Split Pea Soup
1 large or 2 medium onions
5 stalks of celery
16oz pkg. of dried split peas
1 lb ham
2 bay leaves
This recipe works best if you soak the peas overnight in water, but I’ve made it without doing this and it comes out fine, but takes a lot longer to cook.
Dice the onions and celery, and slice the carrots into coins, set aside. Peel the potatoes and cut them into bite size cubes. Dice the ham into bite size pieces.
Put a small amount of butter in the bottom of a large stockpot and heat under a medium flame. When pan is suitably hot, add the onions, celery and carrots. (If you’re not sure, add a little onion and see if it sizzles.) Let the vegetables saute’ for about 10 minutes, stirring occasionally. The vegetables will be ready when the onions are transluscent.
Add 1-1/2 quarts of water, peas, potatoes, and ham; reduce heat to a simmer. Stir every few minutes or so to prevent peas from sticking. This is especially important if peas were dry. Add bay leaves, 2 pinches of thyme, 2 pinches of pepper, a pinch of salt, and allow to simmer for 2 hours while continuing to stir every 10 minutes or so.
Keep the soup simmering until the peas have dissolved into a porridge like consistency. If soup is too thin, allow it to cook down; if it’s too thick, add water to thin.
Serves about 8. Goes great with a slice of dark pumpernickel bread on the side.