Post by NancyRogers on Apr 26, 2008 12:27:35 GMT -6
2 cups green split peas
cold water
1 large onion -- sliced
4 tablespoons butter
2 tablespoons flour
1 pint milk
2 teaspoons salt
1 dash pepper
lemon
parsley -- finely chopped
Pick over the peas, wash well, and soak overnight in 1 quart of cold water. In the morning, add 1 more quart of water and the onion, cover, and simmer for about 1 1/2 hours, or until the peas are soft. Press the peas and onion through a fine sieve, and save all the liquid. Blend the fat and flour, add the milk, and stir until thickened. Mix with the pea pulp and liquid, season, and serve hot. If the soup becomes too thick, add more milk to give the right consistency. Lay a thin slice of lemon with finely chopped parsley over the top in each plate of soup just before it goes onto the table.
Makes 4 servings
cold water
1 large onion -- sliced
4 tablespoons butter
2 tablespoons flour
1 pint milk
2 teaspoons salt
1 dash pepper
lemon
parsley -- finely chopped
Pick over the peas, wash well, and soak overnight in 1 quart of cold water. In the morning, add 1 more quart of water and the onion, cover, and simmer for about 1 1/2 hours, or until the peas are soft. Press the peas and onion through a fine sieve, and save all the liquid. Blend the fat and flour, add the milk, and stir until thickened. Mix with the pea pulp and liquid, season, and serve hot. If the soup becomes too thick, add more milk to give the right consistency. Lay a thin slice of lemon with finely chopped parsley over the top in each plate of soup just before it goes onto the table.
Makes 4 servings