Meat split pea soup <meat>
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | Water |
| 2 | cups | Split peas -- washed and |
| Drained | ||
| 2 | pounds | Plate flank |
| Beef bones | ||
| 1 | tablespoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | Carrots -- grated | |
| 2 | Onions -- diced | |
Directions
Combine the water and peas in a saucepan. Bring to a boil and cook over low heat 1 hour. Add the flank, bones, salt, pepper, carrots and onions. Cover and cook over low heat2 hours or until meat is tender. Remove meat and bones. Rub the soup throug of meat as garnish. Makes about 2 quarts of soup. Serves 8 to 10. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-09-1995 Recipe By : Jennie Grossinger - "The Art Of Jewish