Save a ham bone, with some scraps attached, to make this soup, which comes from Wanda Adams via her 2014 cookbook, “A Portuguese Kitchen.” The book is currently out of print.

>> 1 ham bone
>> 8 cups water or chicken stock
>> 2 tablespoons olive oil
>> 1 large onion, chopped
>> 1 medium carrot, diced
>> 1/3 cup raw long-grain rice
>> 1 pound split peas, soaked overnight in water, and drained well
>> 1 teaspoon salt
>> 1/4 teaspoon white pepper
>> 2/3 cup diced ham
>> Croutons (see directions for making homemade)

In a large, heavy-bottomed soup pot, combine ham bone and 8 cups water or stock. Bring to a boil, skim foam and simmer 45 minutes.

Meanwhile, in a pan, heat oil over medium-high and saute onion and carrot until onion is limp and translucent and carrot is beginning to cook and grow golden at the edges.

When ham stock is done, remove and discard bone, dice meat, set aside. Add sauteed vegetables, rice and drained split peas, with salt and pepper to taste. Bring to a boil, reduce heat and simmer 30 minutes. Add ham and cook a few minutes until meat is warmed through. Serve topped with croutons. Serves 6.

Variation: For a really creamy soup, puree in batches before adding ham.

To make croutons: Heat oven to 350 degrees. Using good country-style bread, cut into 1-inch squares to equal 1 to 2 cups. Spread on cookie sheet and bake until crisp, 10-15 minutes. Melt together 1 tablespoon each of butter and olive oil. Place in large bowl with 1 clove minced garlic. Toss croutons in garlic butter, keep them moving so flavoring is evenly spread.

Nutritional information unavailable.