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.
- 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 cup onion, chopped
- 1 leek, white part only, rinsed and thinly sliced
- 2 tablespoons dry sherry
- 1⁄2 teaspoon fresh ground black pepper
- salt, to taste
- 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.
- 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).
- Serve immediately.
We really enjoyed this soup. We used the ham bone from our Christmas ham. The sherry gives this recipe great flavor.
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.