One pound of peas (a regular-sized bag) is the average amount used for thick
soup, 1/2 lb. will make a thinner soup, and 1 1/2 lbs. will make a thick
porridge. Wash the peas by covering with water and draining several times,
until the water runs clear. Place the peas, chopped ham, ham stock and minced
onion in a soup pot, bring to a simmer over medium heat, reduce heat to
medium-low and stir every 15 minutes or so to keep the peas from sticking
to the bottom. Simmer the soup for one hour, and then add potatoes, carrots,
SAVORY, THYME, and salt. Cook until the peas are pretty much dissolved and
the potatoes are tender, 30 minutes to 1 hour. Serve with freshly ground
BLACK PEPPER on top. This soup is even better after a night in the fridge.
Split Pea Soup also freezes well.
Yield: 3 quarts soup
Prep. time: 10 minutes
Cooking time: 2 hours