SOUP RECIPE - 753
LENTIL
SOUP
1/2 onion, chopped
1 tbsp. butter
2 qts. cold water
2 c. (1 lb. pkg.) dry lentils
1 to 2 celery stalks with leaves, chopped
2 to 3 potatoes, grated
1 tsp. basil
1 c. tomatoes
1 tsp. salt
Brown onion in butter.
Add cold water and dry lentils.
Bring to a boil, cover and simmer for about 2 hours.
Add several sliced carrots, celery stalks with leaves, potatoes, basil, tomatoes and salt.
Continue simmering with cover on
until vegetables are tender.
Serve with grated cheese on top if desired.
SOUP RECIPE - 754
SPLIT
PEA
SOUP
2 c. dried split peas
3 qts. cold water
1 ham bone with some meat left on it
1 lg. onion, minced
3 stalks celery, chopped fine
1 sprig parsley
Bay leaf
1 c. carrots, sliced
Soak 2 cups dried split peas in 3 quarts cold water overnight.
Add ham bone, onion, celery, parsley, bay leaf and carrots.
Heat to boil, cover and simmer 4
to 5 hours, until peas are tender and liquid is partially cooked down.
Season
to taste with salt and pepper.
A few minutes before serving, add 1 cup cream. Stir in well and heat through.
SOUP RECIPE - 755
SPLIT
PEA
OR
LENTIL
SOUP
1/2 c. uncooked dry split peas or lentils
1 sm. onion, thinly sliced
1 sm. stalk celery, chopped
1/4 c. tomato sauce
2 c. water
Wash and drain split peas or lentils.
Put all ingredients in pan.
Heat to boiling.
Cover and boil gently about 30 minutes until split peas or lentils are tender.
Makes 2 (1 cup) servings.
Menu Idea:
Serve with orangegrape fruit salad, ice cream and cake.
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