Split Pea Soup

Ingredients

• 1 cup dried split peas
• 2 quarts cold water
• 1 pint milk
• 1/4 onion
• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 teaspoons salt
• 1/8 teaspoon Blue Ribbon pepper
• 2 inch cube fat salt pork

Method

1. 1

   Pick over peas and soak several hours, drain, add cold water, pork, and onion.

2. 2

   Simmer 3 or 4 hours, or until soft; rub through a sieve.

3. 3

   Add butter and flour cooked together, salt, and pepper.

4. 4

   Dilute with milk, adding more if necessary.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 11. The excerpt below is the record exactly as published.

4 teaspoon Blue Ribbon pepper, 2 tablespoons fat, 9 cups water. Put everything except the fat into the kettle. Simmer until tender. Press through sieve, add fat, reheat and serve. Soup stock may be used instead of all or part of the water. 26 Blue Ribbon Cook Book Split Pea Soup—Puree—1 cup dried split peas, 2 quarts cold water, 1 pint milk, 44 onion, 2 tablespoons butter, 2 tablespoons flour, 114 teaspoons salt, ¥g teaspoon Blue Ribbon pepper, 2 inch cube fat salt pork

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