Bologna Topped French Split Pea Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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BOLOGNA TOPPED FRENCH SPLIT PEA SOUP This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Quinlan, Texas in 1982. Ingredients:
2 cups split peas |
3 quarts cold water |
1 ham bone or 1/2 pound salt pork |
1 large onion chopped |
3 celery tops chopped |
1 parsley sprig chopped |
milk |
flour |
bologna thinly sliced |
Directions:
1. Soak peas in cold water overnight then add ham bone, onion, celery and parsley.
2. Simmer until peas are soft about 5 hours then dilute with milk.
3. Season to taste with salt and pepper then thicken slightly with flour and water.
4. Serve hot topped with thin slices of bologna.
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