adapted from the scottish women's rural institute cookbook!

50 gram dried peas			2 oz
2 litre water				2 quart
50 gram pearl barley			2 oz
vegetarian stock cubes			usually 1 per cup liquid
100 gram carrot				4 oz
100 gram leek				4 oz
100 gram turnip				4 oz
50 gram onion				2 oz
white pepper to taste
2 x 5 mL spoon chopped parsley		2 teaspoons


soak the peas overnight in cold water.  discard water
bring water to boil.  add peas, rinsed barley and stock cubes (quantity
as directed on package)
simmer 30 mins
add finely cubed vegetables and pepper.  simmer 2 hours
adjust seasoning, add parsley (i forgot this part), serves 8

notes:

i can't convert the quantities to volume without going through the process
of weighing and transferring to measuring cups.  so there are
approximate weights in imperial measurements - it's soup, it's not too
critical that the quantities are correct.  use more or less water to
correct.

i used the big turnip called swede at home and rutabaga (i think) here.
you could use the little white/purple ones too but their taste is more
peppery

originally the recipe included about 2 pounds mutton or beef bones which
are brought to the boil (skimming scum) before anything else is added.  in
this case use salt instead of stock cubes to taste.

my soup boiled rather too vigourously prior to serving and a lot of the
starch in the peas and barley leached out making the soup thicker but
cloudy.  the previous night when it was first made, it was clear and
prettier.  but perhaps the thicker stuff is better  :-)


irene