ewriggs
11-05-2007, 01:18 PM
This is how I make this soup. It is my very extra favorite!!
1 hambone (I get one from Honeybaked Ham - really lots of meat left!)
2# split peas (I use 1 # of green and 1 # of yellow)
Put hambone in a big pot, cover with water + 3 inches. Bring to boil, then simmer for 2 hrs.
When meat is falling off the bone, remove fom heat, remove hambone, strain meat out and pick through removing most of the fat and any bone fragments. Break any ham "chunks" into little bitty pieces. Skim broth well, and return meat to the broth.
Pick over the split peas to be sure there are no little rocks or clods of dirt (this is a "natural" product...). Add cleaned peas to the broth, return to boil, then simmer for 2 hours or until all the peas have "melted" into a thick soup!!
I don't add any salt because the ham has plenty. I seldom add any pepper, either. I add those at the time of eating because I like a fresh salt/pepper flavor.
Serving options:
- serve in large soup cups with a big dollop of sour cream
- serve in large soup cups with a big dollop of Cream Sherry
- serve in large soup cups with both the above :D
- serve with a hearty bread - like rye or a whole-grain wheat
- serve in little cups on the side of another meal (I use little teacups - not mugs)
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ *~*
~*~ You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. ~*~
~*~ Earl Wilson ~*~
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ *~*
1 hambone (I get one from Honeybaked Ham - really lots of meat left!)
2# split peas (I use 1 # of green and 1 # of yellow)
Put hambone in a big pot, cover with water + 3 inches. Bring to boil, then simmer for 2 hrs.
When meat is falling off the bone, remove fom heat, remove hambone, strain meat out and pick through removing most of the fat and any bone fragments. Break any ham "chunks" into little bitty pieces. Skim broth well, and return meat to the broth.
Pick over the split peas to be sure there are no little rocks or clods of dirt (this is a "natural" product...). Add cleaned peas to the broth, return to boil, then simmer for 2 hours or until all the peas have "melted" into a thick soup!!
I don't add any salt because the ham has plenty. I seldom add any pepper, either. I add those at the time of eating because I like a fresh salt/pepper flavor.
Serving options:
- serve in large soup cups with a big dollop of sour cream
- serve in large soup cups with a big dollop of Cream Sherry
- serve in large soup cups with both the above :D
- serve with a hearty bread - like rye or a whole-grain wheat
- serve in little cups on the side of another meal (I use little teacups - not mugs)
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ *~*
~*~ You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. ~*~
~*~ Earl Wilson ~*~
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ *~*