Dried Pea Soup
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INGREDIENTS 6 medium onions
1 small bunch celery
12-ounces dried green peas
1 package concentrated chicken soup, noodles, too
Salt and pepper
Marjoram
2 bay leaves
9 quarts water
1 ham bone
3 short ribs of beef
1/2 pound cubed salt pork
6 frankfurtersCut 6 medium-sized onions into quarters and cut 1 small bunch of celery into 1-inch pieces. Place these in a large pot with 12-ounces of dried green peas, 1 package concentrated chicken soup, noodles and all. Season with salt and pepper, marjoram to taste, and 2 bay leaves. Add 9 quarts water and bring to simmer.
When the soup has started to simmer, add 1 ham bone, 3 short ribs of beef, and 1/2 pound cubed salt pork. Cook together very slowly for 3 to 4 hours.
Strain the soup into a large bowl. Work as many of the vegetables as possible into the soup by forcing them through a substantial strainer. Allow the soup to stand for several hours - if possible, overnight. Remove almost all of the excess fat, then serve very hot in individual soup plates with 1/2 sliced frankfurter floating in each soup plate.
Makes 12 servings
NOTE: Wonderful on wintery evenings! Try it with warm, crusty, sour-dough French bread.