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Thick-as-Fog Pea Soup
From: The Complete Idiot's Guide to Cooking Basics
Servings: 8–10 servings
Ronnie's Notes
You’ll find this a great treat when the weather turns cold.
Tips: Second Thoughts To make a creamier, thinner soup, add cream or buttermilk to taste (begin with one cup, taste the soup, and add more if desired). To give the soup some pizzazz, serve it with croutons.
Difficulty: Easy
Instructions
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1
Place all the ingredients in a soup pot and bring the liquid to a boil.
2
Reduce the heat and cover the pan.
3
Simmer for .
4
Discard the bay leaf.
5
Remove the bone and reserve it.
6
You may puree the soup in a blender if you wish and then return it to the saucepan.
7
Remove the meat from the ham bone or hocks (or chop the corned beef) and add the pieces to the soup.
8
Heat the soup through and serve.
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