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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Mondays were washdays at our house when I was a child, and because of it being such a busy day, washdays were always soup days . My grandma's pea soup was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like dumplings and sausage. Try it one and you'll be hooked. Ingredients:
1/2 pound dried whole peas |
1/2 pound dried green split peas |
1 meaty ham bone |
3 quarts water |
1 large onion, chopped |
1 medium carrot, chopped |
2 celery ribs, chopped |
1/2 cup chopped celery leaves |
1 teaspoon bouquet garni (mixed herbs) |
1 tablespoon minced fresh parsley |
1 bay leaf |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 pound johnsonville® smoked sausage, chopped, optional |
spaetzle dumplings: |
1 cup all-purpose flour |
1 egg, beaten |
1/3 cup water |
Directions:
1. Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven.
2. Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours.
3. Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and sausage if desired to pan.
4. For dumplings, place flour in a small bowl; make a depression in the center of the flour; add egg and water and stir until smooth.
5. Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, for 10-15 minutes. Discard bay leaf. Yield: 4 quarts.
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