Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

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 Nutrition

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.

Reviews

(2)
Most Helpful

We really enjoyed this soup. We used the ham bone from our Christmas ham. The sherry gives this recipe great flavor.

J. Hinds December 28, 2006

This was real comfort food. I used ham hocks and yellow split peas. The only addition I made to the recipe was I added a little mint. I must say I had not thought to put sherry in before but it sure is good.

Latchy June 23, 2006

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