Swedish Style Pea Soup
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6 Servings
-EILEEN LAMPARELLI
1 c Yellow split peas
1 Meaty ham hock
2 qt Water
1/2 ts Dry mustard
4 Carrots; diced
1 Onion; diced
Salt and pepper; to taste
2 tb Dry sherry (optional)
Soak the peas overnight and drain. Place in the crockpot along with the ham
hock, water, mustard, carrots and onion. Cover and cook on LOW for 8 to 12
hours. When the peas are tender, mash lightly with a spoon. Add salt and
pepper and if desired the sherry. Heat about 30 minutes more. Sometimes I
cook this overnight and just heat up when it's time to eat.
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