- 16
- 15 mins
- 180 mins
Ingredients
- SPAETZLE DUMPLINGS:
- 1/2 1/2 1/2 pound dried whole peas
- 1/2 1/2 1/2 pound dried green split peas
- 1 1 1 meaty ham bone
- 3 3 3 quarts water
- 1 1 1 large onion, chopped
- 1 1 1 medium carrot, chopped
- 2 2 2 celery ribs, chopped
- 1/2 1/2 1/2 cup chopped celery leaves
- 1 1 1 teaspoon bouquet garni (mixed herbs)
- 1 1 1 tablespoon minced fresh parsley
- 1 1 1 bay leaf
- 1 1 1 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- 1/2 1/2 1/2 pound Johnsonville® Fully Cooked Smoked Sausage Rope, chopped, optional
- 1 1 1 cup all-purpose flour
- 1 1 1 large egg, beaten
- 1/3 1/3 1/3 cup water
Preparation
Step 1
Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven.
Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours.
Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan.
For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth.
Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf.
Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.
Yield: 16 servings (4 quarts).
IF COOKING FOR TWO: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.
Originally published as Grandma's Pea Soup in Reminisce
Spring 1991, p37