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| Food for Thought | |
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| SPLIT PEA SOUP | |
| Combine in a soup pot, bring to a boil, reduce the heat and simmer for 1 hour. | Then stir in: |
| 8 cups of cold water 1 small ham hock 1 pound split green peas |
1 large carrot, peeled and diced 1 large celery stalk, diced 1medium onion, diced 2 cloves garlic, minced small bunch parsley, chopped 1 teaspoon dried thyme 1 bay leaf |
| 1 | Simmer until the ham hock and peas are tender, about 1 hour more. |
| 2 | Remove bay leaf and the ham hock. |
| 3 | Discard the bone, skin and fat; dice the meat. |
| 4 | Return meat to the soup; add salt and black pepper to taste. |
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Lisa Shufro, from the All New Joy of Cooking |
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| Served at the Holiday Lunch Fundraiser, 12/02 |
