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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.

Other Recipes

Split Pea Soup

1 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.

Other Recipes

Split Pea Soup Green Or Yellow

1 1/2 pints split peas (green or yellow)

2 1/4 quarts water

2 small onions

1 carrot

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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