"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Split Pea Soup Recipe

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This recipe for Split Pea Soup, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, June 3, 2006


16oz. bag Split Peas
ham bone (or 2 ham hocks)
8c. cold water
1 medium onion, sliced
2 stalks celery, sliced
1/4 tsp. dry mustard
1 bay leaf
1/2 tsp. salt
8 pepper corn
4 whole cloves
2T. lemon juice
2T. flour
2T. butter or margarine
3/4c. small elbow macaroni (cooked)

Soak beans overnight. Drain.
Add water, ham bones and all ingredients except the butter, flour and pasta. Cook approximately 2 hours. Melt butter over low heat, add flour cook 2 minutes. Add strained pea mixture (which should be thick) into the butter/flour mixture and cook stirring constantly until mixture comes to a boil. If mixture seems too thick, thin by adding boiling water a little at a time. Add cooked pasta. Sprinkle Pecorino Romano cheese on top.




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