Split Pea Soup
Source of Recipe
BHG cookbook from 60s
Recipe Introduction
Blue ribbon winner in 70s. Don't have records of year.
List of Ingredients
1 lb. green split peas
2 1/2 quarts water
1 VERY meaty ham bone
1 1/2 cups sliced onions
1/2 t garlic salt
1/2 t pepper
1/4 t marjarom
1 cup diced celery
1 cup sliced carrots
buttered croutons
Recipe
Cover peas with water; soak overnight or boil peas gently in water 2 min and soak 1 hr. Drain
Add water, ham bone, vegetables and seasonings.
Bring to boil and cover.
Reduce heat, simmer 2 3/4 hrs., stirring occasionally.
Remove bone; cut off meat.
Puree vegetables in blender.
Return meat and pureed soup to pot.
Cook on low for 15 min.
Salt to taste.
Place in soup bowls. Garnish with croutons.
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