Norwegian pea soup
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried split peas |
| 2 | quarts | Water* |
| 2 | larges | Onions, finely diced |
| 3 | larges | Carrots, finely diced |
| 2 | Ribs of celery, finely diced | |
| 1 | medium | Potato, finely diced |
| pinch | Salt to taste | |
| pinch | Pepper to taste | |
| 1 | pounds | Pork sausage |
| ½ | cup | Wheat germ |
| Chopped parsley | ||
Directions
SOUP
MEAT BALLS
GARNISH
Note: * use more water if you want a thinner soup.
Put all ingredients in soup pot and simmer slowly for two hours. Add seasonings.
Form the pork sausage into small balls, roll in wheat germ. Gently put pork balls into soup, simmer slowly for another hour or until soup is done.
Garnish each bowl with chopped parsley.
(Better second day warmed over, if you can keep it that long) Daughters of Norway Cookbook
== Courtesy of Dale & Gail Shipp, Columbia Md. ==