Northwest Lumberjack Split Pea Soup

Item # PA-1045-01
Price $6.50
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During the early 1900’s, logging camps boomed throughout the Douglas fir and hemlock forests of western Washington. A typical member of a large 250-500 man crew would actually consume meals which rivaled Paul Bunyan’s tall tales. These abundant all-you-could-eat dinners consisted of fresh and smoked meats, seafood, stews, soups (split pea, of course), fresh produce, homemade breads and plenry of desserts. It is estimated that a hard-driven loggin’ man burned 8,000 calories per day! Due to new technology and changing demand, these logging camps no longer exist in the lower 48 states. The last one, located in Grisdale, WA, closed in the early 1980’s. However, the tall tales live on.

Ingredients: Dried green and yellow split peas, dried vegetables, herbs, spices, black pepper and bay leaf.

Additions:
7 c. cold tap or spring water
1 tsp, salt
2 meaty country ham hocks (1/2 - 3/4 lb.)
seasoning packet (enclosed)
4 T. butter
1 c. (2 stalks) fresh, chopped celery
1 1/2 c. (1 medium) onion, chopped
1 c. (1-2 medium) sliced, fresh carrots
2 cloves garlic, minced

Cooking Directions:
1.Sort through and thoroughly wash peas. In a large pot, combine peas, 7 cups cold water, salt, ham hocks, and contents of seasoning packet.
2.Cover and bring mixture to a boil. Reduce heat to medium low and cook for 45 minutes.
3.Ten minutes before peas have completed cooking, begin sautéing the celery, onion, carrots and garlic in butter. Add to the soup. Cook ½ hour longer over low heat. Remove bay leaf and ham hocks onto a clean cutting board. Discard bones and fat, and finely chop the meat. Stir meat back into the soup and heat through

Vegetarian version: Simply omit the meat. Fabulous!

Serving suggestion: Delicious with a fresh garden salad and hot corn bread. Serves 8 to 10. Freezes beautifully. Enjoy!

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