Split Pea Soup
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 382. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 cup dry split peas
- 4 cups chicken broth (see recipe or tip page 373)
- 1 to 1 1/2 pounds smoked pork hocks or one 1- to 1 1/2-pound meaty ham bone
- 1/4 teaspoon dried marjoram, crushed
- 1 bay leaf
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped onion
Instructions
- Rinse peas. In a large saucepan combine peas, chicken broth, meat, marjoram, bay leaf, and dash pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Stir occasionally. Remove meat when cool enough to handle, cut meat off bone and coarsely chop. Discard bone.
- Return meat to saucepan. Stir in carrot, celery, and onion. Return to boiling; reduce heat. Cover and simmer for 20 to 30 minutes or till vegetables are crisp-tender. Discard bay leaf.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Liat Portal for Foodie Disorder - Pea Soup with Shkedei Marak.jpg" by HaJunkiyada; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Liat_Portal_for_Foodie_Disorder_-_Pea_Soup_with_Shkedei_Marak.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.