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Split Pea Soup


Soak one quart of split peas in lukewarm water for three hours. Pour off the water and boil the peas in three and a half quarts of salted water till they are thoroughly soft. Rub through a colander, and throw away whatever does not pass through. This will keep several days.

Take out the quantity needed for dinner (allowing a generous quart to three persons); boil in it a small piece of pork, onion, and a little white pepper and salt; strain and serve very hot, with small cubes of fried bread dropped into the tureen.


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The Century Cook Book (1901).

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