Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | (13.75-oz) chicken broth |
| 2 cups | Water |
| 1 pounds | Quick-cooking split peas |
| 1 medium | Onion; sliced |
| 1 small | Carrot; sliced |
| 1 | Bay leaf |
| ¾ cup | Non-dairy powdered creamer |
| ¾ cup | Boiling water |
| 3 tablespoons | Butter |
| 1 cup | Slivered; cooked ham |
| ½ teaspoon | Celery salt |
| ⅛ teaspoon | Pepper |
Combine chicken broth, 2 cups water, peas, onion, carrot and bay leaf in kettle or large saucepan. Cover and cook over low heat, stirring occasionally to prevent scorching, until peas are tender, about 2 hours.
Press through coarse sieve and return to the kettle, stirring in the creamer, boiling water, butter and ham. Heat through; season with salt and pepper. (If you like a thinner soup, add more chicken broth.) Makes 7 cups.
FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .