Chicken And Peas Potage
|Chicken backs||2 Pound|
|Cold water||2 Quart|
|Onion||1⁄2 , sliced|
|Celery leaves||1 Cup (16 tbs)|
|Diced salt pork/Bacon||1⁄4 Pound|
|Onion||1 , chopped|
|Yellow peas||1 Pound|
Combine first seven ingredients in a deep saucepan.
Bring to a boil, then skim and reduce heat.
Cover and simmer for 2 hours.
Strain and save broth.
Separate meat from the bones and refrigerate.
Discard bones, skin, celery leaves, peppercorns, bay leaf.
Saute salt pork and chopped onion together until onion is tender.
Add broth and peas.
Cover and cook slowly for 1 1/2 to 2 hours, or until peas are very tender.
Add chicken and season to taste with salt, pepper and a sprinkle of thyme.
If you prefer a thinner soup stir in a little boiling water or warm milk.