English Beef Soup (Beef & Split Pea) |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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From THE MOUNT VERNON COOKBOOK, pg. 29. Storing overnight in the refrigerator improves flavor. Ingredients:
1 lb beef, top round |
6 cups water, cold |
2 teaspoons salt |
1/4 cup barley, fine |
1/4 cup split peas |
8 peppercorns |
2 medium onions, chopped |
1/2 cup carrot, chopped |
1/2 cup celery, chopped |
2 tablespoons parsley, chopped |
Directions:
1. Combine cold water, top round cut in small pieces and salt in a 4-quart soup pot.
2. Bring to a boil slowly, skim thorougly and add barley, split peas and peppercorns.
3. Cover and simmer gently for 1 1/2 hours.
4. Add chopped onions, carrots and celery and simmer 1/2 hour longer, stirring frequently.
5. To serve, sprinkle with chopped parsley.
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