Family Favorite Pea Soup

1 lb dry Split Peas
2 qt. water (8 cups)
1/2 lb Beef Shank
1 large Onion (chopped)
2 small Carrots (peeled and corsly chopped)
2 small Parsnips (peeled and corsley chopped)
3 cloves Garlic (finely chopped)
1 tsp Salt
2 Bay Leaves
Carrot strips (optional)

Sort through dry peas and discard any pebbles or discolored peas. Rinse and drain peas; combine with other ingredients in a 4 quart pot. Bring to boiling; reduce heat. Cover and simmer on low for 1 hour or till nearly smooth, stirring occaisonally. Remove Bay Leaves and shank bone before serving.
If desired, when cool enough to handle, cut the meat off< the bone and chop into small pieces. Return meat to soup and heat through before serving. Garnish with carrot strips if desired. Makes 8 servings

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