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Title: Pease Soup
Categories: History Soup Reenactment Pork Vegetable
Yield: 1 Pot
| 1 1/4 | c | Split peas |
| 1 | c | Country ham, diced |
| 1 | lg | Carrot, diced |
| 1/8 | ts | Savory |
| 1 | qt | Water |
| 1/4 | lb | Salt pork, diced |
| 1 | md | Onion, diced |
| 1/2 | ts | Dry mustard |
| 3 | Whole cloves | |
| Salt and pepper to taste |
Cover peas with water and bring to a biol. Add all other ingredients. Let simmer two hours, covered until vegetables are soft and flavors meld.
If thicker soup is desired, let boil uncovered until liquid is reduced.
Served with Pumpkin corn cakes, this makes for a full meal.
Brook and Barbara Elliott "Smoke and Fire News" Vol. 11 No. 3 March 1997 Grand Rapids, OH 43522
MM Format by John Hartman Indianapolis, IN
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