Split Pea Soup
From Helen
Ford (Kimler), Submitted by Deirdre
Split Pea Soup
Although not hand
written, I remember my mother making this on many occasions. This is still the
recipe I turn to for split Pea Soup.
1 lb. dried split green peas
1 ham bone
1 large onion
1 handful parsley
A small bunch of celery including leaves
4 or 5 carrots peeled
Salt and pepper to taste
4 quarts water
Pinch of whole Thyme (optional)
Combine
everything but carrots and after water comes to a boil turn light low and simmer
all day. Put stock through a strainer and add chunks of carrots, cooking until
carrots are done. Serve with croutons: Cut sliced rye bread into small cubes and
brown in butter in skillet, stirring so they don’t burn.
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