1 (16-oz.) pkg. dried green split peas
2 qt. water
1 medium onion, chopped
1 medium potato, peeled and diced
1 c. chopped celery
1 large meaty ham bone
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
2 c. chopped carrot
Homemade Croutons
Sort and rinse peas; place in a Dutch oven. Cover with water 2 inches above peas; let soak overnight. Drain; add 2 quarts water
and next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer 2-1/2 hours,stirring occasionally.
Remove ham bone; cut off meat and dice. Discard bone and bay leaf. Let soup cool slightly.
Process mixture in batches in an electric blender until smooth. Return mixture and meat to Dutch oven; cover and simmer 5 mintues or until thoroughly heated. Sprinkle each serving with Homemade Croutons.
Yields: 1 gallon.
Homemade Croutons:
3 to 4 Tbsp. olive oil
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
6 (1 inch) slices French bread, cubed
Combine all ingredients in a large zip-top plastic bag; seal and shake well. Spread cubes on a 15 x 10 inch jellyroll pan; bake at 425 degrees for 10 minutes, stirring after 5 minutes. Yield: 4 cups.
You might think you are eating a loaded baked potato when you first spoon this baked potato soup. It's a
unique recipe you'll want to make for friends on many a wintry evening.
4 large baking potatoes
2/3 c. butter or margarine
2/3 cup all-purpose flour
6 c. milk
3/4 tsp. salt
1/2 tsp. pepper
1-1/2 cups (6 oz.) shredded Cheddar cheese, divided
12 slices bacon, cooked, crumbled, and divided
4 green onions, chopped and divided
1 (8 oz.) ctn. sour cream
Wash potatoes; prick several times with fork. Bake at 400 degrees for 1 hour or until
cool. Cut potatoes in halves lenghtwise; scoop out pulp and reserve. Discard shells.
Melt butter in a Dutch oven over low heat. Add flour, stirring until smooth. Cook a minute,
stirring constantly. Gradually add milk; cook over medium het, stirring constantly, until
thickened and bubbly.
Stir in potatoes, salt, pepper, 1 cup cheese, 1 cup bacon, and 2 Tablespoons green onions. Cook until heated (do not boil). Stir in cream; cook just until heated (do not boil). Sprinkle servings with remaining cheese, bacon and green onions. Yield: 10.
2 large heads garlic
1 Tbsp. olive oil
1/2 cup finely chopped shallots
2 Tbsp. butter or margarine, melted
1-1/2 c. buttermilk
1 c. whipping cream
1/2 c. cubed, cooked red potato
1/2 tsp. salt
1/2 tsp. minced fresh thyme
Freshly ground pepper
Homemade Croutons
Fresh thyme sprigs (garnish)
Cut off top one-fourth of each garlic head and discard. Place garlic heads, cut side up,
on aluminum foil and drizzle with olive oil. Wrap foil around garlic heads, sealing foil at top.
Bake at 350 degrees for 1 hour. Remove from oven and cool. Remove papery skin and squeeze out soft garlic into a small bowl. Set garlic aside. Saute shallots in butter in a saucepan over medium heat until tender. Stir in buttermilk and whipping cream. Bring just to a boil; reduce heat and simmer, uncovered, 5 minutes. Remove from heat; set aside and cool.
Process garlic, buttermilk mixture, and potato in a food processor 1 minute or until smooth. Return pureed mixture to saucepan; stir in salt and minced thyme. Cook over medium heat until thoroughly heated, stirring often. To serve, ladle soup into individual soup bowls. Sprinkle with freshly ground pepper and homemade croutons. Garnish if desired. Yield: 3 cups.
