Pea Soup
As requested in the Ham thread.
Simple.
Take bone from ham, clean it down pretty good, doesn't have to be perfect, place in large stew pot with eight cups of water. Bring to a boil and turn it down to a simmer and simmer for a couple of hours.
Take any left over ham you want to add to the soup and trim any excess fat off.
Any skin or tuff outer lawyers can go into the pot with the bones for added flavor.
After a couple of hours have passed, remove bones and strain stock. Re-measure amount of stock, bring total volume back to 8 cups by adding any additional water.
To stock, at one package of dried, split green peas. Please note, depending on the size of the package of peas you may need more or less than 8 cups.
Put this back on the heat on medium high.
Add one medium sized onion, diced as small as you can.
Same with enough carrots to make about a cup of diced carrots.
2 to 3 cloves of diced garlic.
Add ham and about a tea spoon of black pepper.
Bring to a boil, reduce to low, stir every so often and cook for at least and hour to an hour and a half.
Then taste and re-season to taste with salt and pepper.
Don't add the salt until now. No telling how much salt the ham and bone will release in the early stages of cooking.
I don't do the blender or mixer thing at the end to smooth it out. I like it a little more rustic.
Served with lightly buttered bread.
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