Split pea soup <dairy>
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Split peas |
| 2½ | quart | Water |
| 2 | Onions -- diced | |
| 1 | Carrot -- grated | |
| 2 | Celery stalks -- sliced | |
| 2 | Sprigs Parsley | |
| 2 | Sprigs Dill | |
| 3 | Potatoes -- peeled and | |
| Diced | ||
| 2½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | cup | Milk |
| 1 | tablespoon | Butter |
Directions
Wash the peas and combine with the water, onions, carrot, celery, parsley and dill. Cover; bring to a boil and cook over low heat 2½ hours. Add the potatoes, salt and pepper. Cook 20 minutes. Stir in the milk and butter, bring to boiling point and serve. Serves 8.
Recipe Source: THE ART OF JEWISH COOK Recipe By : Jennie Grossinger - "The Art Of Jewish