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.
>
>

Split pea is also perfect for the crockpot. We often make soup very
similar to the above. Just put everything in and when you come home that
night there is a nice pot of soup. To answer the potato question I tried
it both ways and it didn't add anything. I agree about not using the
food mill.