Split Pea Soup (or Lentil)

Ingredients

• 1 oz. dripping
• Carrot
• onion
• 2—2 oz. flour
• 12 oz. split peas or lentils (soaked)
• 2 qrt. water
• Pepper and salt
• Few herbs and parsley
• Bacon rinds, or bacon bones

Method

1. 1

   The split peas should be washed and soaked overnight.

2. 2

   Clean carrot, onion and celery and cut into small pieces.

3. 3

   Melt the fat and fry the rinds and bones in a strong iron pan.

4. 4

   Add all the vegetables and continue cooking for 5 to 10 minutes stirring frequently to prevent burning.

5. 5

   Add water and herbs and cook for 1.5 to 2 hours or until tender.

6. 6

   Remove bones and rinds.

7. 7

   Add flour creamed with milk, and stir until the soup boils.

8. 8

   Add pepper and salt to taste.

Nutrition per serving

As published

This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 2. The excerpt below is the record exactly as published.

SPLIT PEA SOUP (OR LENTIL) 1 oz. dripping Carrot, onion, outside leaves of 1—2 oz. flour Bones from the joint. Bacon celery, cut into small pieces — } pt. milk rinds, or bacon bones Few herbs and parsley Pepper and salt 12 oz. split peas or lentils (soaked) 2 qrt. water

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