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Split Pea Soup

Split Pea Soup
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Yield: Serves 5 to 6.

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  • 1 meaty ham bone
  • 1 pound green split peas
  • 1 onion, sliced
  • 1 carrot, diced
  • 1 bay leaf
  • 2 or 3 peppercorns
  • 2 stalks celery, chopped


Using a large soup kettle, boil ham bone in water to cover, skimming off fat. Strain, reserving meat and broth. Cook peas and remaining ingredients in broth until soft, simmering gently for 2 to 3 hours. Remove bay leaf and put soup through a food mill to puree. Add pieces of ham; reheat and serve with cornbread.
Updated Friday, September 28th, 2007

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