Prep 30 mins
Cook 1 hr 10 mins
A recipe that I have had in my files for over 25 years.
Make and share this Portage Saint Germain Soup (Split Pea With Ham) recipe from Food.com.
- 4 1⁄2 cups water
- 1 lb ham bone
- 2 cups chicken stock
- 2 cups split peas, rinsed
- 2⁄3 cup leek, finely chopped (or green onion)
- 1⁄3 cup carrot, finely chopped
- 1⁄3 cup celery, finely chopped
- 1⁄2 teaspoon sugar
- 1⁄8 teaspoon marjoram
- 1 pinch pepper
- 2 1⁄2 cups milk
- 1 cup whipping cream
- In a large stock pot, add the water, ham bone, chicken stock and split peas. Bring to a boil, skim the surface and simmer, covered for 30 minutes.
- Add the leeks, carrots and celery. Simmer for 30 - 40 minutes until peas are soft. Remove bone to cool somewhat.
- Add the sugar, marjoram, pepper, milk and cream. Simmer for 10 minutes.
- Remove the meat from the ham bone and add to the soup.
I doubled this to feed 7 and have left overs for about 4 more adult sized servings. I added potatoes (there were two in the bottom of the pantry), 4 juniper berries (they go great with all German stews) and used and onion rather than leeks (couldn't be bothered taking 4 kids to the shop to buy 2 leeks). This was delicious! My husband has come down with a cold and couldn't stop raving about his bowl of soup. Served with crusty bread - yum! Thanks for posting, I will be making this again.