Split Pea Soup

Recipe Ingredients

2 cups	474ml	Split peas
2 1/2		Water
2		Onions - diced
1		Carrot - grated
2		Celery stalks - sliced
2 sections		Parsley
2 sections		Dill
3		Potatoes - peeled and diced
2 1/2 teaspoons	12ml	Salt
1/2 teaspoon	2.5ml	Pepper
1 cup	237ml	Milk
1 tablespoon	15ml	Butter

Recipe Instructions

Wash the peas and combine with the water, onions, carrot, celery, parsley and dill. Cover; bring to a boil and cook over low heat 2 1/2 hours. Add the potatoes, salt and pepper. Cook 20 minutes. Stir in the milk and butter, bring to boiling point and serve. Serves 8.

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

Rating

Average rating:

10 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.