MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: End-Of-The-Line Split Pea Soup
 Categories: Soup
      Yield: 6 servings
 
      1    Meaty ham bone
     12 oz Dried green split peas
      2    Carrots, peeled
      2    Ribs celery
      1    Onion
      1    Parsnip
      1    Leek, (8 inches of green
           Left on, with root
           Trimmed), split
           Lengthwise
      2 tb Olive oil
      1    Bay leaf
      4    Sprigs fresh thyme, OR
      1 ts Dried
      1 ts Dried tarragon
      4 c  Defatted chicken broth
      4 c  Water
           Salt and pepper
      2 tb Chopped flat-leaf parsley
 
  1. Trim any fat off ham bone, set bone aside. Pick over the peas;
  rinse, drain and set aside.
  
  2. Cut the carrots, celery, onion, parsnip and leek into small dice.
  Heat oil in a large, heavy pot over low heat. Add the diced
  vegetables; cook until wilted, 10 to 12 minutes.
  
  3. Add the peas; cook for 1 minute. Add the bay leaf, thyme,
  tarragon, ham bone, broth and water. Bring to a boil, reduce the heat
  to a simmer, cover partially and cook, stirring occasionally, until
  the peas are cooked, about 45 minutes.
  
  4. Remove the ham bone, bay leaf and thyme sprigs. When bone is cool
  enough to handle, shred any meat from it and return meat to the pot.
  Reheat the soup, season to taste with salt and pepper, and stir in
  the parsley. Serve immediately.
  
  Sheila's Note: Instead of using a pound bag of split peas. I've used
  12 ounces, because I prefer my soup a little thinner. If you're a
  thick-soup lover, use the whole pound. Taste as you go along! The
  soup thickens up a day later, so you may want to thin it with some
  broth.
  
  Serves 6. Per serving: 366 calories, 58g carbohydrates, 22g protein,
  6 g fat, 3 mg cholesterol.
  
  Printed in Parade Magazine 9/27/98
  
  Shared by Carriej999@AOL.com Recipe By : Sheila Lukins
  
  From: Carriej999@aol.Com Date: Sun, 25 Oct 1998 10:26:54 Est
 
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