| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Soups, Beans, Ham, Jw, Tnt |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Split Peas |
| 1 |
|
Ham bone or 2 pork hocks |
| 1 |
|
Large Onion, chopped |
| 1 |
|
Large Carrot, diced |
| 2 |
|
Celery Stalks w/ leaves |
| 1 |
cl |
Garlic, minced |
| 1 |
|
Bay leaf |
| 1 |
|
Chile pepper, crushed |
| 1/2 |
ts |
Thyme |
| 2 |
tb |
Flour, opt'l |
|
|
Salt, pepper, and hot sauce to taste |
INSTRUCTIONS
Simmer the peas with the ham bone 2 1/2 hrs. Add the other ingredients and
simmer 1/2 hr more. Remove the bone and cut off the meat. Return the meat
to the pot. Scoop out a 1/2 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.
Posted to MM-Recipes Digest V3 #358
From: software_answers@cyberspc.mb.ca (S.Pickell)
Date: Mon, 30 Dec 1996 04:05:29 GMT
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”