2 cups Dried split peas + additional one-quarter cup
2 qts Water, cold
1 lb Ham bone (optional)
2 Onions, thinly sliced
½ tsp Salt
¼ tsp Black Pepper, ground
Marjoram, a pinch of dried
1 Celery stalk, chopped
1 Carrot, chopped
1 Potato, diced
FINISHING TOUCHES
Peas, frozen or fresh
Crème Fraîche or Sour Crème
1
In a large stock pot, cover peas with 2 quarts of cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
Once peas are soaked, add ham bone (optional), onion, celery, carrot, potato, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1-1/2 hours, stirring occasionally.
Remove the ham bone and blend the soup in a blender. Return the soup to the pot and bring to a boil.
TO SERVE: Ladle soup into individual bowls. Top with a few peas. Pipe a decorative border with Crème Fraîche or Sour Crème as shown in the picture. ENJOY!
Ingredients
2 cups Dried split peas + additional one-quarter cup
2 qts Water, cold
1 lb Ham bone (optional)
2 Onions, thinly sliced
½ tsp Salt
¼ tsp Black Pepper, ground
Marjoram, a pinch of dried
1 Celery stalk, chopped
1 Carrot, chopped
1 Potato, diced
FINISHING TOUCHES
Peas, frozen or fresh
Crème Fraîche or Sour Crème
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