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| What You Need: |
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2 tablespoons butter
1 cup finely chopped onions
½ cup finely chopped celery
2 cups (1 pound) dried green split peas, washed in a sieve under cold running water
3 quarts water
3 medium-sized boiling potatoes (about 1 pound), peeled and coarsely grated
½ teaspoon crumbled dried marjoram
3½ teaspoons salt
¼ teaspoon freshly ground black pepper
1 pound lean ground pork
1 teaspoon ground sage
¼ teaspoon ground white pepper
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| How To Cook: |
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1. In a heavy 5- to 6-quart casserole, melt the butter over moderate heat. When the foam begins to subside, add the onions and celery and, stirring frequently, cook for about 5 minutes, until the vegetables are soft but not brown.
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2. Stir in the peas and water, then bring to a boil over high heat, meanwhile skimming off the foam and scum that rise to the surface. Add the potatoes, marjoram, 2 teaspoons of the salt and the black pepper, reduce the heat to low, and simmer partially covered for 1 hour.
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3. Meanwhile, combine the ground pork, sage, the remaining 1½ teaspoons of salt and the white pepper in a bowl. Knead vigorously with both hands, then beat with a wooden spoon until the mixture is smooth.
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4. Moistening your hands in cold water occasionally, pinch off about 1 tablespoon of the pork mixture at a time and shape each piece into a ball about 1 inch in diameter.
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5. When the soup has cooked its allotted time, drop in the pork balls and return the soup to a simmer. Cover the pot partially and continue to simmer for 30 minutes.
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6. To test the pork for doneness, lift one of the balls out of the water with a slotted spoon and pierce it deeply with the point of a small sharp knife.
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7. If the liquid that trickles out is clear yellow, the pork is done even though the meat itself appears somewhat pink; however, if the liquid is pink, simmer the soup for 5 to 10 minutes longer. Taste for seasoning and serve the soup at once.
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