Recipe(tried): Split Pea and Ham Potage, Sweet Cornbread

Hi Everyone,

Yesterday I thought I was going to relax and catch up on my reading...my Mom called and said she was available to help me seal the wood deck and that it was going to rain later on in the week. How could I say no to help like that?

So off we went to Home Depot and I bought 1 gallon of sealer thinking that was all it was going to take. The deck took 4 gallons of sealer!! The wood really soaks up that stuff, I had no idea!! It looks really good and I am glad that it out of the way. I also think for now that all the little projects are done around here...at least for this year! I need a vacation!!! I am really going to just hang out today and catch up on that reading...for real!!!

I have not had Split Pea Soup in a long while and it happens to be one of my favorites since childhood. Since I was not a very good eater as a child, one of the ways my Mom would entice me to eat this soup was by slicing a banana into it. I know, you're scrunching your face at the very thought...but it really is delicious. I still slice a banana into my soup, you know!

This is a delicious way to use the leftover ham bone and some ham you might have left over. This thick, creamy potage is best served alongside some cornbread. Here is the recipe:

Split Pea and Ham Potage

serves 8

1 lb. dried green or yellow split peas
1 large onion
3 cloves garlic
2 T. olive oil
5 c. water
5 c. chicken broth
1 meaty ham bone
1 lb. fresh carrots
2 potatoes
1 piece of ham, about 1/2 lb.
1/2 t. black pepper
1/2 c. chopped fresh parsley

Carefully pick over the peas and remove any debris. Rinse them well and set aside for they don't have to be soaked before cooking.

Chop the onion and mince the garlic and saute them in the olive oil in a large heavy soup pot. Add the water, chicken broth, peas and ham bone. Bring to a boil then reduce heat to very low, cover and simmer for at least 1 1/2 hours. The peas should be tender and very creamy by then.

Scrape the carrots and cut into 1 inch chunks, peel the potatoes and cube them, cube the ham slice and stir all this into the pot adding the black pepper and chopped parsley.

Cover and simmer for another 45 minutes or until the vegetables are tender. Remove the ham bone. Take off any meat on the bone and add to the pot. Adjust the seasonings. Serve in soup bowls with a few croutons sprinkled on.

Sweet Cornbread

3/4 c. flour
1 T. baking powder
1 T. sugar
1 t. finely ground black pepper
1/2 t. salt
a sprinkle of cayennne red pepper
3/4 c. yellow cornmeal
1 cup corn kernals, drained well
3 eggs beaten til frothy
2/3 c. half and half

Preheat oven to 400. Thoroughly grease a 13x 9 baking pan and set aside. Sift the flour, baking powder, sugar, peppers, and salt into a med. bowl. Add the cornmeal and toss with a fork to blend. Add the corn, eggs and half and half, stir just to blend. Pour into prepared pan and bake til golden brown, 15 mts. Cut into squares and serve hot and buttered.