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SPLIT PEA SOUP 2
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SPLIT PEA SOUP 2

2 oz. of split peas cooked overnight, 3 oz. of potatoes cut into pieces, a piece of celery, a slice of Spanish onion chopped up, seasoning to taste. Soak the peas in water overnight, after picking them over and washing them. Set them over the fire in the morning, and cook them with the vegetables till quite tender. Then rub all through a sieve. Return to the saucepan, add pepper and salt, and a little water if necessary; boil up, and serve with sippets of toast.

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General Soup Making Tips
VEGETABLE STOCK is made from either dried or fresh vegetables or both. Such stock is employed in making vegetable soups.