Dried Split-Pea Soup

Ingredients

• a good beef marrow-bone of one or two pounds weight
• a slice of ham
• a gallon of cold water
• two cups of split peas
• two carrots
• two turnips
• two large onions or three small ones
• a stalk of celery
• a bunch of thyme
• a teaspoonf ul of mixed black and red pepper

Method

1. 1

   Put the bones and water in a pot, add the split peas and vegetables.

2. 2

   Cook until soft, strain, season with salt, and boil for a few moments before serving over toasted bread.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 7. The excerpt below is the record exactly as published.

DRIED SPLIT-PEA SOUP. Take a good beef .marrow-bone of one or two pounds weight, or the remains of roast beef-bones and gravy; add a slîce of ham. Put thèse in a pot with a gallon of cold water; throw in the pot two cups of split peas or small white beans, two carrots, two turnips, two large onions or three small ones, a stalk of celery eut in pièces, a bunch of thyme, and a teaspoonf ul of mixed black and red pepper, When the vegetables are quite soft, which will be in about two hours, take the soup f pom the fire, strain it through a sieve or coarse cloth ; add sait, and put on the fire again and boil for a few moments ; then pour it over toasted bread. GREBN CORN SOUP. VEEY DELICATE. Cut corn f rom the cob until you hâve at least a pint ; cover it with a quart of sweet milk. Let it boil half an hour, add a teaspoonful of sait, skim it carefully, then throw into it a pièce of butter the size of a hen^s-egg and pepper to suit your taste. Serve with rolls or toasted bread. 14 L'A CVI8INE CREOLE. OYSTEB SOUP. DELICATE. Take the oysters from theîr lîqnor. To every quart of the lîqnor add a pînt of water or mîlk (milk îs pré- férable) ; season with sait, pepper, butter, and toasted bread-crumbs that bave been toasted and pounded. When thîs bas boiled, put in a quart of oysters to two quarts of liquor. Let ail boîl a few minutes, and serve. ANOTHER OYSTEE SOUP. VERY STRENGTHENING. Take a knuckle of veal or a pièce of lamb ; allow a quart of water and a teaspoonf ul of sait to each pound ; set it over the fire, let it corne to a boil, skim it well, and then set it back on the stove. Let it simmer for two hours. This will form a fine, strong, nourishîng stock for the soup. Take ont the méat, and skim the stock clear ; put in half a pound of roUed crackers and a quart of nice oysters. Let it boil up, and finish by puttîng in a large tablespoonf ul of butter, and pepper and sait to taste. Macaroni or vermicelli can be substituted for the crackers, if preferred. TURTLB SOUP FOR A LARGE COMPANY^ NO. 1. Cut the head oflf the turtle the day before you dress it, and drain the blood thoroughly from the body. Then cut it up in the foUowing manner: Divîde the back, belly, head and fins from the intestines and lean parts. Be careful not to cut the gall bag. Scald in boiling water to remove the skin and shell. Cut up in neat pièces and throw into cold water. Boil the back and belly in a little water long enough to extract the bones easily. If for a large company a 1^ of veal will also be required, and a slice of ham

Cook this with the app: pantry check, scaling, and the assistant.