[Bordermarch] Tessa's Phoenician Soup

[W G Wimberley]

Thank you for sharing this!
Meresankh

-----Original Message-----
>From: tessa <tessa at gt.rr.com>
>Sent: Jan 9, 2010 3:19 AM
>To: Barony Bordermarch <bordermarch at lists.ansteorra.org>
>Subject: Re: [Bordermarch] Tessa's Phoenician Soup
>
>Meresankh,
>Glad to share how. Thanks for asking. Glad you thought it tasted good.
>
>Phoenician Pease Soup w/ Boar & Grains & Carrot Slivers
>
>Please adapt as you wish.
>I do not exactly "measure"... and I cook with very little salt.
>
>Ingredients:
>Pork bone w/ ample flesh on it
>3 to 4 Cups total, dried Split Peas, various colors.
>1 Leek, Celery, Garlic pod, Parsley, Herbal seasonings of your choice.
>(If lacking fresh herbs, dehydrated will do.)
>1 Tbs. Olive Oil
>1 Root such as a sweet root Parsnip (or modern Carrot), slivered
>1/2 Cup grains (Barley, Rice, as you please)
>
>Directions:
>Save from recent left-over smoked boar, a goodly shoulder or hip bone joint, 
>with ample flesh about it.
>This to boil in pot #1 for the marrow and broth that it will render and to 
>tenderize the pork shoulder meat.
>
>Gather dry pease in assorted colors of green, orange, yellow, brown.
>Wash well the pease; place them in pot #2, and cover in water to soak.
>I start the burner on low and let the peas soak in warming water for a 
>couple of hours or longer.
>
>Finely chop the leeks (onions), celery, and other herbs.
>In another pan #3, in olive oil to dampen the base of the pan, sauté chopped 
>leeks, celery, and garlic, parsley and/or what you may.
>
>If lacking a goodly marrow bone with flesh of boar, use cubed pork chops 
>instead, or ham.
>(Modern concentrated ham base from a jar can also be used to develop broth 
>with added flavor if you choose.)
>
>To a warm pot of soaked Pease,
>add the Marrow Broth or other liquid you prefer and also the Meaty parts.
>Stir in sautéed herbs.
>Add slivers of Root.
>Bring to a boil. Continue to add Liquid as needed, stirring often.
>Add in any other seasonings to your taste.
>Allow to boil rapidly on hottest for about 5 minutes, then add Grains to 
>pease pot. Lower the heat.
>Simmer over low heat for 30 minutes covered, until split pease and grains 
>are softened.
>Stir often.
>Continue to simmer on low for 20 more minutes or longer while liquid is 
>plentiful.
>This soup will hold well, staying warm in a crock pot, for several hours.
>
>I have also tossed in at last few minutes of cooking, crumbs of yesterday's 
>toast, depending on the liquid consistency of the soup.
>Ladle into bowls. Serve aside fresh hot bread of choice.
>
>
>----- Original Message ----- 
>From: "W G Wimberley" <kwcw3f at peoplepc.com>
>To: "Barony Bordermarch" <bordermarch at lists.ansteorra.org>
>Sent: Tuesday, January 05, 2010 9:27 PM
>Subject: Re: [Bordermarch] Tessa's Phoenician Soup
>
>
>> Mistress Tessa, would you share the recipe for the Phoenician Soup? It was 
>> soooo good!
>> Meresankh
>>
>
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