Friday, December 9, 2011

Pea Soup, YYS!

Split Pea Soup with ham (and ham stock of course!) with shaved
parmesan and dumplings. Is there anything better on a cold winter



  1. Willing to share the recipe? I have a big ham bone with some chunks on it taking up room in my freezer that I'd love to use on something tasty!

  2. I am JUST seeing your comment now - I have to figure out how to get comments to come to me directly. Sorry for the delay replying, Kelly! Make a stock with the hambone - using bay, thyme, onion, carrot -- then strain off using a china cap, add peas, a few more carrots - 4? sliced on the bias or coined (or cubed, whatever your preference), 1/2 an onion, chopped, a drizzle of olive oil, 2c chicken stock, whatever ham you have to spare, salt and pepper. Simmer for about 90 minutes, then add flour dumplings - flour, salt, thyme or parsley, milk - don't over work - drop into the soup, cover, and cook for about 20 more minutes. Serve each bowl with at least 1 dumpling, and use a vegee peeler to shave parmesan or romano on top of soup. Enjoy! It was sooo good -- and not too thick, which I liked.