Mormon Split Pea Soup Recipe
Ingredients
| Green peas | 1 pound | |
| Cold water | 8 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Salt | 2 Teaspoon | |
| Dried marjoram | 1/2 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Ground pork | 1 pound | |
| Ground sage | 3/4 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Potatoes | 3 Medium, peeled |
Directions
Rinse split peas.
In large kettle or Dutch oven combine split peas, cold water, onion, celery, 2 teaspoons salt, marjoram, and 1/4 teaspoon pepper.
Bring to boiling; cover and simmer till peas are tender, about 1 hour.
Do not drain.
Meanwhile,combine ground pork, sage, 3/4 teaspoon salt, and 1/8 teaspoon pepper.
Mix thoroughly.
Shape into twenty-four 1-inch balls.
Drop balls and potatoes into soup mixture; return soup to boiling.
Cover; simmer 20 minutes longer.
Season to taste.
In large kettle or Dutch oven combine split peas, cold water, onion, celery, 2 teaspoons salt, marjoram, and 1/4 teaspoon pepper.
Bring to boiling; cover and simmer till peas are tender, about 1 hour.
Do not drain.
Meanwhile,combine ground pork, sage, 3/4 teaspoon salt, and 1/8 teaspoon pepper.
Mix thoroughly.
Shape into twenty-four 1-inch balls.
Drop balls and potatoes into soup mixture; return soup to boiling.
Cover; simmer 20 minutes longer.
Season to taste.
Chef
