from the Rosie’s Riveting Recipes historic cookbook
There’s nothing like a bowl of hot soup on a cold winter’s day, and this historic recipe from the Rosie’s Riveting Recipes historic cookbook is tasty and easy to make. Some dishes simply never 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 flour.