Author: Mark
Website: http://www.blogger.com/profile/05724027246990759522
This weekend, I was doing a lot of yard work, even on sunday. I know, I know, it’s supposed to be a day of rest. Oh, well.
So, even though I’m working in the garden, I still wanted to cook. I wanted something simple and easy, a two-step, one-pot meal. I’d found, buried in the freezer, an old ham bone from one of my past dutch oven roasting days. Time for split-pea soup!
I had done split-peas many times before. This recipe for Dutch Oven Split-Pea soup is the first time, and this one has been the basis for all of them. It’s good, but this time I kicked it up a notch. It must’ve worked, because even though I cooked up a whole 12″ dutch oven worth of the stuff, there were no leftovers. That’s good, too, because split-pea doesn’t usually make great leftovers. It ends up as less of a soup and more of a paste.
I’ve found, by the way, that when you do these recipes, your final result will vary a little based on the way you cooked your ham. Some of the residual … (Read the rest of this article at the following article source link for the full story)
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