Split Pea Soup
We like to add a ham bone to this. If you do, add it with the ham.
When you're done, remove the bone. Cut the pieces of meat off the bone
and return them to the soup.
We serve this with red wine vinegar, Maggi, and seasoned salt on the
table.
We like to use a light rye bread instead of white bread, but I think
most folks prefer the white bread with this.
The brown sugar gives this a sweeter taste without overpowering the
other flavors.
Serves 6.

2 large slices of ham
1 sliced onion
bacon fat
1 turnip
1 large carrot
4 outer stalks of celery
1 leek
3 quarts hot water
1 pint split peas
salt and pepper
flour
cold milk
4 slices white bread
1 tsp brown sugar

Soak the peas in cold water overnight.
Dice the ham.
Fry the ham and onion in bacon fat until they are lightly browned.
Cut up the vegetables into small pieces.
Add the vegetables to the ham and onion.Soup
Let them simmer for 15 minutes.
Add the hot water and the peas.
Boil gently until the peas are tender, stirring constantly.
Season with the salt and pepper to taste.
Add the brown sugar.
Remove the soup from the fire and rub through a sieve.
If the soup is too thin, add a few ounces of flour mixed with some cold
milk.
Return the soup to the fire.
Allow to simmer for 30 minutes.
Cut up the bread into small pieces.
Fry the bread in very hot fat until nicely browned.
Remove the bread and drain it.
Add a few pieces of bread to each bowl of soup.

--
Mike
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