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 !!