• St. Eva 03

    From Dave Drum@1:229/452 to All on Mon Jul 5 20:18:28 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Eva's Split Pea Soup
    Categories: Soups, Vegetables, Herbs, Beef
    Yield: 8 Servings

    1 lb Yellow split peas
    1 md Onion; peeled
    12 c Water or broth
    3 Ribs celery w/leaves;
    - halved
    4 md Carrots; peeled, halved
    2 sm Parsnips; peeled, halved
    1 md Turnip; peeled, quartered
    6 Sprigs fresh dill *
    1 ts Kosher salt
    Salt & pepper
    2 lb Flanken (beef short ribs)
    2 lg Beef marrow bones

    Sear the meat first in a 5 quart Dutch oven with a
    little oil.

    Add water or broth. Add a couple of sprigs of dill and
    the whole onion to the soup.

    Bring it to a boil and then reduce the heat to simmer
    (gentle bubbling) and cover. Occasionally skim the soup
    of fat and foam, and stir occasionally to loosen meat
    from bottom of the pot. Skimming usually takes 10-20
    minutes until the soup is mostly clear. Discard the
    cooked dill and onion.

    Add fresh dill and the rest of the ingredients. Simmer
    for 2 1/2 - 3 hours.

    Discard the celery, onion and dill. Puree carrots,
    parsnip and turnip in a blender if you have or else just
    mash them as you would potatoes and return them to the
    soup. The split peas tend to absorb lots of the liquid,
    so you might want to add some water before serving.

    Garnish with fresh dill.

    * COOK'S NOTE: To increase flavor from fresh dill, rinse
    and shake off excess water over the sink. Sprinkle 1 tsp
    kosher salt and rub between hands to release flavor.

    RECIPE FROM: https://www.foodnetwork.ca

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