Friday, February 23, 2007

Split Pea Soup, from Rob’s mom, Grace

Rob loves this recipe. From the Evans split-pea bag!

2 cups split peas
2 quarts cold water
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1/4 teaspoon thyme, dried
1/4 teaspoon marjoram, dried
dash cayenne
1 bay leaf
salt and pepper, to taste
hambone or andouille sausage, optional

Mix all ingredients. Be sure the thyme and marjoram are powdered. Better rub them between the fingers. Cover and cook slowly for about 1 hour, or even longer. The mixture must cook until the peas are very soft. Force through a coarse sieve. Return to range and bring to boiling point. Serve piping hot in bowls which have been heated. Optional: May be cooked with ham bone or pieces of cooked meat. I use a hambone and andouille sausage, which really helps make it delicious!

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