Split Pea Soup

PAMELA’S SPLIT PEA SOUP

1 ham bone (smoked if possible), preferably with some meat left on it

(or a big end piece of smoked ham which over here costs less than reg. ham in the deli section)

1 lb (450 or 500 g) dried split peas

2 carrots, thinly sliced

1 onion, chopped

7 cups water

salt

1/4 t. whole peppercorns

1 bay leaf

2 T. creme fraiche (or thick cream)

Heat the ham, peas, carrots, onion & water to boiling. Place peppercorns & bay leaf in a large tea ball; add to soup mixture; simmer for 1 hour. Discard spices; check salt; cut up ham if needed. Serves 6.

I really like this recipe as is, but one could try pureeing it like Arlin & I had it at a Paris bistro. They actually used lardons fumes, but you would need to brown them before making the soup.

BON  APPETIT !!

1-2-3 Pear Tart

1-2-3 PEAR TART, from Pamela Hendrix

2 pie crusts (thawed if frozen)

3 T. butter

1/4 cup sugar

1/2 t. cinnamon

5 firm pears, peeled, cored & quartered

2 T. flour

1 egg

Melt butter in a saucepan over low heat; add sugar & cinnamon; stir and add pears. Cover and cook for 15-25 minutes, stirring every 5 minutes until pears are tender. Add flour and mix well; pour into one of the piecrusts. Beat an egg in a bowl and brush edge of pastry; put second crust on top; brush edge again with more egg; press edges with your thumb to seal; use more egg if needed to patch any broken spots; brush top also with some egg. Bake at 375 degrees (190 Celsius) for 25-30 minutes. Let stand 45 minutes before serving. Serves 6.