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- 1 lb Dried green split peas
- 6 c Chicken broth
- 1-2 c Water
- 1 Meaty ham bone OR 2 smoked ham hocks
- 3/4c celery, diced
- 3 tb Italian Parsley
- 1 tb Tarragon leaves
- 1 c Carrots, diced
- 1 c Onion, diced
- 1 Big leek, white only
- 1/2 c White wine
- 3 tb Olive oil (not the good stuff)
- Carefully sort through peas looking for pebbles.
- Rinse until water runs clear and soak for 20 minutes in cold water.
- Sweat leeks, onion, celery and carrots with a pinch of salt in the olive oil
- until onions turn translucent (about 10 min). Add wine and let sit for 5 min.
- Add chicken broth, ham bone, peas, parsley and taragon.
- Check for salt and pepper re-seasoning.
- Simmer covered for 1 hour until peas are soft.
- Remove ham bone and puree.
- Shred any meat left on the bone and set aside.
- Ladle soup into bowls and put some shredded ham in the middle and garnish with some parsley.
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