Green Pea Soup, Dried

Ingredients

• 1 pint Dried green peas (Approximately 2 cups or 450g)
• 3 quarts Water (Approximately 3 liters)
• 1 pound Beef (stewing cut or shin)
• 1 slice Bacon
• 2 whole Carrots
• 2 whole Turnips
• 2 whole Onions
• 1 head Celery (Or 3-4 large stalks)
• 1 to taste Salt
• 1 to taste Black pepper
• 4 slices Bread slices (For croutons)
• 1 tbsp Dried mint, powdered (Served on the side)

Instructions

1. 1Rinse the dried green peas thoroughly. Place them in a large bowl and cover with plenty of water. Let them soak overnight (or at least 8 hours) to soften.
2. 2Drain the soaked peas. Cut the beef into small chunks. Peel and chop the carrots, turnips, and onions into small pieces. Wash and chop the celery.
3. 3In a large soup pot, combine the drained peas, 3 quarts of fresh water, beef, bacon, carrots, turnips, onions, and celery. Bring to a boil, then reduce heat to a simmer.
4. 4Simmer gently for about 2 hours, stirring occasionally to prevent the peas from burning at the bottom. Cook until the peas are pulped and the meat is tender.
5. 5Strain the soup through a colander or coarse sieve, rubbing the pulp through to create a thick consistency. Return the strained soup to the pot. Season with salt and pepper to taste. Reheat gently if necessary.
6. 6Toast the bread and cut it into small squares (croutons). Serve the hot soup with the toasted bread squares and a small saucer of powdered dried mint on the side.