Yield: 6 Servings
|2 cans||(13.75-oz) chicken broth|
|1 pounds||Quick-cooking split peas|
|1 medium||Onion; sliced|
|1 small||Carrot; sliced|
|¾ cup||Non-dairy powdered creamer|
|¾ cup||Boiling water|
|1 cup||Slivered; cooked ham|
|½ teaspoon||Celery salt|
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, .