Distant spring cooling with a split pea soup with the Easter ham bone
Easter Hunt with eggs in Harbocreek: children are looking for eggs during the annual event
Many children participated in the fourth Easter egg hunt at the Harborcreek Fire Department, 7275 Buffalo Road, Sunday, April 13.
- The leftover ham and ham can be used to make a split pea soup.
- Shared pea soup is an inexpensive and easy to prepare meal.
- The soup can be prepared in a slow cooker or on the cook in a few hours.
Easter came and disappeared, but if you still have leftover ham, and better still a ham bone, you can celebrate again by making a pot of split pea soup.
Even if you don’t have ham bone, you can just use additional ham or ask a butcher – independent or supermarket – if he has one, he would like to sell you cheap.
Regardless of the shape of your ham supplements, their flavor will flourish like a cherry tree in the split pea soup. I mean, it’s spring and everything, but let’s face it, it’s always the soup season.
It is also one of the cheapest meals that you will never do, so if uncle Sam has taken more than its just part on April 15, it is a recipe that you should always be able to go out.
You can do it in a slow cooker, but I did it for dinner, from 1:30 p.m. and it was done at 3:30 p.m., I work at home, so it’s an option for me. If it is not for you, simply remove this simmer, pour a bag of split pea ($ 1.39 at Walmart), a few carrots and celery pieces, an onion and garlic. Add the ham and / or the remaining ham bone (already paid) and collect crisp bread or oyster crackers on the way back. You will be tempted to take a bite directly from the hot slow cooker because your house smells so good. But be careful. It’s hot.
Dot aea sigh with ham
- 1 tablespoon of olive oil
- 2 carrots, chopped
- 2 celery ribs, chopped
- ½ vidalia onion, chopped
- 3 fresh garlic cloves, chopped
- Divided fads of 1 book, rinsed in a sieve
- 2 cups of ham remaining, chopped
- 1 ham bone, optional
- 6-8 chicken broth cups
Pour the chicken broth into a 4 -quarter jar and add the hambon. Bring to a boil, then simmer.
Meanwhile, heat the olive oil in a pan and brown the carrots, celery and onion until the onion is soft. Add the garlic and remove from heat when you can feel it.
Scrape all the sautéed vegetables in the pot and add the split peas.
Bring to a boil, reduce the fire and simmer an hour or two, stirring from time to time. Check the consistency after an hour and the water or the broth if necessary. The soup is finished when the peas are soft.
– Jennie Geisler
Contact Jennie Geisler to jgeisler@timesnews.com. Find his weekly newsletter in https://profile.goirie.com/newsletters/ierycious/.
:max_bytes(150000):strip_icc():focal(749x0:751x2)/alexander-alton-mcdavid-040825-dcd699e25cf64fbb90142c438d24a584.jpg "Texas Man, 33, overthrows the hot soup on a partner, 67, to “talk too much”")
