render@uiucdcsb.CS.UIUC.EDU (01/23/86)
Reprinted from THE LIFE PICTURE COOKBOOK, copyright 1958 by TIME Inc.
(Yeah, it sounds dumb, but the recipes from it form some of the favorite
dishes from my youth. Especially this one--ausgezeichnet!)
Split Pea Soup
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2 cups green split peas;
1 ham bone with some meat on it;
1/2 cup chopped onion;
2 cups chopped celery with leaves;
2 carrots, sliced;
1 cup milk;
2 cups beef bouillon;
6 kosher-style garlic frankfurters, sliced (if you can find them, I
usually use knockwurst);
Salt;
10 peppercorns, cracked;
Soak peas in 2 quarts water overnight. Bring to a boil in the same water,
reduce heat, add ham bone and peppercorns, cover and simmer for 1 hour. Add
vegetables and simmer for 1 hour. Remove ham bone, cut the meat from it,
discard the bone and chop the meat fine. Press the rest of the soup through
a coarse sieve or food mill. Add chopped ham, milk, bouillon and sliced
frankfurters, and simmer for 20 minutes. Add salt if necessary, to taste.
Serves 6 (this is what the cookbook says, but the truth is closer to 8).
Enjoy!
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Hal Render
University of Illinois at Urbana-Champaign
{pur-ee, ihnp4} ! uiucdcs ! render
render@uiucdcs.CS.UIUC.EDU