Peas Soup Recipe
Ingredients
| Water | 8 Cup (16 tbs) | |
| Green peas | 1 pound | |
| 1 pound beef stew meat, cut in 1/2-inch cubes | ||
| Salt pork | 1/2 pound | |
| Onion | 1 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| Dried basil | 1/2 Teaspoon, crushed | |
| Dried marjoram | 1/4 Teaspoon, crushed | |
| Pepper | 1/8 Teaspoon | |
| Spinach | 3 Cup (16 tbs), chopped | |
| Celery | 2 Cup (16 tbs), sliced | |
| Mint leaves | 3/4 Teaspoon, dried | |
| Croutons | ||
Directions
In a large Dutch oven combine water, peas, beef cubes, salt pork, chopped onion, salt, basil, marjoram, and pepper.
Bring mixture to boiling.
Cover and reduce heat.
Simmer till beef is barely tender, about 1 1/2 hours.
Remove and discard salt pork.
Mash pea mixture slightly.
Add spinach or sorrel, celery, and dried mint.
Cover and cook till meat and celery are tender, about 30 minutes more.
Garnish soup with croutons before serving.
Bring mixture to boiling.
Cover and reduce heat.
Simmer till beef is barely tender, about 1 1/2 hours.
Remove and discard salt pork.
Mash pea mixture slightly.
Add spinach or sorrel, celery, and dried mint.
Cover and cook till meat and celery are tender, about 30 minutes more.
Garnish soup with croutons before serving.
Chef
