Split Pea And Ham Soup
|Dried split peas||1 Pound (2 Cups)|
|Water||12 Cup (192 tbs)|
|Smoked ham bone||1 (Plus Any Meat Scraps)|
|Finely chopped onions||1 Cup (16 tbs) (2 Medium)|
|Finely chopped carrots||1 Cup (16 tbs) (3 Medium)|
|Chopped celery||1⁄2 Cup (8 tbs) (Stalk And Leaves)|
|Ground cloves||1⁄4 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
Combine the peas and water.
Bring to the boil.
Remove from the heat and let stand 1 hour.
Skim any impurities from the top.
Add the bone, vegetables, and seasonings but not the salt.
Simmer uncovered about 2 hours or until the peas are tender.
Taste, add salt if necessary.
Remove bone and bay leaf.
Chop any meat from the bone back into the soup.
For a smooth soup, pass through a sieve or food mill or use a blender.
Return to saucepan.
For better flavour, serve the day.
Garnish with croutons (fall grilled steak menu) or 1 tsp sour cream or 1 tsp lightly salted whipped cream on top of each bowl.