Grandma's Pea Soup Recipe

Ingredients

• 1/2 pound dried whole peas
• 1/2 pound dried green split peas
• 1 meaty ham bone
• 3 quarts water
• 1 large onion, chopped
• 1 medium carrot, chopped
• 2 celery ribs, chopped
• 1/2 cup chopped celery leaves
• 1 teaspoon bouquet garni (mixed herbs)
• 1 tablespoon minced fresh parsley
• 1 bay leaf
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound smoked Thuringer sausage, chopped, optional
• SPAETZLE DUMPLINGS:
• 1 cup all-purpose flour
• 1 egg, beaten
• 1/3 cup water

Directions

• Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven or soup kettle.
• Add ham bone, water and remaining soup ingredients except Thuringer and dumplings. Bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours.
• Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and Thuringer if desired to kettle.
• For dumplings, place flour in a small bowl; make a depression in the center of the flour; add egg and water and stir until smooth. Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, for 10-15 minutes. Discard bay leaf. Yield: 4 quarts.
  
  IF COOKING FOR TWO: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

Grandma's Pea Soup published in Reminisce Spring 1991, p37