(Ingredients:
- 2 cups dried split peas
- 6 cups cold water
- 1 meaty ham bone
- 1/4 pound Salt pork, cut in 1/2-inch pieces
- 10 cups water
- 1 cup diced onions
- 1 cup celery leaves and stalks, chopped
Preparation:
Soak the peas overnight in the 6 cups of cold water. Drain and put in a heavy soup kettle with the ham bone, salt pork and 10 cups of water. Cover and simmer 2 hours, then add the onions and celery. Simmer about 1 hour longer, adding another cup of water if soup dries out too much. Remove ham from bone and dice. If desired, remove the salt pork. Put the soup through a strainer, blender or food processor. Blend with ham or add ham back into soup after blending. I like to blend or mash part of my pea soup and leave some texture. If the soup not thick enough, add 1/2 cup of light cream.Serves 6
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