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Split Pea Soup

April 24, 2007

We hosted the Easter brunch again this year, which meant picking up a Honeybaked ham. Tasty stuff, but if you’re throwing it out after removing all the leftover bits suitable for sandwiches, you’re tossing the best part. I finally got around to pulling from the freezer the leftover ham bone and making a split pea soup.

Very simple, but delicious. Simmer the bone for 2 hours in 3 quarts water, remove the ham and bone (pulling off the meat after it cools), tossing in 1# split peas and a bit of dried thyme. Meanwhile bring about 1# of mirepoix to a golden brown and dump it, the ham, and about 4 diced small potatoes back in to the stock. Simmer until the potatoes are tender and the peas have thickened the soup. Serve.

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From → Cooking

4 Comments
  1. How timely! I made split pea soup yesterday from my Easter ham bone. I put 8 cups of water, a pound of dried peas, carrots, potatoes, celery, and ground pepper in my slow cooker pot and let it cook for 8 to 10 hours. Easy and delicious!

  2. Holding out on us Rama? I see carrots and celery in there too… what else are we missing?

  3. hehe- no secret sauce here- that *is* mirepoix: http://en.wikipedia.org/wiki/Mirepoix

  4. Levi permalink

    Ah! Well, it would seem that _I_ am the one missing something… 😉 Thanks! (looks great, BTW)

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