Ham and Split Pea Soup
By: Helen Pitlick
Published: Tuesday, March 9, 2010 - 3:14am

Ingredients




1 1/2 cups dried peas, soaked overnight
2 cups cold water
1 medium onion, sliced
1 tablespoon ham fat
1 ham shank
 teaspoon celery salt
1 teaspoon salt
1/4 teaspoon pepper
7 cups cold water
1 tablespoon all-purpose flour
1 tablespoon shortening or drippings
2 cups cold milk

Preparation

1 Soak dried peas overnight in 2 cups cold water. Drain. Saute sliced onion until tender in ham fat. Add ham shank, drained peas, celery salt, salt, pepper, and 7 cups cold water. Cover, bring to a boil, and simmer gently for 2 hours. Remove ham bone and slice meat. Combine with White Sauce, heat well, and serve. 2 White Sauce: Blend flour and shortening or drippings in top of double boiler. Gradually add 2 cups milk and cook, stirring constantly, for about 10 minutes. Yield: 2 cups.