1. In large kettle place peas and water; bring to boil; then simmer, covered, 1 hour and 15 minutes.
3
2. Add salt, pepper, allspice, marjoram, bouillon cube, and spareribs, trimmed of all fat; stir well. Bring to boil;simmer, covered, 45 minutes.
4
3. Meanwhile, halve leeks lengthwise; then wash and cut into 1-inch slices.Peel and cut onion into thin rings. Add these, with celery and sausage, to soup; bring to boil;simmer, covered, 30 minutes or until spareribs are tender.
5
4. Meanwhile, in medium skillet, heat butter; in it toast bread, cut into small cubes, until brown and crisp. Heap in small bowl.
6
5. Serve soup in one of these 2 ways: Remove spareribs and sausage from soup; keep warm. Transfer soup to tureen or soup bowls; sprinkle with parsley; serve as first course with bread cubes. Follow with main course of spareribs and sausage, cut into 2 inch pieces, along with favorite vegetable.
7
Or, remove meat from spareribs, cut up if needed; add to soup with peeled sausage in thin slices.Serve as main dish soup with bread cubes and a tossed crisp salad. Follow with a hearty dessert.
Print This Recipe
Comments
August 13, 2010
Great! I love the two different ways this dish can be served.