Tuesday, November 16, 2010

Anna Sultana's Broth & Split Pea Soup, Maltese Style

There's quite a variety on the shelves of any grocery store.

Where did Ma's broth come from?

Ahh... remember those bones?  Ma would've placed them in a roasting pan, covered them with water, put the lid on and popped them in the oven to simmer while the meat was roasting or a cake was baking.  
No point letting all that heat go to waste for a cake.

When you take the bones out and they've cooled a bit, don't forget to scoop out the softened marrow and stir it into the liquid.  It adds a bit of flavor to the broth.


Another use for pork bones was Split Pea Soup.

Place in a large pot
Ham bone or hocks 
1 pound split peas, cleaned
1 large onion, minced
1 sausage, sliced (your choice/optional)
3 Quarts water

Bring to a boil
Reduce heat, simmer 3 to 4 hours
Stir occasionally
season and serve


Nothing went to waste in Ma's kitchen.

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