| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Shoulder of mutton |
| 1 |
c |
Dried green peas |
| 1/2 |
c |
Pearl barley |
| 2 |
qt |
Cold water |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
|
Onions, chopped |
| 3 |
|
Carrots, diced |
| 1 |
c |
Turnip, diced |
| 1/2 |
c |
Celery, diced |
| 1 |
tb |
Parsley, chopped |
INSTRUCTIONS
Soak green peas overnight and soak barley for 2 hours. Wipe meat and trim
off fat. Put into broth pot with cold water, salt and pepper. Slowly bring
to the boiling point and skim. Add peas, barley and onions and simmer
gently for 2 hours. Cool then skim fat from broth. Bones may be removed if
desired. Add carrots, turnip and celery and simmer 30 minutes until
vegetables are tender. Season with more salt if needed and pepper to
taste. Twenty minutes before serving, add parsley and remove any film of
fat that has gathered on the surface.
Out of Old Nova Scotia Kitchens by Marie Nightingale shared by Elizabeth
Rodier
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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