Split Pea Soup - Gramma Care'S Recipe

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   Simmer ham (and bone?) in 10 cups of water for about an hour. Remove the ham & bone and allow water to cool. While cooling, cut off only the meat part of the ham and discard the fatty parts. Chop ham to size you like and set aside. When the water has cooled, remove the hardened lard layer on top. Add the onion, carrot, potato, celery, split peas, thyme, bay leaf, salt and pepper. Simmer for an hour or until peas are mushy. Pour soup through sieve into another soup pan. In batches, blend veggies into smoothness or lumpiness you like and put back into the soup broth. Add ham back into the soup. I like a thick soup, so I also make a roux of 2 TBS flour, 2 TBS butter, and 6 TBS water, if it doesn't seem thick enough, which I add to the soup and cook, stirring, for about 15 minutes.

* Per serving · 4 servings · Values may vary.

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