![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5lM60C_RrWG5LAIMcAfMugSJm2EHIfKZchlqZJ8W0XRPBCtpZFtv2GhVKWo6QA-G2KGMcdsTMuwg4wU-xWMBAiQNeGZLUxehQtUHsCF3jXVXEm5CgQ6xMj1yXf9xQmc8sQAUfQ/s320/IMG_0167.jpg)
3 quarts water
1 tsp. salt
1/2 tsp. pepper
1 cup sliced carrots
1 cup sliced celery
1 medium onion, chopped
1 bay leaf
1/4 tsp. dried thyme
1/2 cup chopped ham (optional)
1 cup half-&-half
Rinse peas in a colander. Combine all ingredients except half-&-half in a large stockpot. Bring to a boil. Lower heat and simmer 2 1/2 to 3 hours. Add half-&-half and heat through.
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