| The Melaniff Family Cookbook |
| Mike's Split Pea Soup |
| Just a little zip added to the standard recipe |
| Ingredients |
| 16 oz (450g) Split Peas |
| 2 Ham Hocks |
| 6 C Chicken Stock |
| 2 C Heavy Cream |
| 1 Potato - diced |
| 1 Onion - diced |
| 1 Carrot - diced |
| 1 T Hot Sauce |
| 1 T Tarragon - fine |
| 1 T Black Seed Mustard |
| Procedure |
| Rinse peas, remove all foreign matter. |
| Place all ingredents except cream in 4 quart pot. |
| Boil then simmer covered 90 minutes. |
| Stir frequently. |
| Simmer uncovered 60 minutes. |
| Remove ham and strip meat, discard bones and fat. |
| Strain soup and puree solids. |
| Return meat, liquid, pureed solids to pot. Add cream. |
| Heat over low flame for 10 minutes. |
| www.melaniff.com 1996 |