MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hungarian Split Pea Soup
 Categories: Hungarian, Beans, Soups, Ham, Pork
      Yield: 6 Servings
 
      1 lb Split yellow peas
      1 sm Ham shank or
           -smoked pork butt
      1 lg Onion; chopped
      4 md Carrots; sliced
      3    Celery ribs
      1    Parsley root; diced
    1/4 c  Flat leaf parsley; chopped
      1    Parsnip root; diced
      1    Bay leaf
      2    Whole cloves
      6    Whole peppercorns
      3 qt Water
    1/4 c  Pearl barley
 
  Wash and drain yellow peas and place in soup pot with 3 quarts of
  cold water. Add ham or pork butt, along with vegetables and spices
  and optional barley. Bring water to a boil, turn down heat and
  slowly cook until all veggies and peas are soft. Taste for
  seasoning, and now add required salt. (Ham and pork butt are
  salty, do not add salt at the beginning of cooking). Cooking will
  take about an hour and a half.
  
  If the soup is not as thick as you like it, cook it a little
  longer. The soup should be thick, like a peas porridge.
  
  Serve in a large bowl with a slice of ham or pork butt in each
  serving. Add a crusty bread and salad for a satisfying one dish
  meal.
  
  Recipe by June Meyer

  From: Walt Gray to Eat-L

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