Well-Seasoned Cookbook

flavorful recipes perfected over time

Split Pea Soup

Quick-cooking dried peas do not require overnight soaking. Some people, however, believe even those are better for soaking. Others prefer the old fashioned type. If you prefer to soak peas, measure the amount of water specified in the recipe. Leave the peas in it overnight. Next morning add the remaining ingredients. No draining is necessary. 2 cups peas = 1 lb.

Place together in kettle:

2 cups dried split peas

3 qt cold water

1 ham bone or small shank end of ham

1 large onion, minced

Add:

3 stalks celery, chopped fine

1 sprig of parsley

Bring slowly to boiling point. Cover and simmer 4 to 5 hours until peas are tender and the liquid partially cooked down. For smooth soup, rub through a coarse sieve. Some prefer leaving some peas whole. Skim off excess fat.

Thicken if desired, with:

3 tbsp. butter

3 tbsp. flour

Dilute as desired with additional water. Season with salt and pepper. Makes about 8 servings.