Split Pea Soup
- 1 quart split peas
- Bones & trimmings of cold roast beef or mutton
- 2 heads of celery, washed & cut up
- 2 onions, peeled & sliced
- Bunch of parsley
- Bunch of thyme
- Pepper
- Salt
Pick over and wash the split peas. Put them in a soup kettle with 3 quarts of cold water and the bones & trimmings of cold roast beef or mutton, cut up celery, sliced onions and a bunch of parsley and thyme tied in a little bunch before they are put in the soup. Add pepper and salt to taste. Bring all to a boil and set aside and take a deep breath to simmer slowly for 4 hours, stirring often to prevent the peas from sticking and burning.
When done, take out the bones and the parsley and thyme. Press the soup through a colander with the back of a wooden spoon. Put back in the fire and give a boil up. Serve with croutons or toast.
When done, take out the bones and the parsley and thyme. Press the soup through a colander with the back of a wooden spoon. Put back in the fire and give a boil up. Serve with croutons or toast.
Submitted by Mar 30, 2010
15 min
30 min
45 min