Dried or Split Pea Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Compan
It is always best to soak the Peas over night, after washing them in cold water and rejecting all that float. In the morning drain off the water and cover the Peas with one quart of boiling water, ...
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Ingredients
- A Pint of Dried or Split Peas
- A Quart of Boiling Water
- A Small Bunch of Celery
- A Bunch of Parsley
- A Quart of Good Milk, or Cream
- 2 Onions
- Salt
- Pepper
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