This one will warm you up on a cold winter day.
1 lb To 1 1/2 peas
water to cover...add more as it goes on
1 Ham bone or two smoked pigs feet
3 Potatoes; halved
3 Carrots; sliced
1 Onion; chopped
Salt & pepper to taste
Wash and pick over peas to remove any little
stones. Put in a large kettle, cover with water
and simmer a few hours. Meanwhile, simmer ham bone,
covered with water, separately from the peas. When
the peas are soft, strain them. Put back into
kettle, add ham picked from the bone, ham juice
and remaining ingredients. Peas will mush up and
turn into a puree as the soup finishes cooking.
Simmer gently until potatoes are done.
Note, if you buy a smoked ham and have it as a meal first, just chunk up the "left overs" and do this recipe the next day.
I like mine with rye bread for dunkin'.
You'll like this one.
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