Pea Soup

From a beautiful and naked spiral ham bone to two quarts of pea soup was the accomplishment yesterday.

I had simmered the bones and 10 cups of water for over ten hours the day before. After I had strained out the bones the kettle of broth was cooled out on the front porch to cause the fat to solidify over night. I removed the fat crust easily and then another simmer with a bag of split peas (not a thing else!) for another seven hours, stirring often. The broth needed NO spices and was both sweet and salty. You can be sure it is delicious! Yes, I tasted a bowlful. I don't even want to share, but will.

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