SPLIT PEA SOUP|
2 c. dried split peas
2 qt. water
1 lb. smoked ham shank or ham
hocks or 1 ham bone
1 medium onion, finely chopped
(about 1/2 c.)
1 c. finely chopped celery
1 sprig parsley
1/4 tsp. pepper
2 medium carrots, thinly
In large saucepan or Dutch oven, heat peas and water to
boiling; boil 2 minutes. Remove from heat; cover and let stand
1 hour. Add ham shank, onion, celery, parsley and pepper; heat
to boiling. Reduce heat; cover and simmer 1 1/2 hours. Add
carrots; cover and simmer until carrots are done and soup is of
desired consistency, about 30 minutes. Remove bone; trim meat
from bone and add meat to soup. For a thinner consistency,
stir milk or water into soup. Season to taste. Serve half the
soup for this meal. Refrigerate remaining soup for the next
day. Or pour soup into freezer container and freeze. Makes 2
servings and 2 for another day.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.