Dried Split-Pea Soup

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take a good beef marrow-bone of one or two pounds weight, or the remains of roast beef-bones and gravy; add a slice of ham. Put these in a pot with a gallon of cold water; throw in the pot two cups of split peas or small white beans, two carrots, two turnips, two large onions or three small ones, a stalk of celery cut in pieces, a bunch of thyme, and a teaspoonful of mixed black and red pepper. When the vegetables are quite soft, which will be in about two hours, take the soup from the fire, strain it through a sieve or coarse cloth; add salt, and put on the fire again and boil for a few moments; then pour it over toasted bread.