Grammie Nancy's Split Pea Soup Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 tbs. butter.
2 ribs celery, diced.
2 lbs. dried split peas, rinsed.
The bone left over from your dinner ham with some meat left on it.
2 bay leaves.
2 large onions, diced.
1 1/2 - 2 quarts chicken stock (store bought is fine for this).
Salt and ground black pepper to taste.
½ cup cream.
Sour cream and parsley for garnish.
You can add two cubed russet potatoes to this also.
In the accompanying photo, I have added a few of the cayenne peppers that Tony grew in the kitchen garden. Very yummy.
|
|
Directions: |
Directions:Melt butter in a large soup pot over medium-low heat. Stir in celery and onion.
Cook and stir until onions are translucent but not brown, 10 minutes.
Put the ham bone and chicken stock in and simmer for 2 hours, until the meat has fallen off of the bone.
**Auntie Reagan Diamond says use the Instant Pot for this - much better in less time!**
Remove the bone and pick off any meat left.
Stir in split peas, ham, and bay leaf.
Either transfer to a crockpot on low for 5 – 6 hours or simmer on the stove until peas are tender and soup has thickened, about 2 hours.
If using potatoes, add in the last 1/2 hour and cook just until tender. They add a nice taste and texture.
Add in the ham.
Taste, add seasoning if needed.
Take out the bay leaves and stir in cream. |
|
Number Of
Servings: |
Number Of
Servings:4 - 6 |
Preparation
Time: |
Preparation
Time:1 day |
Personal
Notes: |
Personal
Notes: This is great. The French Canadians (Great, Great, Great Grammie Aiken's people, her father was a French trapper and her mother was of the First Nation) used yellow split peas instead of green. It tastes about the same.
You can also add what ever root veggies you have hanging around, carrots, parsnips, potatoes. As with most of my soups and stews, use what you have. I have made this and other stocks and soups very successfully in a cast iron Dutch oven on top of the woodstove. Makes the house smell amazing.
|
|
