|The Good Beer Guide 2003 2003|
Edited by world famous beer writer and critic Roger Protz, the 'Good Beer Guide 2005' contains 4500 full entries on pubs, with every entry updated...
Results 1 - 10 of 46 for yellow split pea soup
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A soup traditionally served on ... Dutch oven soak peas in 6 cups ... through and serve with prepared mustard on the rim of the soup plate. Makes 6 servings.
Wash the dried peas in a sieve ... cubes to the soup and simmer for ... ladle the soup into a heated tureen or individual bowl. Serve at once. Serves 6 to 8.
Boil all ingredients, except carrots, slowly for about 4 hours or until peas are tender. Add carrots 2 hours before soup is done.
Rinse peas and soak in ... to peas and their liquid. Bring to a boil and skim. Reduce heat, cover kettle and simmer for about 3 hours. Makes 6 servings.
Heat water and peas to boiling in ... minutes. Remove salt pork; cut into 1/4 inch slices. Add pork to soup or serve separately with mustard if desired.
Cut up stew ... large kettle with soup bone and water. ... water, then drain split peas and barley. Add ... other ingredients. Bring to boil, simmer 3 hours.
1. Cook kielbasa ... Add broth, water, split peas, barley, onion, ... spinach, kale or turnip greens instead of fresh spinach.) Makes 10 cups, 5 servings.
Sort and rinse peas. Add cold ... for last 20 minutes of cooking. NOTE: This soup is usually too thick for croutons. More water may be added, if desired.
Chop onions, carrots and celery. Place split peas, vegetables and ... of water. Cook over low heat for 1 hour or more. Remove bay leaves before serving.
Saute onion, carrot, ... limp, add to split pea mixture. Cook the ... and cook briefly, until they give off aroma. Add to the above mixture. Serves 4 to 6.
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