Split Pea Soup & Seeded Rye Croutons

 Split Pea Soup & Seeded Rye Croutons

                                                                                         

This morning about 4am I woke myself up screaming at the top of my lungs.   No it was not a nightmare, it pain. Something had snapped in my leg.  I found that out when I tried to move and the pain was so intense it took my breath away and I literally saw stars.  I did the best I could to stabilize my leg and took a pain pill. I was scared and not sure what was going on. Yes I knew I had to have the hip replaced soon but this was the upper leg where the bookcase had collapsed on me a couple of weeks ago.

I discovered that I perhaps a hairline fracture in my thigh when I painted the porch this week and discovered I had no use of my upper thigh.  I didn’t think anything like this was going to happen of course so I put call the doctor on my list for Monday but there was nothing I could do about it today.

 Anyway when I woke up a few hours later the pain pill had helped and I was able to get out of bed. I was too weak to walk without the walker and the pain was still very bad when I put pressure on my leg when I walked. What that meant to this blog is I would have to change the dinner for today. I don’t like to make compromises so I would make something that would be good for Sunday dinner but not the wine baked ham as planned.

What I decided to do was make split pea soup.

I had the Manischewitz split pea soup mix and I had the ham.

I got out the crock pot and started making the soup.

Here is what I did:

Split Pea Soup & Seeded Rye Croutons

Ingredients:

1 Package of soup mix

5 cups of water

1 cup of ham

¼ cup of milk or cream

Salt & pepper to taste.

Directions:

Open package and put the bean is a pan to soak.

I used a crock pot that I lined and put the crock pot on low.

Add five cups of water

Let the beans soak for at least four hours.

Add the ham

Turn the crock pot up to high and let cook for at least another four hours.

Take cover off pot and whisk to mix and smooth the soup

Add milk.

Let cook for another couple of hours

Serve and top with croutons.

I topped the soup with seeded rye croutons I made last week.

I had a couple slices of seeded rye bread that was getting stale so I cut the bread up in croutons sizes and tossed with olive oil, Italian seasonings, and garlic.

Then I toasted the bread in the oven until it began to brown.

I removed and cooled and I had my croutons.

You can do the same or just use store bought croutons that’s up to you.

That’s all there is too it and you will have a delicious meal that will be just right for a Sunday dinner.

Enjoy!