Split Pea Soup - Gramma Care'S Recipe
- About 1 cup leftover ham. If you've got the ham bone too, even better. Use it also.
- 1 yellow onion cut in rough chunks.
- 1 average carrot, diced into rough chunks.
- 1 medium potato, peeled and roughly chunked.
- 2 ribs of celery.
- 1 lb. pkg dried split peas. Check for little stones.
- 1 tsp. ground thyme.
- 1 bay leaf.
- salt and pepper to taste.
- Simmer ham (and bone?) in 10 cups of water for about an hour. Remove the ham & bone and allow water to cool. While cooling, cut off only the meat part of the ham and discard the fatty parts. Chop ham to size you like and set aside. When the water has cooled, remove the hardened lard layer on top. Add the onion, carrot, potato, celery, split peas, thyme, bay leaf, salt and pepper. Simmer for an hour or until peas are mushy. Pour soup through sieve into another soup pan. In batches, blend veggies into smoothness or lumpiness you like and put back into the soup broth. Add ham back into the soup. I like a thick soup, so I also make a roux of 2 TBS flour, 2 TBS butter, and 6 TBS water, if it doesn't seem thick enough, which I add to the soup and cook, stirring, for about 15 minutes.
if, yellow onion, average carrot, potato, celery, peas, ground thyme, bay leaf, salt
Taken from www.epicurious.com/recipes/member/views/split-pea-soup-gramma-cares-recipe-50046464 (may not work)