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Split Pea Soup | |
| 474 | Soup |
| Yield/Servings: 6 to 8 servings | |
| Ingredients: | |
| 1/4 cup ham fat 1 medium onion, chopped 1 cup celery slices 4 celery leaves, minced 2 tbs. flour 1 cup split peas | 2 qts. water 1 tsp. salt 1/2 cup minced ham 2 cup light cream Paprika |
| Instructions: | |
| Melt fat in dutch oven. Add celery and onion and brown lightly. Blend in flour and stir in part of water in which peas have been soaking. Bring to boil. Add remaining water, peas, and seasoning. Cover and cook over very low heat for 3 hours. The peas may be soaked in the water overnight, though they do not need as much soaking time as beans. For most flavorful soup, use water in which a ham bone has been boiled. When more convenient, soak peas 1 hour and cook in water 2 hours. Just before serving, add cream, and heat. Serve with paprika sprinkled on each serving. | |
| Submitted by: Creative Cooking USA | |
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