Old Fashioned Split Pea With Ham Soup
|Split green peas||1 Pound|
|Meaty ham shank||1 Pound (1 Piece)|
|Stalk celery||1 , sliced (Including Leafy Top)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Potatoes||2 Medium, peeled, diced|
|Pepper white||1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Poppy seeds||1 Tablespoon|
Sort and rinse peas; place in a 4-quart pot.
Add water and ham shank.
Wash leeks thoroughly.
Trim, leaving 3 inches of green tops.
Cut leeks into 1/4-inch slices.
Melt butter or margarine in a skillet.
Add leeks, celery and onion.
Saute over medium-high heat until tender.
Add sauteed vegetables, potatoes, salt, white pepper and bay leaf to pot.
Bring to a boil; reduce heat.
Cover and simmer until peas are tender, about 45 minutes.
Remove bay leaf and ham shank.
Pull ham from bone; discard bone and bay leaf.
Dice ham; set aside.
Puree cooked pea mixture in a blender or food processor; return to pot.
Stir in milk and diced ham.
Cook over medium heat 10 minutes, stirring frequently to prevent scorching.
Ladle hot soup into individual bowls.
Top each serving with a dollop of sour cream.
Sprinkle poppy seeds over sour cream