Split Pea Soup with Spareribs
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Description: Calls for hickory smoked salt, carrots, and leeks. Eight servings.
RecipeSource: Split Pea Soup With Spareribs RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * SPLIT PEA SOUP WITH SPARERIBS Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb Spareribs 8 c Water 1 lb Yellow or green split peas 2 Celery stalks -- cut in chunks 3 Carrots -- cut in chunks 4 Leeks -- trimmed and diced 1 t Hickory smoked salt 1 t Salt 1/4 ts Ground thyme 2 Bay leaves 10 Parsley sprigs 10 Black peppercorns Combine spareribs and water in large kettle. Bring to boil. Rinse and drain peas and add to ribs along with celery, carrots, leeks, smoked salt, salt and thyme. Tie bay leaves, parsley and peppercorns in small square of cheesecloth and drop into soup. Cover, reduce heat and simmer 3 to 4 hours or until soup is consistency of thin porridge. Add hot water from time to time if needed. Remove ribs from soup, strip meat off bones and return meat to soup. Adjust seasonings, if needed. Reheat if needed, remove bundle of herbs and ladle soup into hot bowls. (C) 1992 The Los Angeles Times - - - - - - - - - - - - - - - - - -
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