Monday, January 21, 2008



· 2 lb neck of mutton
· 1 small pork shank
· 4 strips bacon
· 1 lb dried split peas
· ½ cup rice
· 2 large celery sticks
· 2 large potatoes
· 2 large carrots
· 1 large onion
· 2 bay leaves
· salt and pepper to taste
· 8 pints water


Slice the neck of mutton.

Cut the bacon into strips across the length.

Finely chop the celery sticks.

Peel the potatoes and grate coarsely.

Peel the carrots and grate coarsely.

Peel the onion and chop finely.

Place all the ingredients, except for the peas and rice, in a heavy Dutch oven or cast iron pot. Add 3 pints of water.

Cover and bring to the boil. Lower the heat and simmer slowly for 2 hours.

Add the peas and rice together with 4 pints of water

Season with salt and pepper.

Cover and simmer for 2 hours.

You can even add more water if you feel it's necessary.

As the pea soup thickens it must be stirred frequently to prevent burning.

This is a very thick and tasty soup.

Don't be tempted to make this Pea and Meat Soup too thin.

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