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Found at: gopher.quux.org:70/Archives/usenet-a-news/NET.cooks/82.04.10_cornell.2720_net.cooks.txt

Acornell.2720
net.cooks
utzoo!decvax!harpo!floyd!vax135!cornell!gil
Sat Apr 10 20:56:09 1982
Pea Soup [with Kielbasa]
            SPLIT PEA SOUP [WITH KIELBASA]
1 lb dried split green peas
3 fresh pork hocks (pigs knuckles)
  about 3/4 lb each
2 stalks celery
2 medium onions
4 scallions
2 sprigs fresh parsley
1/4 lb salt pork, chopped (I use a bacon end)
2 tsp salt
1/8 tsp dried rosemary leaves
1 bay leaf
[1 kielbasa] (about 3/4 lb) (when I made the soup I didn't use the kielbasa)
Rinse the peas under cold water and drain. Wipe pork hocks with damp paper
towels. In an eight quart pot combine peas, hocks and 2 1/2 cups water.
Bring to a boil. Reduce heat and simmer, covered, for about 45 minutes.
Wash the celery and slice diagonally into 1/4" slices. Peel the onions, cut
in half and slice thinly. Chop the scallions and parsley. In a medium
skillet saute the salt pork (bacon) over the medium heat, stirring until
crisp (about 3 minutes). Add the celery, onion and scallions and saute,
stirring until the onion is golden (about 5 minutes).
To the peas and pork hocks add sauteed salt-pork mixture, the parsley, salt,
rosemary and bay leaf. Mix well with a long-handled wooden spoon. Bring
to a boil. Reduce heat and simmer, covered, two hours or until the hocks
are fork-tender. Remove from heat.
With a slotted spoon remove the pork hocks to a shallow pan. Remove the
skin and excess fat from them. Remove the meat from the bones. Skim fat from
soup. [Wash kielbasa; slash at 1" intervals about a fourth of the way through.]
Add meat from pork hocks [and kielbasa] to soup. Add a little water if the
soup seems too thick. Bring to boiling, reduce heat and simmer covered
for 30-40 minutes. 
[To serve remove the kielbasa from the soup; cut into slices; add to each
serving of soup.] Add croutons if desired.
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The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 
 Bruce Jones, Henry Spencer, David Wiseman.


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