Portage Saint Germain Soup (Split Pea With Ham)

Recipe by Abby Girl
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READY IN: 1hr 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 4 12
    cups water
  • 2
    cups chicken stock
  • 2
    cups split peas, rinsed
  • 23
    cup leek, finely chopped (or green onion)
  • 13
    cup carrot, finely chopped
  • 13
    cup celery, finely chopped
  • 12
    teaspoon sugar
  • 18
    teaspoon marjoram
  • 1
    pinch pepper
  • 2 12
    cups milk
  • 1
    cup whipping cream
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DIRECTIONS

  • In a large stock pot, add the water, ham bone, chicken stock and split peas. Bring to a boil, skim the surface and simmer, covered for 30 minutes.
  • Add the leeks, carrots and celery. Simmer for 30 - 40 minutes until peas are soft. Remove bone to cool somewhat.
  • Add the sugar, marjoram, pepper, milk and cream. Simmer for 10 minutes.
  • Remove the meat from the ham bone and add to the soup.
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