Split Pea Soup from the old farmers almanac colonial cookbook 1 lb green split peas 3 qts water 1 meaty ham bone 2 medium onions sliced 1 clove of garlic parsley & thyme, 1 sprig each 2 tps salt peppercorns bay leaf 1 carrot sliced 1 parsnip sliced 1 rib celery sliced 1 cup white wine Soak the split peas overnight & drain. (if your in a hurry, the peas may be cooked in a pressure cooker in 2 cups of water for 10 minutes). Put the peas in a large pot with the water, the ham bone, and all other ingredients except carrot, parsnip, celery, and white wine. Simmer on the back of the stove for 2 hours or so, stirring occasionally. Remove the bone, cut off the meat and return meat to the soup. Add remaining ingredients & simmer for 15 minutes, or until veggies are done. Sprinkle a pinch of mace atop each serving, and serve with soda crackers or biscuits. Serves 8-10 people.
Posted on: Wed, 10 Jul 2013 23:21:13 +0000
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