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| SPLIT PEA SOUP | |
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2 c. dried split peas 4 neck bones 2 qt. water 2 onions, finely diced 2 sprigs parsley, diced 1 bay leaf 1 tsp. sugar Salt and pepper 1/4 c. milk Rinse and soak peas overnight. Place in deep pot with bones and water. Add onions, parsley, bay leaf, sugar and salt and pepper and bring to boil. Reduce heat and simmer 2 hours, stirring often. Remove meat and bones. Add milk. Let soup thicken. | |
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recipe reviews #182766
Dawn Angel (California) says:
I would like to add to the recipe of split pea with neck bone soup. I put in 1/4 cup southern frozen potato, celery and carrots diced. I took out vegetables skimmed in a bowl once cooked. Drained in strainer spit peas and meat, then put in blender with 1/2 cup milk and 3/4 can cream of celery soup, pulsed.
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