Almost French Pea Soup


1 pound dry green split peas
water to cover
1 ham bone
3 cloves garlic
2 medium onions, chopped
1 bay leaf
1/4 teaspoon thyme
1-1/2 quarts water
1 cup whipping cream
1 teaspoon tarragon
1/2 teaspoon marjoram
1-1/2 teaspoons sugar
1 teaspoon salt
2 good shakes of pepper, or to taste
1 cup diced ham


Soak peas in water to cover for 1 hour; drain. In heavy dutch oven, place peas, ham bone, garlic, onions, bay leaf, thyme, and 1-½ quarts water. Cover, bring to boil, then simmer 3 hours. Remove bone and bay leaf; rub soup through a sieve (discard whatever doesn’t go through). Return soup to low heat; stir in cream, seasonings, and ham.


Serves 6

Leave a Comment