Bill's Recipes
Split Pea Soup with Ham
2 cups dried split peas (or lentils)
1 ham bone or a 2 inch cube of salt pork
½ cup chopped onions
½ cup chopped peeled carrots
1 cup chopped celery with leaves
1 clove garlic
1 bay leaf
1 dash cayenne
¼ teaspoon thyme
salt and pepper to taste
Wash the peas and soak in cold water overnight. Drain the peas,
reserving the liquid. Add water to the liquid to make 9 cups (4 for
thicker soup). Cook covered with the peas, ham bone, vegetables and spices
for 2½ to 3 hours. Remove bones and put the soup through a strainer.
Serves 8.
Split Pea Soup with Ham (2)
2 cups dried split peas (or lentils)
4 cups rich chicken broth
1 carrot, finely diced
1 medium carrot, finely diced
1 clove garlic
2 bay leaf
2 cups diced ham (optional)
1 dash cayenne
¼ teaspoon thyme (omit if the broth had been made with spices)
salt and pepper to taste
Wash the peas and soak in cold water overnight. Drain the
peas, reserving the liquid. Add the liquid to the broth and then
add water if needed to make 8 cups. Cook covered with the peas
and spices for 1-2 hours, shorter time for a more "lumpy" texture.
Lightly saute the carrot, onions, garlic and add to the soup.
Simmer for an addtional½ hour. Add the optional ham. Serves 8.
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