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  Added: Apr 11, 2006  •  Visited (462)  •  Print version Print this recipe (47)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Mormon Split-Pea Soup
What You Need:
  • 2 tablespoons butter
  • 1 cup finely chopped onions
  • ½ cup finely chopped celery
  • 2 cups (1 pound) dried green split peas, washed in a sieve under cold running water
  • 3 quarts water
  • 3 medium-sized boiling potatoes (about 1 pound), peeled and coarsely grated
  • ½ teaspoon crumbled dried marjoram
  • 3½ teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound lean ground pork
  • 1 teaspoon ground sage
  • ¼ teaspoon ground white pepper

  • How To Cook:
    1. In a heavy 5- to 6-quart casserole, melt the butter over moderate heat. When the foam begins to subside, add the onions and celery and, stirring frequently, cook for about 5 minutes, until the vegetables are soft but not brown.

    2. Stir in the peas and water, then bring to a boil over high heat, meanwhile skimming off the foam and scum that rise to the surface. Add the potatoes, marjoram, 2 teaspoons of the salt and the black pepper, reduce the heat to low, and simmer partially covered for 1 hour.

    3. Meanwhile, combine the ground pork, sage, the remaining 1½ teaspoons of salt and the white pepper in a bowl. Knead vigorously with both hands, then beat with a wooden spoon until the mixture is smooth.

    4. Moistening your hands in cold water occasionally, pinch off about 1 tablespoon of the pork mixture at a time and shape each piece into a ball about 1 inch in diameter.

    5. When the soup has cooked its allotted time, drop in the pork balls and return the soup to a simmer. Cover the pot partially and continue to simmer for 30 minutes.

    6. To test the pork for doneness, lift one of the balls out of the water with a slotted spoon and pierce it deeply with the point of a small sharp knife.

    7. If the liquid that trickles out is clear yellow, the pork is done even though the meat itself appears somewhat pink; however, if the liquid is pink, simmer the soup for 5 to 10 minutes longer. Taste for seasoning and serve the soup at once.
     
    Serving Size: 6 to 8
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Vegetables » Peas
    Dish » Soup

     





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