Split Pea Soup
A dish with dried split peas and milk at the center.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 240 ml dried split peas
- 2370 ml cold water
- 470 ml milk
- ½ onion
- 44 ml butter
- 30 ml flour
- 7 ml salt
- 1 ml pepper
- 2–inch cube fat salt pork
Make it lactose-friendly
- 1 pint milk → lactose-free milk, oat milk, or almond milk
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer three or four hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt.
This is a variation — Gutenberg edition. Base recipe: Split Pea Soup →
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 468 |
|---|---|
| Protein | 21.2 g |
| Fat | 19.4 g |
| Carbs | 54.5 g |
| Fiber | 15.1 g |
| Sodium | 2805 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States