Reference > Farmer's Cookbook > SOUPS WITHOUT STOCK > Split Pea Soup
  Pea Soup Kornlet Soup  
CONTENTS · BIBLIOGRAPHIC RECORD

Split Pea Soup

1 cup dried split peas
3 tablespoons butter
21/2 quarts cold water
2 tablespoons flour
1 pint milk
11/2 teaspoons salt
1/2 onion
1/8 teaspoon pepper
2-inch cube fat salt pork

Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer three or four hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt.


CONTENTS · BIBLIOGRAPHIC RECORD
  Pea Soup Kornlet Soup  
 
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