Split Pea Soup with Easter Ham Bone (or Christmas, or Sunday, etc.)

The sous chef extraordinaire was here this week celebrating spring break and we made quite a few things. He’s not a fan of split pea soup, but his mama is, so we were generous making different things. Not all of them turned out well….hello chocolate soufflé.

Melt butter and oil in a Dutch oven over medium-low heat. Cook and stir until tender, aout 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring to a boil.

Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.

We played a few games as well. We love Risk and Cribbage. Games are a tradition for us.

**…….From the Recipe Box

I wouldn’t fill the pot with water next time. I like my split pea soup thick.

G says the other problem with this soup is it stinks. Whatever!

and remember: It’s not enough to live; you must have something to live for. Big kiss, Lynn

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