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Category: Soups
Prep Time: Cook Time: Total Time:
1 lb dried green split peas
5 cup chicken stock or canned broth
5 cup water
1 meaty ham bone or 2 smoked ham hocks
2 ribs celery, leaves included, diced
3 tbsp chopped fresh Italian (flat-leaf) parsley
1/2 tsp crumbled dried tarragon leaves
1/4 cup unsalted butter
1 cup diced carrots
1 cup diced onions
1 leek (white part only), rinsed & sliced
1 cup slivered fresh spinach leaves
2 tbsp dry sherry
1/2 tsp freshly ground pepper
Rinse split peas in strainer, then combine with stock and water in large soup pot. Bring to boil. Add ham bone, celery, 1 tbsp parsley and the tarragon. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, 45 minutes.
Melt the butter in a saucepan over medium-low heat. Add the carrots, onion and leek. Cook until the vegetables are wilted, 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, 30 minutes.
Remove the soup from the heat. Remove the ham bone and shred the meat from the bone, removing any excess fat. Return the meat to the soup.
Add the sherry, pepper and remaining 2 tbsp parsley. Heat through, and serve immediately. Serves 6
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SPLIT PEA & HAM SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
1 lb dried green split peas
5 cup chicken stock or canned broth
5 cup water
1 meaty ham bone or 2 smoked ham hocks
2 ribs celery, leaves included, diced
3 tbsp chopped fresh Italian (flat-leaf) parsley
1/2 tsp crumbled dried tarragon leaves
1/4 cup unsalted butter
1 cup diced carrots
1 cup diced onions
1 leek (white part only), rinsed & sliced
1 cup slivered fresh spinach leaves
2 tbsp dry sherry
1/2 tsp freshly ground pepper
Rinse split peas in strainer, then combine with stock and water in large soup pot. Bring to boil. Add ham bone, celery, 1 tbsp parsley and the tarragon. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, 45 minutes.
Melt the butter in a saucepan over medium-low heat. Add the carrots, onion and leek. Cook until the vegetables are wilted, 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, 30 minutes.
Remove the soup from the heat. Remove the ham bone and shred the meat from the bone, removing any excess fat. Return the meat to the soup.
Add the sherry, pepper and remaining 2 tbsp parsley. Heat through, and serve immediately. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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