posted by Mona M 07-06-100 4:47 AM
Split Pea Soup
from River Road Recipes... The Textbook of Louisiana Cuisine
1 large ham bone
1 pound split peas
3 quarts water
1 white onion
1/2 carrot, diced
Seasoning (salt, red and white pepper)
6 slices bacon (optional)
2 eggs, hard cooked (optional)
Place split peas and ham bone in cold water and let come to a rapid boil. Continue boiling until peas have dissolved.
Turn heat low and add seasoning. Cook slowly for two and a half hours.
Before serving put soup through strainer. Replace ham bits in soup, discarding bone, fat, etc. To serve, you may add a tablespoon crumbled bacon and chopped egg to each plate of soup after soup has been ladled.
Serves 6
Copyright 1959 The Junior League of Baton Rouge, Inc. All rights reserved.
posted by Mona M 03-28-102 2:47 PM
Split Pea Soup
from Little Rock Cooks... Recipes Handed Down from Generation to Generation
1-1/2 cups split peas
1 ham bone
1/2 cup carrots, diced
2 ribs celery, diced
2 medium onions, sliced
8 peppercorns
2 bay leaves
8 cups boiling water
1/2 cup light cream
Salt and pepper to taste
3/4 teaspoon sugar
Wash peas and drain. Put peas with ham bone, vegetables, seasonings, and water in kettle. Cover and simmer over low heat until peas are soft, about 3 hours, stirring occasionally to prevent burning. Remove bone. Force soup through sieve or blend in blender. Add cream, salt and pepper to taste, and sugar. Reheat and serve.
SERVES: 6
Copyright 1972 The Junior League of Little Rock, Inc.