Ham and split pea soup

Yield: 6 Servings

Measure Ingredient
1½ cup Dried peas
2 cups Cold water
1 medium Onion; sliced
1 tablespoon Ham fat
1 Ham shank
⅓ teaspoon Celery salt
1 teaspoon Salt
¼ teaspoon Pepper
7 cups Cold water
1 tablespoon All-purpose flour
1 tablespoon Shortening or drippings
2 cups Cold milk


Soak dried peas overnight in 2 cups cold water. Drain. Saut‚ sliced onion until tender in ham fat. Add ham shank, drained peas, celery salt, salt, pepper, and 7 cups cold water. Cover, bring to a boil, and simmer gently for 2 hours. Remove ham bone and slice meat. Combine with White Sauce, heat well, and serve. Yield: 6 to 8 servings.

White Sauce: Blend flour and shortening or drippings in top of double boiler. Gradually add 2 cups milk and cook, stirring constantly, for about 10 minutes. Yield: 2 cups.


From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

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