| Pea Soup | Soups |
|
ham bones from a roast
2 carrots,scrubbed and quartered 1 large onion,peeled and quartered 1 celery stalk,chopped 1 bay leaf 1 tsp. thyme |
1 tsp. dry parsley flakes
dash of powdered allspice 1/4 tsp. fresh ground pepper 2 cups dried green peas water salt to taste |
Put ham bones in a large pot and cover with water. Bring to a boil and skim off the scum that accumulates for about 5 minutes. Add the vegetables and spices (except salt) and bring to a boil;add dried peas. Simmer, partly covered for 6 hours or more. Strain, pressing through as much as you can; cool and refrigerate for 6 hours or overnight. Remove fat from the top; reheat and serve. Thin as required with water or white wine.
VARIATION: Chilled Pea Soup with Mint
To 4 cups of thick pea soup,add 1 cup chicken stock and 1/2 cup heavy cream. Chill. Just before serving,sprinkle with freshly chopped mint. Serve cold to 6 people.