vegetable chowder recipe
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INGREDIENTS
1/2 lb. salt pork
2 or 3 sprigs parsley
1 kernel garlic
2 carrots
1/4 medium sized cabbage
1 scant cup dried beans, Lima or kidney, soaked over night
2 quarts cold water
A little celery
Any left over peas
1 tablespoon butter
Rice, salt and pepper
DIRECTIONS:
Cut off the rind of the pork and put it into 2 quarts of water to
boil. Cut off a small slice of the pork and beat it to a paste with
the parsley and garlic. Add this paste to the pork and water. Slice
the carrots, cut the rib out of the cabbage leaves. Add the carrots,
cabbage leaves, other vegetables, seasoning and butter to the soup,
and let it boil slowly for 2-1/2 hours. The last 1/2 hour add 1 small
handful of rice for each person.
When the pork is very soft, remove and slice in little ribbons and put
it back.
This is equally good eaten cold. Three bouillon cubes may be used
instead of pork, or may be added if a richer soup is desired.
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