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Green Split Pea Soup Recipe

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

Jacqy Lewis Soderberg
Added: Thursday, July 10, 2008


1 bag of green split peas (about 2 1/2 c.)
3 quarts water
3 T. olive oil
1/2 lb. carrots, sliced
1 celery stalk, sliced
1 1/2 c. diced onion
1 medium potato, diced
1 ham bone (or ham hock and salt pork, diced)
1 bay leave, crumbled
1 large clove garlic, mashed
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground thyme
pinch of cayenne pepper
Optional: 1 lb. fresh or frozen peas
1/2 lb. vermicelli, broken into 1/2- 1 inch pieces
1/2 c. grated Parmesan or Romano cheese.

Soak split peas overnight (I never do!); drain and discard water. Instead, I just rinse them well. Place 3 quarts of water in large soup pot and heat.
Add the drained split peas and the olive oil and bring to a boil. Add the next 11 ingredients. Cook slowly for at least an hour. Remove soup from heat; discard the ham bone. Puree soup in the blender carefully. It's hot! Place soup back in the pot, bring to a boil and add the fresh peas if you prefer. Cook slowly another hour. Check for doneness. At this point you may add the uncooked vermicelli and cook 6 minutes longer.
(You can cook the vermicelli separately if you want to.) Serve with grated cheese.

Personal Notes:
Personal Notes:
I usually don't add the fresh or frozen peas but I do add the pasta. To make leftovers stretch, add a can of consommé.




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