Ham and split pea soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dried peas |
| 2 | cups | Cold water |
| 1 | medium | Onion; sliced |
| 1 | tablespoon | Ham fat |
| 1 | Ham shank | |
| ⅓ | teaspoon | Celery salt |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 7 | cups | Cold water |
| 1 | tablespoon | All-purpose flour |
| 1 | tablespoon | Shortening or drippings |
| 2 | cups | Cold milk |
Directions
WHITE SAUCE
Soak dried peas overnight in 2 cups cold water. Drain. Saut‚ sliced onion until tender in ham fat. Add ham shank, drained peas, celery salt, salt, pepper, and 7 cups cold water. Cover, bring to a boil, and simmer gently for 2 hours. Remove ham bone and slice meat. Combine with White Sauce, heat well, and serve. Yield: 6 to 8 servings.
White Sauce: Blend flour and shortening or drippings in top of double boiler. Gradually add 2 cups milk and cook, stirring constantly, for about 10 minutes. Yield: 2 cups.
SOAK BEANS OVERNIGHT
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .
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