Subj : St. Eva 03
To   : All
From : Dave Drum
Date : Wed Mar 24 2021 16:24:04

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Beef will make you fat. Eat chicken. - the cows
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