Split Pea Soup

Servings: 6 servings



Cook the ham. Refrigerate the broth from the ham overnight. Skim the fat from the broth. Scrape tiny pieces of onion into the broth. Add pepper to taste. Rinse split peas, check for stones. Cook until peas are dissolved. Put ham back into soup after peas are dissolved. Refreigerate overnight to thicken. Egg drop dumplings: beat eggs, add salt to taste. Add flour until dumplings hold together. Drop into soup. Cook until done.