Food
Split Pea Soup
By Yankee Magazine|Sep 05 2007|
Thick, nutritious, simple, and delicious.
Yield
Serves 6-8
Ingredients
2 cups green split peas
2-1/2 quarts cold water
2 onions, peeled and chopped
1 stalk celery with leaves, chopped
1 meaty ham bone
1 cup cream
Salt and pepper to taste
Croutons
Instructions
Combine split peas, water, onions, celery, and ham bone in soup kettle. Bring almost to a boil, reduce heat, and simmer gently, partially covered, 2-1/2 hours. Remove bone and press mixture through food mill. Return to kettle, add cream, and heat slowly. Chop meat from ham bone and return to kettle. Season with salt and pepper. Garnish with croutons.
pea soup sounds great,we always use clear chicken broth and not water.it makes for a heathy and tasty soup.
We always used yellow split peas.
I’ve been making pea soup for years as well as my mother before me. I use whole peas, a ham bone with a good amount of meat on it, onion & a bay leaf and just plain water. Everyone loves my pea soup & I’m always getting ham bones donated to me to make more. It happens to be a 40 degree morning & I just happen to have a ham bone!
Cooked Watermelon Steaks !!!!
I cut frozen bacon into very small pieces, and while cooking them in a Dutch Oven, I chop a whole Vidalia Onion then saute the onions with the cooking bacon. When the onions are translucent, I add the peas and either chicken broth or water and cook the heck out of the peas, using an immersive blender to mash the cooked peas (though not all of them, because I like some of the peas chewable, but soft. Oh … yummmmmmm!!!!!
I’m making split pea soup – with a meaty Easter Ham bone -on a col, rainy morning here in Radcliff, KY! It will make a great supper dish!