Other Recipes from SOUPSStock Or ConsommÉ.
Soup A La Julienne.
Soupe A La Turque.
A Simple White Soup.
Summer Pea Soup.
Winter Pea Soup.
DRIED PEA SOUP(Soups) - (The International Jewish Cook Book)
Soak one cup of picked and cleaned dried split peas in cold water over
night, drain, put on with two quarts cold water, a smoked beef-cheek or
any other smoked meat; let boil slowly but steadily four hours or more;
add one-half cup of celery, diced, one small onion cut fine, one
teaspoon of salt, one-eighth teaspoon of pepper, cook until the meat and
peas are tender. Remove meat when tender. Skim fat off the top of the
soup. Heat one tablespoon of the fat in a frying pan, add one tablespoon
of flour and gradually the rest of the soup. Season to taste and serve
with the smoked meat, adding croutons.
Viewed 1299 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookSautÉd Cornmeal Mush
Tripe À La Creole
Anchovy CanapÉs With Tomatoes
Sweet EntrÉe Of Ripe Peaches
Duck À La Mode In Jelly
Eggs À La Mexicana
GlacÉ For Candies
Gansleber PurÉe In Sulz
Baba À La Parisienne
CafÉ À La GlacÉ
Boned Smelts, SautÉd
Fillet Of Sole À La Mouquin
Fillet De Sole À La Creole
|Home Made Cookies.ca|