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Split Pea Soup Recipe

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

Ruth Johnson
Added: Wednesday, July 30, 2008


1 1/2 to 2 cups dried split peas, soak overnight in water
Ham bone (or ham hocks), cut off excess fat
1 onion, chopped
2 quarts of liquid (I use up to half of my liquid with chicken broth)
1/2 cup celery, chopped
1/2 cup carrots, chopped
1 "hot' red pepper pod, chopped. Optional.
1/2 tsp. salt
1/2 tsp. pepper
White sauce:
3 T. butter or margarine
2 T. flour
2 cups milk

Place peas, ham bone and onion into Dutch kettle and bring to a boil. Reduce heat and simmer for 1 1/2 to 2 hours or until peas are soft. Remove ham from bone and "mash" peas. (I use an immersion blender for this). Add ham back to kettle. Add remaining vegetables and more liquid if needed. Reheat for approximately 30 minutes or until vegetables are tender. Make white sauce: melt butter in sauce pan. Add flour and cook over low heat for a minute or two. Slowly add milk, stirring constantly. Cook until smooth and thickened. Stir this into soup and serve.




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