Dried Pea Soup from The Settlement Cook Book by Lizzie Black Kander
Pick over and wash the peas. Soak them in cold water over night, drain, place in soup kettle with the smoked beef, ham bone or tongue, add the cold water and let boil slowly but steadily 4 hours or...
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Cooking tools:
- Soup kettle
- Colander
- Mixing bowl
- Stove
- Spoon
- Ladle
- Spider strainer
- Cutting board
- Chef's knife
- Measuring cup
- Saucepan
- Skillet
- Whisk
- Kitchen scale
- Fine-mesh sieve
Ingredients
- 2 cups dried split peas
- 1 small onion, cut fine
- 3 quarts cold water
- 2 tablespoons butter
- 3 lbs. smoked brisket of beef, or Scraps of dried beef, sausage, or a ham bone
- 1 teaspoon sugar
- 2 teaspoons salt
- ¼ teaspoon white pepper
- 2 tablespoons flour
- ¼ cup celery, diced
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