On Jan 8, 11:22*am, Mike Muth > wrote:
> 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.
>
Another old one, it appears. Are all that you plan to post like
this?

> 2 large slices of ham
> 1 sliced onion
> bacon fat
> 1 turnip

I'd make that optional.

> 1 large carrot
> 4 outer stalks of celery

1 or 2 small ribs would be more than enough for me.

> 1 leek

Optional, too.
> 3 quarts hot water
> 1 pint split peas
> salt and pepper
> flour

No.

> cold milk
> 4 slices white bread

substitute your favorite croutons.

> 1 tsp brown sugar

Definitely optional.
>
> Soak the peas in cold water overnight.

Completely unnecessary. Besides the ingredients, the tipoff that the
recipe is old.

........
> Remove the soup from the fire and rub through a sieve.

Nowadays pretty nostalgic. Food mill or wand blender or blender, or
omit the step.

> If the soup is too thin, add a few ounces of flour mixed with some cold
> milk.

Not. If peas have cooked enough it won't be thin whether or not
pureed. Flour and milk are not good additions.

just my personal comments. ymmv. So far, all your recipes seem more
like old starting places rather than tried and adjusted and improved.
Okay it that's your intended style, but not especially interesting to
me. -aem