Pea Soup
By: Anonymous
Published: Thursday, December 10, 2009 - 2:16am

Ingredients




1 pound quick-cooking green split peas
1 med. onion
1 cup celery, in ½ inch thick slices
1 pound smokes sausage
1/4 cup butter
4 slices white bread
Snipped parsley
3 qts. water
1 1/2 tablespoons salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/4 teaspoon dried ground marjoram
1 beef bouillon cube
2 lbs. spareribs, cut into 2 rib pieces
2 med.-thick leeks

Preparation

1 About 3 hours before serving: 2 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.

Comments:
Judith C Evans

Great! I love the two different ways this dish can be served.