Side Pannel
Split Pea with Ham Soup
Ingredients List
- 2 cn (13.75-oz) chicken broth
- 2 c Water
- 1 lb Quick-cooking split peas
- 1 md Onion; sliced
- 1 sm Carrot; sliced
- 1 Bay leaf
- 3/4 c Non-dairy powdered creamer
- 3/4 c Boiling water
- 3 tb Butter
- 1 c Slivered; cooked ham
- 1/2 ts Celery salt
- 1/8 ts Pepper
Directions
Combine chicken broth, 2 cups water, peas, onion, carrot and bay leaf in
kettle or large saucepan. Cover and cook over low heat, stirring
occasionally to prevent scorching, until peas are tender, about 2 hours.
Press through coarse sieve and return to the kettle, stirring in the
creamer, boiling water, butter and ham. Heat through; season with salt and
pepper. (If you like a thinner soup, add more chicken broth.) Makes 7 cups.
FOOD SECTION, ARKANSAS GAZETTE,
12/29/1966
kettle or large saucepan. Cover and cook over low heat, stirring
occasionally to prevent scorching, until peas are tender, about 2 hours.
Press through coarse sieve and return to the kettle, stirring in the
creamer, boiling water, butter and ham. Heat through; season with salt and
pepper. (If you like a thinner soup, add more chicken broth.) Makes 7 cups.
FOOD SECTION, ARKANSAS GAZETTE,
12/29/1966
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