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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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My aunt made this soup for many years and I always loved it. Now, I make it for my family and it is a big hit every time. The prep time does not reflect the fact that the peas need to be soaked overnight. Ingredients:
1 pkg dried split peas |
6 to 8 cups water |
2 cups milk |
ham bone (with some meat) |
1/2 large onion, diced |
2 carrots, sliced into 1/2-inch pieces |
2 celery stalks and leaves, cut into 1/2-inch pieces |
1 bayleaf |
2 tsp margarine |
1/8 tsp pepper |
Directions:
1. Wash peas and soak in water overnight.
2. Drain peas.
3. To a large stock pot, add water, bayleaf, hambone, onion carrots, celery and peas to pan.
4. Cover and cook until all is soft, about three hours.
5. Puree with an immersion blender.
6. Add margarine, pepper, milk and salt, if necessary.
7. Heat through.
8. Serve with warm Italian bread or garlic bread.
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