Friday, December 7, 2018

Rosie's Recipe -- Split Pea Soup


There's nothing like a bowl of hot soup on a crisp fall day, and this recipe from Rosie's Riveting Recipes is tasty and easy to make. Some dishes never go out of style, and this is one of them. 

GM


SPLIT PEA SOUP

   8 oz. cooked cubed ham (about 1 1/4 cups)
   1 ham bone
   2 1/2 quarts ham stock
   1 1/2 cups split green peas
   2 1/2 teaspoon salt
   1/4 teaspoon pepper
   1/2 cup sliced onion
   4 tablespoons butter
   6 tablespoons flour

Place ham bone, stock, peas, seasonings and onion in large pan. Simmer 2 hours. Melt butter, add flour and blend. Add a small amount of soup stock and stir until smooth, then stir into soup to thicken slightly. Let cubes of ham heat in soup before serving. Makes 4 generous servings.

Modern adaptation: Ham hocks may be used in place of the ham bone. To make a ham stock boil the ham hocks or ham bones in water for approximately one to two hours. Chicken stock can be added to the ham stock or even used as a substitute for the ham stock. Cornstarch can also be used as a thickener instead of flour.



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