Stop Blogging and Cook

DAILY POST MAY 22nd: HOME EC?  HECK NO.  FOOD ED!

GLUTEN-FREE

S H O P

LEFTOVER:  Ham bone

GROCERY
Dried green split peas
Bay leaves
Thyme
Peppercorns

GREEN MARKET
Onion
Celery
Parsley

T I M I N G

SERVES 2, a few times
PREPARATION TIME: 10 min
COOKING TIME:  1/2 day or so
PREHEAT OVEN:  300ºF (to finish)

1. Boil ham bone & vegs, simmer.
2. Strain; add peas & simmer in oven.

C O O K  /  P R E P A R E

INGREDIENTS
Ham bone
2 c dried green split peas
1 large onion, sliced
2 stalks celery OR celery leaves from a head of celery, sliced
handful of parsley leaves
2 bay leaves
4 peppercorns
1/4 tsp thyme

COOKING/PREPARATION

1. Put all ingredients except peas in a large soup pot w/a tight-fitting lid.
2. Bring to boil w/about  6 qts filtered water; reduce heat & simmer 3 – 4 hrs.
3. Strain stock, pressing vegetables & herbs down to extract their juices; discard bone, vegs & herbs.
4. Put peas in strainer & rinse in cold running water.
5. Add peas to stock & stir until boiling so that peas do not stick to bottom of pot.
6. Put in oven to simmer for 1 hr, stirring occasionally.
7. Soup is done when peas have been reduced smooth.

S E R V E

Serve with a loaf of crusty bread and olive oil, and a hearty tossed salad.

W O R K P L A C E   L U N C H

Absolutely!  Best reheated in a double boiler or microwave.  Pick up some crusty bread at the bakery on the way to work.  This soup freezes well, too.