Dried Pea Soup.

A dish built around peas and minced onion.

Soups.

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

2 tablespoonfuls of drippings or butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Soak the peas over night in two quarts of cold water. In the morning pour off the water, and put the peas, the meat and bone, and two quarts of fresh water in the soup kettle, and place on the fire. Cook gently. At the end of three hours put the drippings and vegetables in a small saucepan, and cook slowly for half an hour. When the vegetables have been cooked for this time, draw the saucepan forward where they will cook a little faster for one minute. Stir all the time; then draw them to the side of the pan to press out the fat, and after that put them with the soup. Into the fat remaining in the pan put the tablespoonful of flour, and stir until the mixture becomes smooth and frothy. Stir this into the soup, and add the salt, pepper, and bay leaf. Cover, and cook for three hours longer. At the end of that time take out the meat and bay leaf, and rub the soup through a coarse sieve or colander. Return to the fire and make very hot. Serve with crisped bread.
The soup must be stirred from the bottom frequently all the time it is cooking, and it must never more than bubble gently. If it cooks too rapidly it will get too thick and be in danger of scorching.

Nutrition (estimated, per serving)