From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
Wash peas and drain. Put peas with ham bone, vegetables, seasonings, and water in kettle. Cover and simmer over low heat until peas are soft, about 3 hours, stirring occasionally to prevent burning. Remove bone. Force soup through sieve or blend in blender. Add cream, salt and pepper to taste, and sugar. Reheat and serve.
SERVES: 6
- 1-1/2 cups split peas
- 1 ham bone
- 1/2 cup carrots, diced
- 2 ribs celery, diced
- 2 medium onions, sliced
- 8 peppercorns
- 2 bay leaves
- 8 cups boiling water
- 1/2 cup light cream
- Salt and pepper to taste
- 3/4 teaspoon sugar
Wash peas and drain. Put peas with ham bone, vegetables, seasonings, and water in kettle. Cover and simmer over low heat until peas are soft, about 3 hours, stirring occasionally to prevent burning. Remove bone. Force soup through sieve or blend in blender. Add cream, salt and pepper to taste, and sugar. Reheat and serve.
SERVES: 6
