Meat Split Pea Soup

Recipe Ingredients

3		Water
2 cups	474ml	Split peas - washed and drained
2 lbs	908g / 32oz	Plate flank
		Beef bones
1 tablespoon	15ml	Salt
1/2 teaspoon	2.5ml	Pepper
2		Carrots - grated
2		Onions - diced

Recipe Instructions

Combine the water and peas in a saucepan. Bring to a boil and cook over low heat 1 hour. Add the flank, bones, salt, pepper, carrots and onions. Cover and cook over low heat 2 hours or until meat is tender. Remove meat and bones.

Rub the soup through a sieve. Serve the soup with pieces of meat as garnish. Makes about 2 quarts of soup. Serves 8 to 10.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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