Busch's Grove: Split Pea Soup Busch's Grove was an unpretentious white frame roadhouse on Clayton Road at Price, in the city of Ladue. For years the name epitomized genteel, gracious dining in St. Louis. The restaurant was known for its screened cottages, as well as the steaks coming from its grill and the mint juleps served over its bar.
Split Pea Soup Source: Symphony of Cooking, 1954 Yield: 1 gallon Ingredients
Preparation Wash peas and put in pot with about a quart of water. Put to boil. Pull the pot from heat. Brown onions in skillet. Add onions and peas and add stock enough to make a gallon. Put on the fire and cook until peas are tender. Add tomatoes and cook another five minutes. Add salt and black pepper to taste. Put flour and cool water (about a cup) in bowl and beat until smooth. Pour on the soup. Stir to prevent lumps. Copyright © 2018 LostDishes.com |
