Yellow Pea Soup, Smoked Ham
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 smoked butt plus ham bone or 1 smoked picnic
1 pound whole yellow peas
1 bunch leeks or 1 large onion
salt
small potatoes
small rutabagas, kohlrabis, or yellow turnips
Soak peas in water at least 3 hours or overnight. Put butt and hambone (or picnic) in large pot, enough water to cover. Add sliced leeks (or onion) and the peas. Cook slowly until peas are tender (2-3 hours. If the butt is small, do not put it in until the last hour or so. If might get over-cooked. Salt to taste. (The size of the ham and amount of water decides the strength of the soup. If too thin, cook uncovered until strong enough. Should be good and strong.) After serving the soup, serve teh ham sliced, with mild type mustard (French or Swedish), boiled potatoes and sliced, cooked (but not over-cooked) rutabagas.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 smoked butt plus ham bone or 1 smoked picnic
1 pound whole yellow peas
1 bunch leeks or 1 large onion
salt
small potatoes
small rutabagas, kohlrabis, or yellow turnips
Soak peas in water at least 3 hours or overnight. Put butt and hambone (or picnic) in large pot, enough water to cover. Add sliced leeks (or onion) and the peas. Cook slowly until peas are tender (2-3 hours. If the butt is small, do not put it in until the last hour or so. If might get over-cooked. Salt to taste. (The size of the ham and amount of water decides the strength of the soup. If too thin, cook uncovered until strong enough. Should be good and strong.) After serving the soup, serve teh ham sliced, with mild type mustard (French or Swedish), boiled potatoes and sliced, cooked (but not over-cooked) rutabagas.