Split Pea Soup

Ingredients

• 1 lb 2 1/3 cups split peas (or lentils)
• 8 cup water or stock
• 1 meaty ham bone
• 3 Tbsp butter
• ¾ cup onion, chopped
• ¾ cup celery, diced
• ¾ cup carrots, diced
• 1 large bay leaf
• 1 tsp salt
• ½ tsp pepper
• 1 clove garlic, minced
• 3 sprig 2-3 sprigs fresh mint or 1 tsp dried mint

Method

1. Saute the onion, celery and carrots in the butter in a large kettle until just transparent. Add the remaining ingredients except the mint. Bring to a boil; reduce the heat and cover. Simmer over low heat 2 hours, stirring occasionally.
2. Remove the ham bone and bay leaf and puree the soup in a blender if desired. Chop the meat from the ham bone and add to the soup with additional chopped, cooked ham if desired. Thin with light cream or evaporated milk if too thick. (If freezing, do not thin.)
3. Add the mint and garnish with croutons and grated cheese just before serving. If desired, add a bit of sherry wine before serving.

Notes

Rosauers recipe card SP-21 ("serve topped with croutons and grated cheese"). Serves 8-12.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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