Use the steel Knife in the
Cusinart and finely chop:
Add veggies except the potatoes to aluminum bowl
and mix when all assembled; this will be a full bowl
Heat the oil
in the soup pot over medium heat
veggies from the bowl and sauté for about 7 minutes, stirring
stock, peas, ham, potatoes, peppercorns, summer savory, bay leaves,
Bring to a
Reduce to a
simmer (lowest heat), cover, and simmer for about 2 hours
Pull out the bay leaves
If you use ham hocks, separate
the meat, slice into small nibbles, and add back to the soup
Add salt and pepper to taste
Serve or freeze
About 15 servings.
Dick and Diana Gough.
I originally got the recipe for
this from a soup specialty book but have modified it several times over
the years. I remembered pea
soup from my childhood, but have no idea of the recipe my mother used.
This is a really great pea soup.