| 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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