*  Exported from  MasterCook  *

               Purree de pois au crouton (Split-Pea Bisque)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Greek*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    ham hock
   2      quarts        cold water
   1      pound         split peas
   1      tablespoon    lard or oil
   2                    onions
   3      sprigs        celery
   1      teaspoon      sage
   1      teaspoon      thyme
   1      pod           red pepper
   1                    bay leaf
                        salt
                        pepper

Get a hock of ham and ask your butcher to crack or saw through the bone for you.
 Put it in about two quarts of cold water. Into this put one pound of split-peas which
 have been soaked for an hour. Cover pot, and, while it is heating, put one tablespoon
 of lard or oil in saucepan; when hot, add two onions, three sprigs of celery, 
one teaspoon of sage, one of thyme, one pod of red pepper and one bay leaf, all chopped fine.
When the onion begins to brown, put mixture into pot with peas and ham bone;
 salt and pepper to taste, and cook slowly for three hours; adding water, from
 time to time, as needed. Sprinkle each serving with minced parsley. 
Slices of hard-boiled egg are quite an addition; or serve with croutons of bread fried in butter or oil.

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