On 08/01/2012 2:22 PM, 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.
>
> 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.
>


That is a lot different from the way I make split pea soup. I use one
one diced onion, one large diced carrot and a couple celery stalks.I
sautee them, add a couple bay leaves. Toss in split peas, a few litres
of water and a smoke ham hock. Bring it to a boil and and then simmer
until the peas turn mushy. Remove the ham hock. Strip the skin from the
hock. Scrape the meat from the bone, chop it and then return it to the
soup mix. Season with freshly ground pepper. There should be enough
salt from the ham hock.