Yield: 6 servings
Measure | Ingredient |
---|---|
2 cups | Split Peas |
1 \N | Ham bone or 2 pork hocks |
1 \N | Large Onion, chopped |
1 \N | Large Carrot, diced |
2 \N | Celery Stalks w/ leaves |
1 clove | Garlic, minced |
1 \N | Bay leaf |
1 \N | Chile pepper, crushed |
½ teaspoon | Thyme |
2 tablespoons | Flour, opt'l |
\N \N | Salt, pepper, and hot sauce to taste |
Simmer the peas with the ham bone 2½ hrs. Add the other ingredients and simmer ½ hr more. Remove the bone and cut off the meat. Return the meat to the pot. Scoop out a ½ cup of the pea mixture, puree and return to the pot OR make a slurry or water and 2 Tablespoons flour and add; cook until soup thickens. Adjust the seasonings and serve.
Variations:
Use a chicken or turkey carcass and chopped bacon.
Add chopped cooked sausage at the end of the cooking process.
Add a small amount of turnip.
Add oregano, marjoram or sage.
Add a tablespoon of tomato paste.
Submitted By JIM WELLER On 05-04-95