Recipe: Split Pea Soup

Split Pea Soup
rec.food.cooking/Ed Christie

Split Pea soup is one of our family's favorites. Here are the specs:

Start with one or two packages of split peas and rinse them a few times in cold water.

In a pot add water to cover plus about 1 inch and cook over a low light/heat.

If you have a couple of ham hocks you can throw them in the pot. Lacking the ham hocks we can use a ham steak but it should be added later.

Continue cooking the peas, adding water as needed until they are completely broken down.

When this occurs peel and cut into bite size cubes a couple of potatoes and a carrot and add to the soup. The ham steak can be cut or diced and added at this time also.

For seasoning we can add salt and pepper to taste. Add a generous amount of thyme, perhaps as much as three or four tablespoons. Continue to simmer until potatoes are cooked thru.

If soup is too thick add some water, half a cup or a cup at a time until the desired consistency is attained.

If it's too thin just cook until the desired consistency is reached.

Just before serving add half a cup of milk and stir in. That's it.