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1995-09-27
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Newsgroups: rec.food.recipes
From: demers@ere.umontreal.ca (Demers Serge)
Subject: Pea Soup
Message-ID: <9401110214.AA12064@alize.ERE.UMontreal.CA>
Organization: Taronga Park BBS
Date: Mon, 10 Jan 94 21:14:19 -0500
PEA SOUP
(Potage St. Germain)
2 cups dried split peas, soaked for one hour in water and drained.
5 cups water
1 tsp salt
2 tbsp butter
1/2 cup salt pork, finely chopped
1 medium-sized onion, chopped
1 medium-sized carrot, chopped
2 leeks, green parts only, sliced
1 cup chopped spinach
1 bay leaf
1 spig thyme
-------------------------------
Put the peas in a saucepan with 4 cups of water and the salt. Bring
to boil, skim if needed, cover and cook slowly while preparing the following:
melt half the butter in a saucepan, add the salt pork and onion and cook
until they soften and start to brown. Add the carrot, leeks, spinach,
bay leaf and thyme and cook for a few minutes. Add this mixture to the
peas. Continue cooking all together for about one hour or until the peas
are soft. Rub through a sieve, add the remaining water if the soup is
too thick. Add the remaining butter and warm up the soup.
This soup is excellent reheated the next day, I add water to have the right
thickness.
Serge Demers