Split Pea Soup - Memories of NFLD

The other day I made

a bone-in ham supper

and we've been enjoying

the left-overs!

This cold stormy weather is
perfect for making

split pea soup,

reminiscent of one that

we enjoyed several years

ago on a fun trip

to Newfoundland!

Split Pea Soup

2 Cups dried yellow or green split peas (I like to use the yellow ones)

8 Cups light chicken stock

Trimmed ham bone plus 2-3 Cups cooked ham

1 Cup onions – finely chopped

1 Cup celery – finely chopped

1 Cup carrots – finely chopped or sliced

2 Bay leaves

1 tsp. savory

2 Tbsp. Olive Oil

2 Tbsp. Butter

Preheat heavy bottom pot, add the oil and butter and the chopped vegetables, simmer for a few minutes or until translucent.  Wash the peas and strain them well – add them to the pot along with the bay leaves and savory.  Add all the stock and the ham bone – simmer gently for 1-2 hours or until peas are softened and begin to melt.  Stir often so it doesn’t burn.  Add water to make it the right consistency if it becomes a bit too thick.  Remove the bone from the soup and save any meat remaining on the bone – trim and chop or shred. Set aside.  At this point you can use a stick blender if desired to slightly blend the peas (I like to leave it a bit chunky).  Add the meat back into the soup and heat through. Serve with dumplings and chopped chives.

To make the dumplings:

2 Cups Flour, 1 ½ tsp. baking powder, 1 Tbsp. butter – crumbed together.  Knead together with a little water or milk.  Make small rolls of dough, drop balls into hot soup and cook for 20 minutes.

I can't believe that

our trip to that

beautiful island was over

6 years ago.

I'd go back anytime.

It was one of our most memorable

vacations.

The farmer and I are planning

another wee trip.

This time to a sunny and warm

spot, due South from here.

My next post may be an inspired

guacamole or perhaps some
enchiladas?

Till next time .............. stay warm wherever you are and for goodness sake - have some hearty soup!