Split pea soup <dairy>

8 servings

Ingredients

Quantity Ingredient
2 cups Split peas
2½ quart Water
2 Onions -- diced
1 Carrot -- grated
2 Celery stalks -- sliced
2 Sprigs Parsley
2 Sprigs Dill
3 Potatoes -- peeled and
Diced
2½ teaspoon Salt
½ teaspoon Pepper
1 cup Milk
1 tablespoon Butter

Directions

Wash the peas and combine with the water, onions, carrot, celery, parsley and dill. Cover; bring to a boil and cook over low heat 2½ hours. Add the potatoes, salt and pepper. Cook 20 minutes. Stir in the milk and butter, bring to boiling point and serve. Serves 8.

Recipe Source: THE ART OF JEWISH COOK Recipe By : Jennie Grossinger - "The Art Of Jewish

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