Soup #4 - Split Pea

 The Year of Soup

Soup #4 - Split Pea

    This soup comes to us from the Pennsylvania Dutch Cookbook - Fine Old Recipes - Made Famous By The Early Dutch Settlers In Pennsylvania. I've found multiple years which this cookbook was published in, but I have not yet been able to discern which year mine was published. I can tell you though that the original price sticker is on it. It was purchased for $1.39 at The Amish Farm And House at 2395 Lincoln Hwy East, Lancaster, Pennsylvania 17602. My substitution for this soup was using about 1/4 pound of bacon, diced, in lieu of the ham bone.  I wanted to use a home bone, but that didn't happen.  I liked it with the bacon. It was a good substitute for that meat flavor.  

Ingreidents:

2 cups split peas

3 quarts water

1/4 pound of uncooked bacon, diced (or like the original recipe calls for, a ham bone, cracked)

3 tbsps butter

3 tbsps flour

2 tsps salt

1/8 tsp pepper

2 cups milk

fresh or dried parsley for decoration (optional)

Directions:

Wash and soak peas overnight in hot water to cover. Drain, soaked peas in into a large sauce pot and cover with water. Add bacon/ham bone and onion, then cook until peas are soft. Remove the ham bone if using, or if using bacon, remove to a bowl. Use an immersion blender to smooth to blend the peas, Melt butter in saucepan. Blend in flour, salt and pepper. Heat until mixture bubbles and add milk gradually. Stirring constantly. Bring to boiling and cook for 1 to 2 more minutes. Blend into the pea mixture and add the bacon back to the pot. Heat thoroughly and serve hot. Serves 12 to 14. 

Split Pea Soup