Bologna Topped French Split Pea Soup
From chefmeow 17 years ago
- 20 minutes to make
- Serves 8
BOLOGNA TOPPED FRENCH SPLIT PEA SOUP This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Quinlan, Texas in 1982.
Ingredients
- 2 cups split peas shopping list
- 3 quarts cold water shopping list
- 1 ham bone or 1/2 pound salt pork shopping list
- 1 large onion chopped shopping list
- 3 celery tops chopped shopping list
- 1 parsley sprig chopped shopping list
- milk shopping list
- flour shopping list
- bologna thinly sliced shopping list
How to make it
- Soak peas in cold water overnight then add ham bone, onion, celery and parsley.
- Simmer until peas are soft about 5 hours then dilute with milk.
- Season to taste with salt and pepper then thicken slightly with flour and water.
- Serve hot topped with thin slices of bologna.
People Who Like This Dish 2
- Ladeebug99 Nowhere, Us
- mommywholovespandas Springfield, NY
- auntybea Vernon, Canada
- idahomom Labelle, ID
- chefmeow Garland, TX
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The Rating
Reviewed by 3 people-
Perfect 5
mommywholovespandas
in Springfield loved it
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This sounds good. Love bologna but would have never thought about putting it atop soup.
idahomom
in Labelle loved it
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