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MOTHERíS SPLIT PEA SOUP Recipe

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This recipe for MOTHERíS SPLIT PEA SOUP is from ARTichokes and Anecdotes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Green Split Peas
Cold Water
1 Ham Bone with ham scraps and ham fat
Ham Broth, plus water if needed, to make 4 quarts of liquid
1 Bay Leaf
1 clove Garlic
1 medium Onion
2 Carrots, tops removed, carrots scraped and cut in halves
1/4 cup Brown Sugar
1-1/2 to 2 cups Milk
1 tsp. Beef Crystals

Directions:
Directions:
After cooking soup, add several slices of ham, fat removed, cut into cubes

Soak split peas overnight in cold water to cover. Next day discard the water and rinse the split peas. Place split peas in a large pot with the ham bone, ham fat, ham scraps, the bay leaf, garlic clove, onion and carrots. If you have not yet eaten the ham and do not have the bone available for flavoring, place a small slice of ham in the pot for flavoring. Stick a clove in the peeled onion and add it to the pot. Place the garlic clove on a tooth pick and add it to the pot (so you can remove it easily when the soup is done). Add seasonings. Cover all with ham broth to within one inch of the top of the pot. If there is not enough broth, add water. Simmer until split peas are tender and will crush easily with the back of a spoon. Test after one and one quarter hours. When done, remove everything but the split peas and the carrot from the broth. Put soup and carrots through a food mill. Add 1-1/2 cups milk and the Beef Crystals. Heat and taste. If needed, add more milk, 1/4 cup at a time, until the flavor and the texture pleases you. Then add the cubes of ham. SERVE AND ENJOY!

Personal Notes:
Personal Notes:
Mother was very frugal, even in good times. During the Depression, she especially needed to be. We were sure to have Green Split Pea Soup soon after Mother baked a ham. It was usually the next day at our house. If you waited a few days, you might even have a ham bone for the soup. You could even freeze the ham bone, broth, and ham scraps for later use, or remove one small slice of ham to flavor the soup as it cooked.

I have taken motherís basic Split Pea Soup recipe and put it through a food mill to make it smooth and palatable. I have also added milk.

Mother even occasionally made what she called Mulligatawny Soup after the Split Pea Soup was made. It really helped stretch the budget and the time for preparation of another meal. Hereís the Split Pea Soup recipe.

 

 

 

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