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. 



   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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