Swedish Yellow Pea Soup

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I have a similar recipe straight from my Swedish grandmother. She always usedthe stock from cooking the hambones, with perhaps a little water added (chicken stock would be a no-no. No ginger of course, and a bit of tumeric, and certainly onion and mustard. After cooking the dried split peas IN THE STOCK, she added the chopped ham from the bone, along with mustard. (The chopped onion was cooked all the while with the peas. Some of the peas were mashed into the stock, about a third were left for texture. Emeril is a great cook, and it is certainly OK to modify the old recipes. But if you want the real thing . . . try this.

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I used a ham bone left over from a spiral ham instead of the ham hocks, then added pieces of left over chopped ham toward the end of cooking. Otherwise, followed the directions exactly. My husband loved this---even I thought it was tasty, and I'm not a pea soup fan. Easy, inexpensive, and a great way to use left over ham.

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I made this soup as an appetizer for a dinner party I was having and everyone raved about it. I added some crusty bread with some shreded mozarella(?cheese. I use my friends as taste testers when I find a new receipe and they flipped over this soup. I have also used smoked turkey bones (naturally with some meat on it as a substitute for either ham hocks or salt pork. It is out of t his world.

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This also makes the kitchen/house smell really good too. Like when we were kids! The only thing I did was add some garlic. Couldn't help myself. This also is cheap to make. I like that too.