MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Eva's Split Pea Soup
Categories: Soups, Vegetables, Herbs, Beef
Yield: 8 Servings
1 lb Yellow split peas
1 md Onion; peeled
12 c Water or broth
3 Ribs celery w/leaves;
- halved
4 md Carrots; peeled, halved
2 sm Parsnips; peeled, halved
1 md Turnip; peeled, quartered
6 Sprigs fresh dill *
1 ts Kosher salt
Salt & pepper
2 lb Flanken (beef short ribs)
2 lg Beef marrow bones
Sear the meat first in a 5 quart Dutch oven with a
little oil.
Add water or broth. Add a couple of sprigs of dill and
the whole onion to the soup.
Bring it to a boil and then reduce the heat to simmer
(gentle bubbling) and cover. Occasionally skim the soup
of fat and foam, and stir occasionally to loosen meat
from bottom of the pot. Skimming usually takes 10-20
minutes until the soup is mostly clear. Discard the
cooked dill and onion.
Add fresh dill and the rest of the ingredients. Simmer
for 2 1/2 - 3 hours.
Discard the celery, onion and dill. Puree carrots,
parsnip and turnip in a blender if you have or else just
mash them as you would potatoes and return them to the
soup. The split peas tend to absorb lots of the liquid,
so you might want to add some water before serving.
Garnish with fresh dill.
* COOK'S NOTE: To increase flavor from fresh dill, rinse
and shake off excess water over the sink. Sprinkle 1 tsp
kosher salt and rub between hands to release flavor.
RECIPE FROM:
https://www.foodnetwork.ca
Uncle Dirty Dave's Archives
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