A Dutch Fricandelle - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

A Dutch Fricandelle -  Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints A DUTCH FRICANDE...

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Showing posts with label Pea soup. Show all posts
Showing posts with label Pea soup. Show all posts

Pea Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Pea Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Pea Soup. Time—2½ hours.


1 pint split peas, 2 onions, 1 carrot, 1 turnip, 3 sticks celery, 2 quarts water or pot-liquor; salt and pepper to taste. Bones or trimmings from meat are a great improvement.
Soak the peas over-night; next morning put them on in the cold water or pot-liquor. Bring to the boil, and then add the prepared vegetables, bones, and seasoning. Skim well, and boil for 1½ hour, stirring occasionally. Remove the bones, and pulp the soup through a sieve. Heat it again, and serve with dried mint and fried bread.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen