Swedish style pea soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -EILEEN LAMPARELLI | ||
| 1 | cup | Yellow split peas |
| 1 | Meaty ham hock | |
| 2 | quarts | Water |
| ½ | teaspoon | Dry mustard |
| 4 | Carrots; diced | |
| 1 | Onion; diced | |
| Salt and pepper; to taste | ||
| 2 | tablespoons | Dry sherry (optional) |
Directions
Soak the peas overnight and drain. Place in the crockpot along with the ham hock, water, mustard, carrots and onion. Cover and cook on LOW for 8 to 12 hours. When the peas are tender, mash lightly with a spoon. Add salt and pepper and if desired the sherry. Heat about 30 minutes more. Sometimes I cook this overnight and just heat up when it's time to eat.
From the MM database of Judi M. Phelps. jphelps@... or jphelps@...