Split Pea Soup
Serves
2
Yields
1 quart
Prep time:
1:00
Cooking:
4:30
Total time:
12:00

Ingredients

Directions

1.

WASH and SORT peas.

2.

In a large saucepan, ADD water and peas; BRING to boiling; SIMMER 2 minutes; REMOVE from heat; COVER; let STAND 1 hour.

3.

ADD ham bone, vegetables, bay leaf and thyme; HEAT to boiling; REDUCE heat; SIMMER, covered, until peas are soft, about 2 1/2 to 3 hours..

4.

REMOVE bone; CUT off meat; DICE; PUT aside in refrigerator; DISCARD bone.

5.

POUR soup into covered container; REFRIGERATE overnight to allow fat to rise to top and solidify.

6.

SKIM and DISCARD fat from top of soup; PUREE soup.

7.

In saucepan, COMBINE soup, meat and cream; SEASON with salt and pepper; HEAT to serving temperature.

We use the leftover bone from a bone-in cut of ham

From Savory Soups and Sides (Mastercook library)
By DK modifications
Entered by Tom King via MasterCook
Nutrition

Per Serving (excluding unknown items): 1010 Calories; 55g Fat (49.1% calories from fat); 64g Protein; 66g Carbohydrate; 27g Dietary Fiber; 262mg Cholesterol; 189mg Sodium. Exchanges: 4 Grain(Starch); 7 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 8 Fat.