| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Split Pea Soup

3/4 pound split green peas
4 ounces ham, chopped
1 onion, sliced
1/4 teaspoon salt
1/8 teaspoon white pepper
1 bay leaf
1/4 teaspoon garlic powder
1 celery rib, chopped
1/4 heavy cup cream

1. In a large saucepan cover the split peas with cold water. Cook the peas for 5 minutes on low heat. Remove from the heat and cover the saucepan. Let stand for 1/2 hour.
2. Add chopped ham, sliced onion, salt, white pepper, bay leaf, and garlic powder. Bring to a boil, then cover, reduce the heat, and allow to simmer for about 1 hour, or until the peas are soft; stirring occasionally.
3. Add chopped celery rib and cream; stir well. Simmer for another 1/2 hour.

Makes 6 servings.