King's Crown wrote:
> Smells so good! We've had a blustery day today and it seems fitting. I do
> have a question do any of you put potato in your soup?
>
> Lynne
>
> Split Pea Soup
> 6 to 8 servings
>
> 2 1/4 cups dried split peas
> 2 quarts cold water
> 1 pound of ham shanks
> 1 onions, diced
> 1/4 tsp dried marjoram
> 1/4 tsp dried thyme
> 1 bay leaf
> 2 stalks celery, chopped
> 2 carrots, chopped
>
> In a large stock pot combine everything and simmer for 2 to 3 hours until
> peas are soft. Remove ham shanks; cut off meat, dice and return meat to
> soup. Run soup without the ham through a food mill if you want a perfectly
> smooth soup. Then add the diced meat. I don't do it as the peas take care
> of themselves and I like bits of vegetables in my soup.

If you like texture then next time use whole dried peas; rinse them and
place to soak in the fridge the night before. The whole peas have more
flavor too, and you may want to try yellow peas occasionally, sometimes
I mix them half and half, just 'cause I can. You forgot the black
pepper, and the diced potato, and the parsley, and the homemade
croutons. And I don't know what you call a large stock pot but 6-8
servings worth ain't it. I never use less than two pounds of peas,
usually three. To me one quart is a serving, sometimes more, usually
more... I use my 1qt chili bowls, typically another half bowl is
needed. Pea soup freezes very well, make lots.

Whole peas half n' half: http://i14.tinypic.com/2mee3wz.jpg

Sheldon