Split Pea Soup - {Minestra Di Piselli Spaccata} Recipe - Cooking Index
Split Pea Soup - {Minestra Di Piselli Spaccata} Recipe - Cooking Index
Take an almost bare ham bone and make a delicious pea soup. The idea seemed so impossible to me when I was a child, but my mother had a way of making everything stretch, even a bone could be turned into a meal. For starters, you need a meaty ham bone. So the next time you buy a ham on the bone, save the bones, or freeze them and when you have enough, make this wonderful thick soup.
Cuisine: Italian| 1 lb | 454g / 16oz | Split peas - washed and sorted |
| 3 | Water | |
| 1 | Ham bone (large) | |
| 4 | Onions - finely chopped (large) | |
| 1/2 teaspoon | 2.5ml | Fresh oregano |
| 2 teaspoons | 10ml | Instant chicken bouillon |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1 | Bay leaf | |
| 3 1/2 cups | 385g / 13oz | Sliced carrots |
| 3 cups | 330g / 11oz | Finely-chopped celery |
In a deep pot, combine the peas, water, ham bone, onion, bouillon, and the seasonings. Simmer uncovered for 1 1/2 hours.
Remove the ham bone and trim off all the meat; chop it finely and return the meat to the pot. Stir in the carrots and celery and simmer the soup, uncovered, for about 2 1/2 hours or until the soup is thick.
Serve hot with crusty bread.
Note: Dried oregano may be used when fresh is not available.
This recipe yields 10 to 12 servings.
Source:
Ciao Italia at http://www.ciaoitalia.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.