Recipe by San Marcos Sunshine
Another fine split pea soup recipe for my "Never to be Restaurant".
Top Review by Sauce Lover
We liked this version of split pea soup. I used heavy cream instead of the light cream and I omitted the milk altogether because we like our soup thick. I also added quite a bit of salt and alot of pepper to give it more flavor. An extra special way to serve it is to put a dollop of sour cream on top and stir it in. It adds an extra special richness to it. Try it, you'll like it!!!
- 2 cups dried split peas
- 2 quarts water
- 1 large onion, chopped
- 1 chopped garlic clove
- 2 -3 carrots, chopped
- 1 stalk celery & leaves, chopped
- 1⁄4 cup chopped parsley
- 1 ham shank or 1 ham hocks, with meat or 1 meaty ham bone
- 1 teaspoon fresh ground pepper
- 1 bay leaf
- 2 cups light cream
- 1 cup milk (or 2 cups for thinner soup)
- 1⁄2 cup california dry sherry
- salt and pepper
Directions See How It's Made
- Place first 10 ingredients in heavy pot. Cook over low heat, stirring occasionally for 3 hours until peas are soft. Remove from heat.
- Remove ham from the bone, dice and set aside, discarding skin and bone.
- Remove bay leaf.
- Using immersion blender, puree soup to desired consistency. (Alternately, remove 2-3 cups of soup and place in a blender to puree.).
- Return ham to kettle and add cream, milk and Sherry.
- Add salt and pepper to taste.
- Simmer for 15-20 minutes, stirring.
- Serve, adding a splash more sherry on top of each portion, if desired.