Recipe: Split Pea Soup with Spareribs

SPLIT PEA SOUP WITH SPARERIBS

3 lb spareribs
8 cups water
1 lb yellow or green split peas
2 celery stalks; cut in chunks
3 carrots; cut in chunks
4 leeks; trimmed and diced
1 tsp hickory smoked salt (optional)
1 tsp salt
1/4 tsp ground thyme
2 bay leaves
10 parsley sprigs
10 black peppercorns

Combine spareribs and water in large kettle. Bring to boil.

Rinse and drain peas and add to ribs along with celery, carrots, leeks, smoked salt, salt and thyme.

Tie bay leaves, parsley and peppercorns in small square of cheesecloth and drop into soup. Cover, reduce heat and simmer 3 to 4 hours or until soup is consistency of thin porridge. Add hot water from time to time if needed.

Remove ribs from soup, strip meat off bones and return meat to soup. Adjust seasonings, if needed. Reheat if needed, remove bundle of herbs and ladle soup into hot bowls.

Servings: 8
Adapted from source: The Los Angeles Times, 1992