Grandma Roses Split Pea Soup With Beef Flanken Recipes

GRANDMA'S SPLIT PEA SOUP

Steps:

• In large saucepot heat olive oil and add shallots.
• Wait 3 minutes then add garlic.
• wait 3 minutes add water then all other ingredients.
• bring to a boil then drop to a simmer for 1 hour with cover on but tilted to vent.
• serve with some good croutons.

GRANDMA'S SPLIT PEA SOUP

Steps:

• Combine all ingredients in a large soup pot.
• Bring to a boil slowly.
• Reduce heat and simmer until thick.
• Remove bone, skin, and any fat.
• Chop meat into bite-sized pieces.
• Season to taste.

GRANDMA'S SPLIT PEA SOUP

Steps:

• Add all ingredients except for the milk to soup pan and cover with water.
• Simmer 4 hours covered, adding more water as needed or until the peas break up.
• after the peas break up, remove lid and let excess water steam off until you have a thick paste.
• Add evaporated milk and serve.

RAE'S SPLIT PEA SOUP

Steps:

• Take an 8 quart pot, and add the plain split peas, the split pea soup mixes (but not the seasoning packets), and the pearl barley.
• Add in 3 quarts of water; bring to a boil with the lid tilted, because it could boil over; once it boils, lower heat to keep at a simmer where the soup "just breaks a bubble.".
• Cook this on a slow flame, for 1 1/2 to 2 hours, stirring often to prevent sticking. It will be thick.
• Now add the chicken bouillon granules, sugar, pureed reserved vegetables from a previous chicken soup, bay leaf, chicken broth, and the reserved packets from the Manischewitz mixes (mixed with a little water).
• Add salt and pepper.
• Continue to cook for another half hour; stirring often.
• You can add water to the soup if it gets too thick. Mine was perfect.
• Remove bay leaf and discard.
• Serve warm or if freezing, let the soup rest, off the burner, and once it cools to a room temperature, you can put it into quart containers to freeze.