Soup - Split Pea
Growing up I did not like peas. So when my mother-in-law made pea soup it was unappealing - until I tasted it. I was a convert and had to know how to make it. My recipe is slightly different than hers. She made it in an old-fashion, jiggle top, pressure cooker; did not add potato or marjoram, and used about 100 peppercorns. First, you have to understand that peppercorns are awful if you accidentally bite down on one. Therefore, all through the meal we were spitting out peppercorns and laughing at anyone who ate one. She used so many peppercorns that it became a family tradition to save your peppercorns and the person who had the most won. The prize? The title of having the most peppercorns in your bowl of soup.
TIP: You can freeze the ham bone. Be sure to leave some meat on the bone and freeze several chunks of ham with it. I usually end up with 2 cups of ham pieces.
Ingredients
2 ¼ cups dried split peas - 1 pound2 quarts cold water (I use 1 qt water and 1 qt chicken bouillon or stock)
1 ½ pounds ham bone (and chunks of ham) I never weigh the bone. I use whatever bone I have from the Easter ham.
2 onions, chopped
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch dried marjoram - optional
3 - 4 stalks celery, chopped (approx 1 cup)
3 carrots, chopped (approx 1 cup)
1 potato, diced - optional
Instructions
Step 1In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
Step 2
Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
Step 3
Remove bone; cut off meat, dice and return meat to soup. Add extra ham chunks if you want, celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.