Split Pea and Tomato Soup
Rinse and carefully clean the dried peas. Put them in a heavy 3-quart saucepan with the water, onion, ham hock, and salt (when using chopped ham, do not add the salt until later). simmer on low to medium heat for 1½ hours, stirring with a wooden spoon every 10 minutes to prevent the peas from sticking. Remove the ham hock and cut off all the meat. Chop the meat into bite-size pieces. Puree the peas in a food processor, blender, or food mill. Put the pea puree back on the pan with the milk, tomatoes, pieces of ham, and pepper to taste. Simmer on low heat for 30 minutes, stirring occasionally. Serve with croutons as a garnish. Makes 6 servings |  2 c. dried split peas 6 c. water 1/4 c. chopped onion 1 c. chopped smoked ham or a 2-pound smoked ham hock 1 t. salt 1 c. milk 1 c. peeled, seeded, and chopped ripe tomatoes, including their juice freshly ground black pepper freshly made croutons for garnish |
Betty Groff's newly revised and illustrated Country Goodness  Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas. As an added bonus this book is autographed by the author. To order please visit www.Amishshop.com |
