| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup | 6 | Servings | |
INGREDIENTS
| 2 | cn | (13.75-oz) chicken broth |
| 2 | c | Water |
| 1 | lb | Quick-cooking split peas |
| 1 | md | Onion; sliced |
| 1 | sm | Carrot; sliced |
| 1 | Bay leaf | |
| 3/4 | c | Non-dairy powdered creamer |
| 3/4 | c | Boiling water |
| 3 | tb | Butter |
| 1 | c | Slivered; cooked ham |
| 1/2 | ts | Celery salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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