Melt butter, cook onion for 3 minutes.
Stir in rice and toss to coat in onion mixture.
Add soup and wine, stir well.
Gradually add water.
Simmer over low heat, stirring often till liquid is absorbed and rice is tender.
This may take 20 minutes or so.
Add mushrooms, peas, parmesan and ham in the last 5 minutes of cooking.
Season to taste.
adjust the recipe as necessary for
Mix soups and milk thoroughly.
Heat to boiling stage but do not boil.
Serve hot with assorted crackers.
Place peas in water; soak overnight. Cook carrots and onions for 10 minutes or until soft; add to peas. Add thyme, bay leaf, salt and ham bone. Bring to boil; reduce heat and simmer about 2 hours. Remove bone. Can put in blender. Then add sugar and butter.
Layer ingredients in slow cooker in the order listed.
Pour in water. Do not stir!
Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone.
Remove bones and bay leaf.
Serve!
Heat oil in a large saucepan over medium heat. Cook celery, onion and carrot, stirring, until soft. Add bay leaf, garlic, ham hock, stock and 8 cups water, Bring to a boil then reduce heat and simmer for 1 hour.
Add peas to soup. Simmer for 1 hour, or until black-eyed peas are tender.
Remove ham hock from soup. When cool enough to handle, shred meat coarsely and discard bone. Return shredded meat to soup.
Add chard and cook, stirring, until wilted. Remove soup from heat and stir in vinegar. Season to taste.
Wash ham and pat dry with paper towels.
Score ham with a
In a large saucepan, heat oil over medium heat. Add onion, celery and garlic. Cook for 2 mins. Add peas, ham and stock. Reduce heat, cover and simmer for 30 mins. Remove ham, let cool slightly then shred meat. Discard bone and skin.
Blend soup until smooth. Place over low heat, add shredded ham and 3/4 of the cream. Cook for 3 mins, or until heated through. Season with pepper. Distribute between serving bowls. Sprinkle with parsley and top with remaining cream. Serve with bread rolls.
edium heat. Saute onion, celery and garlic for 1-2 mins
Heat oil in a large saucepan on high heat. Saute onion for 4-5 mins until tender. Add 2 1/2 quarts water, ham, peas and bay leaves.
Bring to a boil. Reduce heat to low; simmer, covered, 1 hour. Remove lid. Simmer 30 mins. Remove ham hock.
Add carrot and celery. Simmer 40-45 mins until vegetables and peas are tender. Remove bay leaves and discard.
Remove rind from hock and discard. Pull meat from bone and coarsely chop. Return to pan. Season to taste.
Serve soup topped with parsley.
Combine all ingredients in a 4-quart microwave casserole. Cover.
Use Cook cycle and cook 70 to 80 minutes or until peas are tender.
Remove ham hock from soup; cool until ham hock can be handled and meat cut from bone.
Add meat to soup.
Discard peppercorns and bay leaf.
Stir.
Use Cook cycle and cook 5 minutes or until heated through.
Fill pressure cooker with water and other ingredients, except Sherry.
eat.
Add the vegetables and cook for 10 minutes or
Bring 5 cups of water to boil.
Add both packages of soup mix. Cover and simmer 1/2 hour.
Add chicken broth.
Simmer for another 1/2 hour.
Add carrots and onion.
Add pepper, brown sugar and wine.
Simmer for another 2 hours uncovered.
Add ham and 1 1/2 seasoning packets (from mix) about 10 minutes before end of cooking.
arge stockpot, combine the ham, bay leaves, and 3 quarts of water
tock pot, add oil and saute onions and garlic over medium heat
eas well.
Heat peas and water to boiling.
Boil
In a medium pot, saute onions in oil. Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.
add onion and 1/2 tsp
Soak and rinse peas for 20 minutes.