Split Pea Soup
Source of Recipe
from Little Rock Cooks...
Recipes Handed Down from Generation to Generation
INGREDIENTS:
1-1/2 cups split peas
1 ham bone
1/2 cup carrots, diced
2 ribs celery, diced
2 medium onions, sliced
8 peppercorns
2 bay leaves
8 cups boiling water
1/2 cup light cream
Salt and pepper to taste
3/4 teaspoon sugar
TO PREPARE:
Wash peas and drain. Put peas with ham bone, vegetables, seasonings, and water in kettle. Cover and simmer over low heat until peas are soft, about 3 hours, stirring occasionally to prevent burning. Remove bone. Force soup through sieve or blend in blender. Add cream, salt and pepper to taste, and sugar. Reheat and serve.
SERVES: 6
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Copyright 1972 The Junior League of Little Rock, Inc.
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