yellow split-pea soup (gul artsoppa)
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- 8 Servings
| Measure | Ingredient |
|---|---|
| 8 cups | Water |
| 1 pounds | Dried yellow split peas; (about 2 1/2 cups) |
| 1 pounds | Lean salt pork; rind removed |
| 2 mediums | Onions; chopped |
| ½ teaspoon | Dried marjoram leaves |
| ¼ teaspoon | Pepper |
| 4 mediums | Carrots; sliced |
| 4 mediums | Stalk celery; sliced |
Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add salt pork, onions, marjoram and pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour. Skim fat if necessary.
Add carrots and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Remove salt pork; cut into ¼-inch slices. Add pork to soup or serve separately with mustard if desired. Servings: 8 servings (about 1-½ cups each) Recipe by: Betty Crocker's International Cookbook Posted to MC-Recipe Digest V1 #943 by Badams <adamsfmle@...> on Dec 03, 1997
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