Split Pea Soup

Name: Split Pea Soup
Yield: 6 servings
Ingredients: 1 lb dried split peas; 1 meaty ham hock with bone; 2-4 strips Bacon and bacon grease; 1 TBS Chicken drippings or chicken bouillon; 1 cup sliced carrots; 3 stalks chopped celery; 1 medium sweet onion chopped; 1/2 cup cream; 2 TBS butter; to taste salt and pepper; 8 cups water

SilverButterfly @cook_2719135

Indianapolis, Indiana

Split Pea Soup from the Colonial Era.

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Ingredients

5 mins

6 servings

1 lb dried split peas
1 meaty ham hock with bone
2-4 strips Bacon and bacon grease
1 TBS Chicken drippings or chicken bouillon
1 cup sliced carrots
3 stalks chopped celery
1 medium sweet onion chopped
1/2 cup cream
2 TBS butter
to taste salt and pepper
8 cups water

Cooking Instructions

1

Sort through peas, clean them of any debris.
2

Put peas and ham in large pan cover with 8 cups of water.
3

Add onion
4

Bring to boil
5

Turn down to simmer and cover. Simmering for about 1 1/2 hours. Stirring frequently.
6

Remove ham bone cut ham from bone and dice putting both both and meat back into the pot.
7

Fry bacon, add grease to pot put bacon aside to crumble into soup later.
8

Add carrot and celery. Simmer another 30 minutes.
9

Add butter, cream and bacon crumbles. Stirring well add salt and pepper to taste. About 1 to 1 1/2 tsp each. I use less salt and let it be salted to taste by each person. Simmer another half hour stirring frequently and serve.