"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for SPLIT PEA SOUP, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Larry Volk
Added: Thursday, October 1, 2009


1 pkg (32 oz) dried split peas
1 cup coarsely chopped raw carrots
! cup coarsely chopped raw celery
1 cup coarsely chopped raw onion
1 meaty ham bone, or 2 cups diced cooked ham
2 garlic cloves
2 bay leaves
1/2 tsp dried thyme
1/2 tsp dried tarragon
10 cups chicken stock or water
salt and pepper to taste

Combine all of the ingredients in a large pot and simmer covered for about two hours.
Remove ham bone and set aside to cool.
Remove bay leaves.
Optional step - puree the soup in batches .
When cool, remove ham meat from the bone, dice and add to soup.

Personal Notes:
Personal Notes:
The puree step is optional. I have made this soup both ways, and both are good. It depends on if you like your pea soup smooth or with veggie chunks.




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