| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New England |
Soups, New england |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Split peas |
| 1 |
|
Hambone or pieces of cubed ham |
| 1 |
|
Carrot; grated |
| 2 |
md |
Onions; minced |
| 1 |
|
Potato; grated |
| 1/4 |
c |
Diced celery |
| 1/4 |
c |
Green pepper; finely chopped |
INSTRUCTIONS
Servings: 4
Salt Pepper *FOR GARNISHING* Diced ham
Cover split peas with 6 cups of boiling water, let soak for 1 hour. Add
hambone, carrot, onions, potato, celery and green pepper. Season with salt
and pepper. Simmer until peas are tender. Add water if needed, simmer for 5
to 10 minutes longer. Pour into soup bowls, garnish with diced ham.
Note: The method of preparation, inclusion of ham, and the economy of this
recipe are all reflect the influence of New England's French Canadian
Population.
Posted to MC-Recipe Digest V1 #476 by Patrick & Sarah Gruenwald
<sitm@ekx.infi.net> on Dec 09, 1996.
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