Split Pea Soup

Ingredients

• one pint of split peas
• 2 pounds beef
• half tablespoon salt
• a handful of celery
• 2 onions
• a tablespoon butter
• 1 tablespoon flour
• 1 tablespoon of fine chopped parsley
• 1 tablespoon of fine chopped celery

Method

1. 1

   Wash and put split peas in the kettle, add beef and bones, salt, and sufficient water to cover.

2. 2

   Boil, then add celery and onions.

3. 3

   Cook for 20 minutes, place in cooker for 3 hours.

4. 4

   Run through a sieve, return to fire.

5. 5

   Melt butter, add flour, stir, add to soup, cook a few minutes, season, and serve with croutons.

Nutrition per serving

As published

This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 17. The excerpt below is the record exactly as published.

Split Pea Soup. — Wash and put one pint of split peas in the kettle, add 2 pounds beef, and a few bones, half tablespoon salt, Simple Cooking of Wholesome Food for the Farm Home 29 and sufficient water to cover all ; set over the fire. As soon as it begins to boil, add a handful c'elery and 2 onions ; cook 20 min- utes, place the kettle in the cooker and cover quickly. Three hours later run the soup through a sieve into a saucepan and re- turn it to the fire. Melt a tablespoon butter, add 1 tablespoon flour, stir two minutes, add it to the soup, cook a few minutes, add the necessary salt and 1 tablespoon each of fine chopped parsle

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