There’s nothing like a bowl of hot soup on a crisp fall day, and Rosie has the recipe for a hot and tasty split pea soup that’s easy to make.
Some dishes never seem to go out of style, and this is one of them.
SPLIT PEA SOUP
- 8 oz. cooked cubed ham (about 1 1/4 cups)
- 1 ham bone
- 2 1/2 quarts ham stock
- 1 1/2 cups split green peas
- 2 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup sliced onion
- 4 tablespoons butter
- 6 tablespoons flour
Place ham bone, stock, peas, seasonings and onion in large pan. Simmer 2 hours. Melt butter, add flour and blend. Add a small amount of soup stock and stir until smooth, then stir into soup to thicken slightly. Let cubes of ham heat in soup before serving. Makes 4 generous servings.
Modern adaptation: Ham hocks may be used in place of the ham bone. To make a ham stock boil the ham hocks or ham bones in water for approximately one to two hours. Chicken stock can be added to the ham stock or even used as a substitute for the ham stock. Cornstarch can also be used as a thickener instead of the flour.