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"This is a good way to use leftover ham, quite
inexpensive, and VERY tasty. I hope that you enjoy it. Some people
like to add carrots or other types of vegetables. Don't forget to
serve with buttered bread toasted in the oven."
COOK TIME 2 Hrs
READY IN 2 Hrs
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INGREDIENTS 1 ham bone
1 lb. dry split peas
4 cloves garlic, minced
1 tablepsoon each butter and olive oil
2 quarts water
2 bay leaves
1 lb baby carrots
1 lb spaghetti, broken into 3" pieces
salt and pepper, to taste
1 can evaporated milk or 1 cup light cream or milk
DIRECTIONS
Empty package of split peas into a colander or bowl. Sort through
well, removing foreign matter and imperfect peas. Rinse well. Soak
for two hours in 2 cups water.In a large soup pot or Dutch oven,
sauté minced garlic in 1 tablespoon of butter and 1 tablespoon olive
oil until garlic golden, but not brown in color. Add ham bone, water
in which peas have been soaked and 2 extra quarts of water, and bay
leaves.
Bring to a boil for 1 minute; reduce heat and simmer, covered for 1
hour. Remove cover and simmer an additional hour or until soup is
desired consistency. Add baby carrots during final 20-30 minutes of
cooking (may be roughly chopped, if desired, or leave whole).If you
prefer a pureed soup, process using a hand blender before adding
carrots.
Taste soup one half hour before serving; add additional garlic or
garlic powder and salt and pepper, as desired. Bring a separate pot
of water to a boil and cook spaghetti according to package
directions. Drain.Stir in milk or cream 10 minutes before serving.
If you have any leftover ham, add at this time.
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