As children, my brothers and I
often sat on the back steps and shelled peas. Later we
dried peas when my dad made huge cauldrons of
slightly smoky-tasting pea soup over a campfire.
Both Canada and
Holland have claimed this dish as their own. Pea soup is best
served with freshly ground
Tellicherry peppercorns and a pinch
of garlic salt. Make croutons by frying bread cubes in
You can make a ham or order one and save the ham bone for this
4 cups dry split green peas
yellow onions, sliced
leftover ham bone
garlic cloves, crushed in a garlic press
teaspoon dried summer savory leaves
teaspoon celery seeds
teaspoon dried thyme
dried bay leaves
tablespoon chopped fresh parsley
teaspoon seasoning salt
teaspoon ground black pepper
In a 12-quart stockpot, place the peas, onions, ham bone,
savory, celery seeds, thyme, bay, parsley, water, milk,
and pepper. Cook on medium heat until simmering.
2. Cook on low for
3 hours or until the peas are soft. Stirring
occasionally. Remove the ham bone and
3. Purée the hot
soup in a blender in about 5 batches or use an
blender—hand held blender with long handle and
blades at the end—to puree soup in the pot. If using
blender, pour small batches into a bowl then return it to
stockpot when all the soup has been blended.
4. Cut meat on the
bone into bite-size pieces, then add to soup.
5. Reheat, then
whisk in cream. Remove from heat immediately.
6. Serve soup in
bowls topped with croutons.
When blending the soup, be very careful not to overfill
blender. The hot soup will splatter and can burn your
and arms. It is best to blend the soup in too many
than too few. Blending will give you a delicious
Makes 8 servings
Here is the recipe for
the Glazed Ham, also on printable page:
mahogany sheen covers this Soul Food favorite. Plan on starting
the ham three-and-a-half hours before serving. This ham will
serve twenty people and you will have leftovers for sandwiches
or pea soup, so save the ham bone.
1 (10-14 pound) whole ham with rind and bone
teaspoons mustard powder
teaspoons powdered ginger
dark brown sugar
light corn syrup
tablespoons mild molasses
Preheat the oven to 325
. Use a nonstick roasting pan
rack or line a regular roasting pan with aluminum foil.
2. Carefully remove
the rind and place ham, fat side up, on the
rack. Bake in the preheated oven for 2 hours.
3. Scrape off most
of the visible fat. Score the top with diagonal
cuts 2 inches apart and ¼ inch deep. Place cloves
the cuts intersect.
4. In a small bowl,
mix the mustard, ginger, brown sugar, corn
and molasses. Spread onto the warm ham with a
brush. Bake for another hour or until the internal
5. Cover with foil
and wait 15 minutes before carving.