Ingredients: 10 oz dried peas salt 5 c water 1 c milk 1/3 c lard 1 ea bread roll, cubed 1/2 c flour 1 T lard 2 T onion, chopped 1 pn marjoram 1 ea garlic clove, crushed Directions:1. Soak peas in water overnight. The following day, add water and cook peas over low heat until tender. 2. Prepare a roux with onion, flour and lard. Dilute with water from peas and remaining water - boil for 15 minutes. Flavor with garlic and marjoram. Add milk. Bring to a boil for 2 minutes. 3. Serve with croutons from bread roll and remaining lard. |