Green Split-Pea Soup

I HATE peas, but I love Pea Soup, green or yellow -- go figure.

In California there is a whole restaurant called Pea Soup Andersen’s that has made itself famous serving split-pea soup. You can find it in Buellton, north of Santa Barbara, just look for the windmill on top of the restaurant!

Green Split-Pea Soup

1 unsliced loaf Pumpernickel bread 

1 ham bone with meat

1 16-ounce package green split-peas

2 carrots, thinly sliced

1 stalk celery, chopped

1 medium onion, chopped

7 cups water

1/4 teaspoon whole allspice

1/4 teaspoon whole peppercorns

1 bay leaf

Salt and black pepper to taste

Garnish: Pumpernickel croutons

Using an un-sliced loaf of pumpernickel bread cube into 1-inch square croutons and place in a large bowl. Pour 1/4 cup melted butter over croutons and mix well to coat. Place croutons on baking sheet in a single layer and bake in a 300 degree oven until dry and toasted. Cool.

Tie allspice, peppercorns and bay leaf in a piece of cheesecloth or place in a tea caddy.

In a Dutch oven over medium heat, heat ham bone, split peas, carrots, celery, onion and water to boiling. Add spice packet; reduce heat to low; cover and simmer for 1 hour or until peas are mushy and have absorbed most of the water.

Remove and discard spice bag. Remove bone to cutting board. Cut off meat and discard bone (or cool bone and give to your dog). Cut meat into bite-size chunks and return to soup. Season to taste with salt and pepper.

Serve in warm bowls and garnish with pumpernickel croutons.