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Split Pea and Tomato Soup




Source of Recipe


Virginia Butterfield


List of Ingredients




Split Pea and Tomato Soup


2 c. dried split peas
6 c. water
1/4 c. chopped onion
1 c. chopped smoked ham or a 2-pound smoked ham hock
1 t. salt
1 c. milk
1 c. peeled, seeded, and chopped ripe tomatoes, including their juice
freshly ground black pepper
freshly made croutons for garnish


Recipe




Rinse and carefully clean the dried peas.

Put them in a heavy 3-quart saucepan with the water, onion, ham hock, and salt (when using chopped ham, do not add the salt until later).

Simmer on low to medium heat for 1½ hours, stirring with a wooden spoon every 10 minutes to prevent the peas from sticking.

Remove the ham hock and cut off all the meat.

Chop the meat into bite-size pieces.

Puree the peas in a food processor, blender, or food mill.

Put the pea puree back on the pan with the milk, tomatoes, pieces of ham, and pepper to taste.

Simmer on low heat for 30 minutes, stirring occasionally.

Serve with croutons as a garnish.

Makes 6 servings