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Split Pea Soup With Spareribs

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      Title: SPLIT PEA SOUP WITH SPARERIBS
 Categories: Soups
      Yield: 8 Servings
 
      3 lb Spareribs
      8 c  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 ts Hickory smoked salt
      1 ts Salt
    1/4 ts 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.
  
  (C) 1992 The Los Angeles Times
 
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