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 Buckingham Palace Cream of Pea Soup Recipe - Food.com
butter, heavy cream, split peas, cured pork, thyme, bay leaf, carrot, onion, leek, spinach, salt, stock or broth, sugar
From Dinner at Buckingham Palace by Charles Oliver, who worked for the British Royal Family.
Serving Size: 1 (155) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE Calories: 539.6 Calories ...
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|  NATIONAL DISH OF ANDORRA
chicken, great northern bean, cured pork, olive oil, saffron, potato, carrot, onion, leek, cabbage, ham, veal, salt, rice, pasta, water
Make a good broth with the water, veal and ham bones, simmering slowly. When nearly done, add salt to taste and the saffron. Blanch the salt pork to remove the excess salt, then dice. Heat the oil i...
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Escudella De Pages (Country Stew) Recipe
chicken, great northern bean, cured pork, olive oil, potato, carrot, onion, leek, cabbage, ham, veal, rice, pasta, water
Make a good broth with the water, veal and ham bones, simmering slowly. When nearly done, add salt to taste and the saffron. Blanch the salt pork to remove the excess salt, then dice. Heat the oil ...
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