grandma delleplain green pea soup

Name: Grandma Delleplain Green Pea Soup
Prep time: 15 min
Cook time: 55 min
Yield: 6
Cuisine: American
Ingredients: 2 cup(s) ( brown stock ) recipe follows; 1 quart(s) water; 4 cup(s) green peas; 1/4 cup(s) diced celery; 1 - onion diced; 1 - turnip diced; 2 - sprigs of mint; 1 tablespoon(s) flour; 1 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 1/2 teaspoon(s) sugar; ## ( BROWN STOCK ); 5 pound(s) beef bone; 3 quart(s) water; 8-10 - peppercorns; 5 - cloves; 1 - bay leave; 2 - sprigs parsley; 3 - sprigs thyme; 1 tablespoon(s) salt; 1 - stalk celery chopped; 1/2 cup(s) diced carrots; 2 - large onions sliced; 1/2 cup(s) diced turnips

(2 RATINGS)

39 Pinches

donna clark

salt lake city, UT

Updated on Mar 7, 2012

This was one of my Grandmas soups that was made in the 40's . The soup was easy to make but you had to make a stock before that to go with the soups and it took a long time to make about 5-6 hours. Now days we just use bought beef stock and use it in place of making your own.

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prep time 15 Min

cook time 55 Min

method Stove Top

yield 6 serving(s)

Ingredients

2 cups ( brown stock ) recipe follows
1 quart water
4 cups green peas
1/4 cup diced celery
1 - onion diced
1 - turnip diced
2 - sprigs of mint
1 tablespoon flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon sugar
( BROWN STOCK )
5 pounds beef bone
3 quarts water
8-10 - peppercorns
5 - cloves
1 - bay leave
2 - sprigs parsley
3 - sprigs thyme
1 tablespoon salt
1 - stalk celery chopped
1/2 cup diced carrots
2 - large onions sliced
1/2 cup diced turnips

How To Make grandma delleplain green pea soup

Step 1

( BROWN STOCK ) Cut or trim meat from bones and brown meat. Put the meat and bones into a large kettle, or pot, cover with water and seasoning and bring to a boil, reduce heat and simmer 4-5 hours. Add the vegetables and cook 1-2 hours longer. Strain and cool. When cool remove the layer of fat at the top. Use the broth fot soups, stews, and gravys.

Step 2

Green Pea Soup.. combine brown stock, warer and 3 1/2 cups peas, celery, onions, turnips and mint. Cook until vegetables are tender.
Step 3

Rub through a sieve, thin with stock or water if necessary.
Step 4

Blend flour and seasoning with salt, pepper, and sugar. Add to puried vegetables and heat to boiling, stirring constantly. Add remaining whole peas, cook until tender, and serve.
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