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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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One of my favorite soup recipes. Serve with sliced ripe tomatoes, crusty bread and butter, a good bottle of white wine...and dinner is ready. Ingredients:
1 lb dried split peas |
5 cups fresh chicken broth or 5 cups canned chicken broth |
5 cups water |
1 meaty ham bone (or 2 smoked ham hocks) |
2 stalks celery, diced |
3 tablespoons fresh parsley, chopped |
1/2 teaspoon dried tarragon |
1 cup carrot, diced |
1 leek, white part only, rinsed and thinly sliced |
2 tablespoons dry sherry |
1/2 teaspoon fresh ground black pepper |
salt, to taste |
Directions:
1. Soak and rinse peas for 20 minutes. In a 6-quart pot, combine water, chicken broth, and peas. Bring to a boil. Add ham bone (or ham hocks), carrots, celery, onions, leek, tarragon, and 1 tablespoon parsley, Reduce heat to medium-low and simmer, partially covered, stirring occasionally for 1 hour. Remove from heat.
2. Remove ham bone or ham hocks and shred meat from bone. Remove any excess fat and return meat to pot. Add sherry, pepper, remaining 2 tablespoons of parsley, and salt to taste. Heat through. (I like to mash up some of the peas and carrots for a thicker soup).
3. Serve immediately.
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