MIMI & ME FAVORITE RECIPES

MIMI AND ME FAVORITE RECIPES

A traditional French soup that was a staple in the La Flamme household ... a delicious carry over from Grandma Ballard and our French Canadian heritage. A comfort soup. Delicious! Filling! Satisfying! No particular recipe is used; each family has their own recipe resulting from the original recipe passed on in the family throughout the generations, each adding their own touch. This is my recipe. I LOVE this soup. It is much like my mother’s, who taught me.

Note: One can make as much pea soup as desired by adding more water, broth or beer and adjusting the seasonings. If using a small whole ham, like a picnic ham, after simmering it, trim off fat and remove the meat. Set it aside to add to the soup later. Put the bay leaves in a tea ball when cooking, to keep them from getting lost in the soup. This recipe makes a sizable amount. It is a favorite of mine.

SPLIT PEA SOUP

1 lb. lean bacon diced … OR … 2 ham steaks (lean) diced (not as fattening with lean ham) OR use a sm. ham OR may use a ham bone etc.
2 med. onions, chopped
1 bunch celery, chopped with leaves
2 [1 lb] packages dry split peas (green)
4 c. chicken broth or vegetable broth
5-6 carrots, diced
1 capful-dried marjoram
4 bay leaves (wrap or put in tea ball)
1 capful thyme
1 capful summer savory
¼ c. lemon juice
1 T. Bouquet Garni* or Herbs de Provence
2 T. parsley
3 tsp. garlic powder
1 T. Lawrys Seasoned Salt
2 T. sea salt
1 T. cracked pepper
1 c. white wine or sherry OR 1 can of beer
1 stick unsalted butter [Optional]

*Bouquet Garni equals pinches of basil, rosemary, thyme, parsley, and oregano

Optional: If meat is very lean, may add 1 stick butter for more flavor, otherwise the juices of the ham OR bacon provide plenty of flavor.

Rinse peas well. Set aside. Spray bottom of a lg. stockpot with olive oil spray. Brown celery and onion in a T. of butter, unless using bacon, then brown in the bacon drippings. If using ham slices and need more liquid, add a little broth. Add rest of broth; then ham. If using a ham, add enough water to cover ham … about half of lg. stockpot. Add the split peas, celery and carrots. Add seasonings, beer or wine and lemon juice. Bring to boiling; reduce heat. Cover (optional) and simmer for 1 hr. or more until peas are cooked. Stir occasionally. I usually simmer for much longer … about 2hrs. You can make as much as you want by adding more broth or water and adjusting seasonings. If using a sm. whole ham, remove and cut off meat. Save to add to soup. Either discard the bay leaves or put the leaves in a tea ball when cooking for safe keeping. Some like to put the soup through a sieve or mix in a Cuisinart. I like it best like it as is. Bon Appetit!

Definitely, for many years. an old family favorite.