|Dried yellow peas||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Lamb stock||1 Quart|
|Dry bread cubes||8|
|Egg||1 , beaten|
|Chopped parsley||1 Tablespoon|
Cover dried peas with water and soak for 3 to 4 hours; drain.
Simmer peas in Lamb Stock until tender.
Dip bread cubes in a mixture of egg and milk; drop into soup.
Cover and simmer about 5 minutes.
Season to taste with salt and pepper; sprinkle with parsley.