Pea Soup
(Compliments of Hot Springs Village,Arkansas Men's Cooking Club)


1 pound dry split green peas, soaked overnight

1 quart chicken stock (or, in lieu of chicen stock, I would use 2 (15-ounce) cans of Chicken Broth)

1 quart water

1 tablespon salt

1/2 teaspoon pepper

1/2 cup coooking oil

1 cup diced carrots

1 cup diced onions

1 clove garlic, minced

1 cup diced celery

1/4 teaspoon dried thyme

1 bay leaf

2 sprigs parsley

1 ham knuckle or 1 smoked ham hock or 1 pound side bacon

1 cup heavy cream

1 tablespoon butter


Soak peas over night, drain, and place them in a deep saucepan or stockpot. Add broth and water and bring to a boil. Skim off scum and add salt and pepper.

In a skillet, saute carrots and onions for 10 minutes till lightly browned. Add garlic and saute 1 minute. Add to peas and broth in stockpot. Add all other ingredients to the peas except the cream and butter.

Bring to a boil, cover, and place in the oven at 350 degrees for 2 hours. Remove from oven, cool, and puree the cooked soup AND also the bacon, if that's what you're using for your meat. Taste-check for seasonings, and add cream and butter. Stir until well mixed. You may also remove the ham from the ham bone or hock, dice it, and put it in the pea soup.

Serve hot with croutons.