Split Pea Soup(Split Peas Or Dal.) - (The Khaki Kook Book)
Soak a cup of peas over night and boil in three cups of water. Cook
until peas are soft, then mash them quite smoothly. Then dilute with
stock. This stock may be made from bones and cold meat or fresh meat.
Fry an onion and add to the soup, and when ready to serve add minced
mint leaves and little squares of toast, fried very crisp.
Split Pea Soup1 gallon water, 1 quart peas, soaked over night; 1/4 pound salt pork cut
in bits; 1 pound lean beef cut the same. Boil slowly two hours, or until
the water is reduced one-half. Pour in a colander and press the peas
through; return to the kettle and add a small amount of celery chopped
fine. Fry three or four slices of bread quite brown in butter--cut in
squares when served.
Split Pea Soup Green Or Yellow1 1/2 pints split peas (green or yellow)
2 1/4 quarts water
2 small onions
1 parsnip (if at hand)
1 cup milk
1/2 cup cream
1 teaspoon salt (more if liked)
Pepper and paprika to taste
1 1/2 teaspoons sugar
Soak 1 1/2 pints of split peas over night; next day add 2 1/4 quarts
water and the vegetables, cut fine; also the sugar, salt and pepper and
cook slowly three hours; now mash through sieve. If it boils down too
much add a little water. After putting through sieve place on stove and
add hot milk and cream. If it is not thin enough to suit add more milk.
Stock may be used if same is available.
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