Good Food And Treasured Memories

Ham & Split Pea Soup / Parmesan Scones

CourseLunch, Main Dish
CuisineAmerican

Servings

5-6

Servings

5-6

Ingredients

6cups water
1cup dried split peas, green
1/2cup barley
2 bay leaves
2Tbsp soy sauce
1Tbsp garlic, minced
1tsp salt
1/2tsp pepper
1 1/2 tsp dried thyme
1tsp dried sage
1/4tsp cumin
1large onion, chopped
2cups chicken broth
2 1/2 cups ham, diced

Parmesan Scones

Instructions

Ham & Split Pea Soup

In a large stockpot, combine water, split peas, barley, bay leaves, soy sauce, garlic, salt, pepper, thyme, sage, & cumin; bring to a boil. Reduce heat, cover & simmer for about 45 minutes. Add onion & chicken broth. Cover & simmer until onion is tender, about 10 minutes. Discard bay leaves & stir in diced ham.

Parmesan Scones

Preheat oven to 350 F. Line baking sheet with a small piece of parchment paper. In a small bowl, combine flour, parmesan, baking powder & soda. With fingers, work in margarine until mixture resembles coarse crumbs. Stir in sour cream OR buttermilk until a soft dough forms; gently kneading until no longer sticky.
Place ball of dough on the parchment paper & press into a 5″ (12.7 cm) circle about 3/4″ (1.9 cm) thick. Score top to make 6 wedges. Bake for about 20-25 minutes. Re-cut into wedges & serve.