PEA SOUP AND SPARERIBS

PEA SOUP AND SPARERIBS

Ingredients:
3 pounds spareribs, in two pieces
4 cups water
1 pound (about 2 cups) green split peas, rinsed and picked over
2 ribs celery, cut up
3 large carrots, diced
1 large onion, chopped
1 teaspoon salt
8 allspice berries
8 juniper berries
3 bay leaves

Directions:
RINSE AND DRY the ribs, and place in a large kettle or a large slow cooker. Add the
water, peas, celery, carrots, onion, salt, allspice, juniper berries, and bay leaves.
Cook on high for 1 hour. Reduce the heat to low and simmer until the soup is the
consistency of thin porridge, 4 hours. (If cooking on top of the stove, first heat to
simmering, then reduce the heat to medium-low and continue cooking. Add more hot
water if the soup cooks down too far and becomes thick.)
Remove the ribs from the soup, cut into individual ribs, and trim the meat off the
bones. Return the meat to the soup. Adjust the seasonings if needed. Discard the bay
leaves.
bread
RUSTIC RYE BREAD
THIS BEAUTIFUL BREAD HAS JUST A TOUCH OF SWEETNESS, A CRUSTY TOP, AND A FIRM
TEXTURE. IT HOLDS UP WELL TO SANDWICHES AND IS A HEARTY ACCOMPANIMENT TO PEA
SOUP.
Makes 1 loaf
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
1¼ cups warm water (105° to 115°F)