Pea Soup Food Store

Ingredients
1 pound dried yellow or green peas, whole if you can get them, but split ones work just as well
8 cups water
2 onions, finely chopped (2 cups)
1 whole onion, peeled and studded with 2 cloves
1 large carrot, chopped (1/2 cup)
1 meaty ham bone, or 2 to 3 ham hocks
1 teaspoon dried thyme
1 teaspoon ground ginger
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon grainy brown mustard
Steps to Make It
Rinse and pick through 1 pound of dried yellow or green peas. If using whole peas, soak the peas overnight in water to cover by about 2 inches.
Fill a large pot with 8 cups of water or 6 cups if you like a thicker soup.
Add the drained peas, 2 finely chopped onions, 1 peeled whole onion studded with 2 whole cloves, 1 large chopped carrot, and a meaty ham bone (or 2 to 3 ham hocks).
Bring to a boil, skimming off any foam, then cover pot and reduce to a simmer over low heat for 90 minutes.
If using whole peas, skim off any pea skins that have risen to the surface. Remove 2 to 3 cups of the soup, puree in a blender or food processor, and return puree to the pot.
Continue to simmer for at least 30 more minutes, even another hour or more won’t hurt it.
Thirty minutes before serving, remove the studded onion and the meat. Chop the meat and return to pot.
Season the soup with 1 teaspoon dried thyme, 1 teaspoon ground ginger, 1 teaspoon salt, and 1/8 teaspoon pepper. Simmer 15 more minutes.
Serve, passing around grainy brown mustard to stir into the soup to taste.

Ingredients
1/4 cup butter or chicken fat
1/2 cup flour
27 ounces chicken broth
2 carrots, peeled and cut into julienne strips
1 onion, finely chopped
1/2 cup chopped leeks
1 cup white wine
1 teaspoon Worcestershire sauce
2 cups good quality grated sharp cheddar cheese
cayenne pepper to taste
salt to taste
1/2 cup heavy cream
chopped chives, for garnish

Ingredients
1 meaty ham bone
1-1/3 cups dried green split peas, rinsed
2 celery ribs, chopped
1 large carrot, chopped
1 sweet onion, chopped
4 cups water
1 bottle (12 ounces) light beer
1 tablespoon prepared English mustard
1/2 cup 2% milk
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Additional minced fresh parsley, optional

Ingredients
2 tablespoons Land O Lakes® Butter

2 ribs (1 1/2 cups) celery, chopped

1 medium (1 cup) onion, chopped

9 cups water

2 medium (1 cup) carrots, chopped

1 1/2 pounds ham shanks

1 (16-ounce) bag dried green split peas