My Dad's Pea Soup Recipe With Ham Bone |
|
 |
Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
|
My dad would make this after every easter and it was always great. Nothing can compare. Also, if you do not have a ham bone from easter, hamhocks work just as well. Also, if you can not find turnips, rutabas will work. Ingredients:
16 ounces split peas |
4 turnips (purple top small) |
1 ham bone |
64 ounces chicken broth |
1/2 water |
3 carrots, chopped |
2 celery, chopped |
1/4 cup onion, chopped |
1 bay leaf |
Directions:
1. Soak peas overnight.
2. Next day Place peas in colander and rinse with cold water.
3. Place Ham bone/s in large pot. You may want to remove obvious fat first.
4. Add chicken broth and water to cover ham.
5. Add rinsed peas to pot.
6. Add vegetables to pot.
7. Add diced purple top turnips to pot.
8. Cook over low heat for about 4 hours. Meat should be coming off the bone.
9. Salt to taste.
10. Remove bone and discard.
11. Remove pieces of meat and save for later or just use fresh cut ham leftover.
12. I usually put liquid in a blender to liquefy all the stuff. This usually takes a while to do it all. You’ll need an extra pot for the blended pea soup.
13. Put blended soup back on stove to heat. Add shredded carrots and the meat (if you wish) and cook for about 20 minutes stirring occasionally.
14. You may want to add some salt and maybe some more chicken broth to taste.
15. Serve with home made garlic croutons or rye bread.
|
|