top, then reduce the heat and simmer  for about 6 or more
hours, stirring occasionally so the peas do not  stick to the bottom of
the pot. The meat should be fallng off the  bones, and the soup should
be quite thick and fairly smooth. Take the  meat and bones out of the
soup and cool slightly. Take the meat off  the bones and cut into
smaller pieces. Put the meat back into the  soup and reheat if
necessary. Serve with a small pat of butter in the  center of each
bowl.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Beauty: an act of God”