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Old 01-02-2003, 08:46 AM
Vernalissa's Avatar
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Beat the winter Blues Soups On

WARMING WINTER SPLIT PEA SOUP


1 Leftover ham bone with meat
1 lb green split peas -- well washed
2 qt water
salt
1 carrot -- peeled & diced
1 lg stalk celery
1 small onion -- peeled & diced
2 sprigs parsley
1 tbsp butter
2 cloves garlic -- finely chopped
1 1/2 tsp flour
2 c potatoes -- diced
black pepper
1 can evaporated milk

Trim the fat from the ham bone and place in a 4 quart soup pot. Add the washed split peas and about 2 quarts water, which should amply cover the meat. Add a pinch of salt and bring to a boil. Reduce the heat, cover loosely, and simmer for 30 minutes.

Skim off any foam that has risen to the surface and add the vegetables and parsley. Cook for another 1 1/2 hours, or until the peas are completely soft. Add water if the soup becomes too thick. Stir frequently to prevent scorching.

Remove the ham bone. Trim off all edible meat, cut into tiny pieces and reserve. Discard the celery. Add one can of evaporated milk.

Melt the butter in a small saucepan. Add the garlic and slowly saute until it is a medium golden brown; do not let it get dark brown or black. Sprinkle in the flour and continue sauteing until the garlic becomes a medium cocoa brown. Stir into simmering soup until well blended. Simmer 10 to 15 minutes before serving.

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Chefs Tip : This soup is much better if made a day in advance.
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Vernalisa
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