Wednesday, April 30, 2008


Pea soup (recipe in the comments)

This recipe originated with my Dad's mom. She passed it on to my mother, who has passed it on to me. It is simply the best pea soup in the world. It's easy to make, as most of the cooking is unattended simmering. You just have to be prepared to make this 2 hours before you want to eat.

Note: Though this is supposed to be a thick soup, it thickens a lot as it sits. Add water if you are reheating it to thin to a more reasonable consistency.

Prep Notes
Difficulty: Easy
Chopping: Onion, carrot, celery
Time: 15 minutes to prep, 2 hours to cook
Make ahead: A make ahead wonder. It freezes well too.

J: "Thank you Grandma Rose!"
M: "Yum."

1 comment:

J said...

Pea Soup – J’s Grandma Rose and J’s Mom
3 quarts

1 large onion, peeled
4 carrots, peeled
4 stalks celery
1 lb green split peas
7-8 oz ham, finely diced or 1 ham bone
1 t salt
½ t pepper
¾ t thyme
6 cups water (no more)

Chop each type of vegetable separately in a food processor. Combine all ingredients in a large pot. Bring to a boil and turn down to a low simmer, cover and cook for 1 ½ - 2 hours. Two hours is a maximum time.